Discrimination and quantification of volatile compounds in beer by FTIR combined with machine learning approaches

The composition of volatile compounds in beer is crucial to the quality of beer. Herein, we identified 23 volatile compounds, namely, 12 esters, 4 alcohols, 5 acids, and 2 phenols, in nine different beer types using GC–MS. By performing PCA of the data of the flavor compounds, the different beer typ...

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Hlavní autoři:	Yi-Fang Gao, Xiao-Yan Li, Qin-Ling Wang, Zhong-Han Li, Shi-Xin Chi, Yan Dong, Ling Guo, Ying-Hua Zhang
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2024-06-01
Edice:	Food Chemistry: X
Témata:	Beer Volatile compounds Fourier transform infrared (FTIR) spectroscopy Chemometrics Quantification
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2590157524001871
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