Classification of beer by thermogravimetric and chemometric techniques

Thermogravimetric (TG) technique combined with partial least squares discriminant analysis (PLS-DA) was applied to distinguish five pilsner beers from different brands (Antarctica, Bohemia, Brahma, Budweiser and Imperio). Herein, we develop a TG methodology that use a small volume (40 µL), and an an...

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Bibliographic Details
Published in:Journal of Thermal Analysis and Calorimetry
Main Authors: Fernandes, Richard Perosa, Ekawa, Bruno, Ferreira, Laura Teófilo, Carvalho, Ana Carina Sobral, Freire, Rafael Teixeira, Caires, Flávio Junior
Other Authors: Universidade Estadual Paulista (UNESP)
Format: Article in Journal/Newspaper
Language:English
Published: 2021
Subjects:
Beer
Chemometrics
Thermal analysis
Antarc*
Antarctica
Online Access:http://hdl.handle.net/11449/206119
https://doi.org/10.1007/s10973-021-10729-y
Description
Summary:Thermogravimetric (TG) technique combined with partial least squares discriminant analysis (PLS-DA) was applied to distinguish five pilsner beers from different brands (Antarctica, Bohemia, Brahma, Budweiser and Imperio). Herein, we develop a TG methodology that use a small volume (40 µL), and an analysis time of 25 min. The major gases evolved during the thermal decomposition were water, ethanol and carbon dioxide. Energy-dispersive X-ray spectrometer of the ashes detected the major constituents: oxygen, sodium, magnesium, silicon, phosphorus, sulfur, chlorine, potassium and calcium. TG and PLS-DA technique together were able to classify the five brands with a classification rate for the model of 97% with a confidence interval of 92–99%, achieving high sensitivity and specificity between the calibration, cross-validation and predicted results.

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