Composition of beer by 1H NMR spectroscopy:: Effects of brewing site and date of production
Composition of beer by 1H NMR spectroscopy:: Effects of brewing site and date of production
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DOI：
10.1021/jf0526947
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发表时间：
2006-02-08
影响因子：
6.1
通讯作者：
Gil, AM
中科院分区：
文献类型：
--
作者：
Almeida, C;Duarte, IF;Gil, AM
对不同产地（A、B、C）和不同年代的啤酒进行了1H-1 NMR谱的主成分分析（PCA），以获得有关组成变异性的信息。首先，发现乳酸和乳酸含量在生产地点之间变化很大，在地点A的日期之间有良好的重现性，但在地点B和C的啤酒中没有。第二，站点B啤酒明显区别于线性糊精的优势，而A和C啤酒更丰富的支链糊精。日期之间的碳水化合物再现性较差的网站C与糊精的分支程度变化显着。最后，通过腺苷/肌苷、尿苷、酪氨酸/酪醇和2-苯基乙醇的含量成功区分了所有生产地点，日期之间的重现性对于地点C再次较差。解释上述成分的差异进行了讨论，在酿造过程中发生的生物化学方面，并设想在酿造过程控制的方法的可能应用。
A principal component analysis (PCA) of H-1 NMR spectra of beers differing in production site (A, B, C) and date is described, to obtain information about composition variability. First, lactic and pyruvic acids contents were found to vary significantly between production sites, good reproducibility between dates being found for site A but not for sites B and C beers. Second, site B beers were clearly distinguished by the predominance of linear dextrins, while A and C beers were richer in branched dextrins. Carbohydrate reproducibility between dates is poorer for site C with dextrin branching degree varying significantly. Finally, all production sites were successfully distinguished by their contents in adenosine/inosine, uridine, tyrosine/tyrosol, and 2-phenylethanol, reproducibility between dates being again poorer for site C. Interpretation of the above compositional differences is discussed in terms of the biochemistry taking place during brewing, and possible applications of the method in brewing process control are envisaged.