Classification of beer by thermogravimetric and chemometric techniques

Autor(es)

Fernandes, Richard Perosa ^[1] ; Ekawa, Bruno ^[1] ; Ferreira, Laura Teofilo ^[1] ; Carvalho, Ana Carina Sobral ^[1] ; Teixeira Freire, Rafael ^[2] ; Caires, Flavio Junior ^[3]

Afiliação do(s) autor(es)

^[1] Sao Paulo State Univ UNESP, Inst Chem, Araraquara, SP - Brazil

^[2] Inst Bioengn Catalonia, Signal & Informat Proc Sensing Syst, Barcelona - Spain

^[3] Sao Paulo State Univ UNESP, Sch Sci, Bauru, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY; v. 147, n. 4, p. 3063-3069, FEB 2022.
• Citações Web of Science: 0

Resumo

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 mu L), 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. (AU)

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