Publicação: Classification of beer by thermogravimetric and chemometric techniques
dc.contributor.author | Fernandes, Richard Perosa [UNESP] | |
dc.contributor.author | Ekawa, Bruno [UNESP] | |
dc.contributor.author | Ferreira, Laura Teófilo [UNESP] | |
dc.contributor.author | Carvalho, Ana Carina Sobral [UNESP] | |
dc.contributor.author | Freire, Rafael Teixeira | |
dc.contributor.author | Caires, Flávio Junior [UNESP] | |
dc.contributor.institution | Universidade Estadual Paulista (Unesp) | |
dc.contributor.institution | Signal and Information Processing for Sensing Systems | |
dc.date.accessioned | 2021-06-25T10:26:53Z | |
dc.date.available | 2021-06-25T10:26:53Z | |
dc.date.issued | 2021-01-01 | |
dc.description.abstract | 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. | en |
dc.description.affiliation | São Paulo State University (UNESP) Institute of Chemistry | |
dc.description.affiliation | Institute for Bioengineering of Catalonia Signal and Information Processing for Sensing Systems | |
dc.description.affiliation | São Paulo State University (UNESP) School of Science | |
dc.description.affiliationUnesp | São Paulo State University (UNESP) Institute of Chemistry | |
dc.description.affiliationUnesp | São Paulo State University (UNESP) School of Science | |
dc.identifier | http://dx.doi.org/10.1007/s10973-021-10729-y | |
dc.identifier.citation | Journal of Thermal Analysis and Calorimetry. | |
dc.identifier.doi | 10.1007/s10973-021-10729-y | |
dc.identifier.issn | 1588-2926 | |
dc.identifier.issn | 1388-6150 | |
dc.identifier.scopus | 2-s2.0-85103356385 | |
dc.identifier.uri | http://hdl.handle.net/11449/206119 | |
dc.language.iso | eng | |
dc.relation.ispartof | Journal of Thermal Analysis and Calorimetry | |
dc.source | Scopus | |
dc.subject | Beer | |
dc.subject | Chemometrics | |
dc.subject | Thermal analysis | |
dc.title | Classification of beer by thermogravimetric and chemometric techniques | en |
dc.type | Artigo | pt |
dspace.entity.type | Publication | |
unesp.author.orcid | 0000-0002-4446-3037[1] | |
unesp.campus | Universidade Estadual Paulista (UNESP), Instituto de Química, Araraquara | pt |