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Publicação:
Classification of beer by thermogravimetric and chemometric techniques

dc.contributor.authorFernandes, Richard Perosa [UNESP]
dc.contributor.authorEkawa, Bruno [UNESP]
dc.contributor.authorFerreira, Laura Teófilo [UNESP]
dc.contributor.authorCarvalho, Ana Carina Sobral [UNESP]
dc.contributor.authorFreire, Rafael Teixeira
dc.contributor.authorCaires, Flávio Junior [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionSignal and Information Processing for Sensing Systems
dc.date.accessioned2021-06-25T10:26:53Z
dc.date.available2021-06-25T10:26:53Z
dc.date.issued2021-01-01
dc.description.abstractThermogravimetric (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.affiliationSão Paulo State University (UNESP) Institute of Chemistry
dc.description.affiliationInstitute for Bioengineering of Catalonia Signal and Information Processing for Sensing Systems
dc.description.affiliationSão Paulo State University (UNESP) School of Science
dc.description.affiliationUnespSão Paulo State University (UNESP) Institute of Chemistry
dc.description.affiliationUnespSão Paulo State University (UNESP) School of Science
dc.identifierhttp://dx.doi.org/10.1007/s10973-021-10729-y
dc.identifier.citationJournal of Thermal Analysis and Calorimetry.
dc.identifier.doi10.1007/s10973-021-10729-y
dc.identifier.issn1588-2926
dc.identifier.issn1388-6150
dc.identifier.scopus2-s2.0-85103356385
dc.identifier.urihttp://hdl.handle.net/11449/206119
dc.language.isoeng
dc.relation.ispartofJournal of Thermal Analysis and Calorimetry
dc.sourceScopus
dc.subjectBeer
dc.subjectChemometrics
dc.subjectThermal analysis
dc.titleClassification of beer by thermogravimetric and chemometric techniquesen
dc.typeArtigopt
dspace.entity.typePublication
unesp.author.orcid0000-0002-4446-3037[1]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Química, Araraquarapt

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