Classification of beer by thermogravimetric and chemometric techniques
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Data
2021-01-01
Autores
Fernandes, Richard Perosa [UNESP]
Ekawa, Bruno [UNESP]
Ferreira, Laura Teófilo [UNESP]
Carvalho, Ana Carina Sobral [UNESP]
Freire, Rafael Teixeira
Caires, Flávio Junior [UNESP]
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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 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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Palavras-chave
Beer, Chemometrics, Thermal analysis
Como citar
Journal of Thermal Analysis and Calorimetry.