Autor(es): Fernandes, Richard Perosa [UNESP] ; Ekawa, Bruno [UNESP] ; Ferreira, Laura Teófilo [UNESP] ; Carvalho, Ana Carina Sobral [UNESP] ; Freire, Rafael Teixeira ; Caires, Flávio Junior [UNESP]
Data: 2021
Identificador Persistente: http://hdl.handle.net/11449/206119
Origem: Oasisbr
Assunto(s): Beer; Chemometrics; Thermal analysis
Made available in DSpace on 2021-06-25T10:26:53Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-01-01
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.
São Paulo State University (UNESP) Institute of Chemistry
Institute for Bioengineering of Catalonia Signal and Information Processing for Sensing Systems
São Paulo State University (UNESP) School of Science
São Paulo State University (UNESP) Institute of Chemistry
São Paulo State University (UNESP) School of Science
