Development of modern methods to authenticity assessment of "Czech beer"
Project goals
The aim of presented project is development of modern techniques to qualitative and quantitative analysis of some characteristic components of Czech beer. One of the main goals is separation and analysis of specific proteins and peptide fragments and changes of their content during beer processing. Based on analysis of barley variety purity using standard 1D PAGE-SDS detailed characteristics of proteins by microfluidic techniques, 2D-electrophoresis, LC/ESI-MS, LC/MS/MS a GPC/LC. Further aim is qualitative and quantitative analysis of individual phenolics in Czech beer by chromatographic techniques (RP-HPLC, LC/MS). In next part volatile and bitter substances will be analyzed by gas chromatography connected with mass spectrometry techniques (GC/MS, GC/GC/TOF) in beer and brewing intermediates. All analyses will be performed in several kinds of Czech beer in comparison with beers processed by different technology. During comparative study also sensory analysis and basic characteristics of malt will
Keywords
beerCzech beermaltauthenticity assesmentchemical analysisproteomicsphenolicsvolatile substancessensory analysis
Public support
Provider
Ministry of Education, Youth and Sports
Programme
Health and quality of life
Call for proposals
Zdravý a kvalitní život 2 (SMSM20082B2)
Main participants
—
Contest type
VS - Public tender
Contract ID
1182/2010-31
Alternative language
Project name in Czech
Vývoj moderních metod pro hodnocení autenticity "českého piva"
Annotation in Czech
Vývoj moderních technik pro kvalitativní a kvantitativní analýzu vybraných charakteristických obsahových složek českého piva proteiny, peptidy, fenolické látky, těkavé a hořké látky). Návrh komplexu parametrů ke stanovení autenticity českého piva.
Scientific branches
R&D category
ZV - Basic research
CEP classification - main branch
GM - Food industry
CEP - secondary branch
CB - Analytical chemistry, separation
CEP - another secondary branch
CE - Biochemistry
10406 - Analytical chemistry
10608 - Biochemistry and molecular biology
10609 - Biochemical research methods
21101 - Food and beverages
Completed project evaluation
Provider evaluation
U - Uspěl podle zadání (s publikovanými či patentovanými výsledky atd.)
Project results evaluation
This project was focused on development of new instrumental techniques to analysis of proteins, phenolics, volatile and bitter substances and testing of their use to beer authenticity analysis. An optimal set of additional beer quality parameters based on phenolics was proposed. Method of unambiquous identification of individual beers based on MALDI/MS peptide fingerprint was also developed.
Solution timeline
Realization period - beginning
Mar 1, 2008
Realization period - end
Dec 31, 2011
Project status
U - Finished project
Latest support payment
Feb 25, 2011
Data delivery to CEP
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data delivery code
CEP12-MSM-2B-U/01:1
Data delivery date
Jul 3, 2012
Finance
Total approved costs
12,563 thou. CZK
Public financial support
11,304 thou. CZK
Other public sources
0 thou. CZK
Non public and foreign sources
1,259 thou. CZK
Recognised costs
12 563 CZK thou.
Public support
11 304 CZK thou.
0%
Provider
Ministry of Education, Youth and Sports
CEP
GM - Food industry
Solution period
01. 03. 2008 - 31. 12. 2011