The usage of a reflectometric method for 5-(hydroxymethyl)furan-2-carbaldehyde determination as a stale flavor sensor for beer
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F19%3AN0000142" target="_blank" >RIV/60193697:_____/19:N0000142 - isvavai.cz</a>
Alternative codes found
RIV/00216208:11310/19:10385024
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S2214289418302540?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S2214289418302540?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.fpsl.2018.11.011" target="_blank" >10.1016/j.fpsl.2018.11.011</a>
Alternative languages
Result language
angličtina
Original language name
The usage of a reflectometric method for 5-(hydroxymethyl)furan-2-carbaldehyde determination as a stale flavor sensor for beer
Original language description
Popis výsledku v anglickém jazyce A rapid, mobile and objective method for in situ determination of a degree of sensory deterioration of beer caused by the aging process during storage was developed and validated. The novel method uses current reflectometric method of 5-(hydroxymethyl)furan-2-carbaldehyde (HMF) determination for the purpose of taste sensor. It requires only few minutes and an easy-to-use mobile reflectometer with test strips. According to our previous study, HMF is a very good indicator of a stale flavor in beer determined by a sensory analysis (correlation higher than 0.96). The reflectometric signal is transformed to the degree of the stale flavor using specified algorithm, which was derived in this study. The method provides results comparable with the sensory analysis by a trained sensory panel for lager beers and also provides objective reflection of beer deterioration for other beer styles.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
10406 - Analytical chemistry
Result continuities
Project
<a href="/en/project/TE02000177" target="_blank" >TE02000177: Centre for Innovative Use and Strengthening of Competitiveness of Czech Brewery Raw Materials and Products</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Packageing and Shelf Life
ISSN
2214-2894
e-ISSN
—
Volume of the periodical
19
Issue of the periodical within the volume
March 2019
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
6
Pages from-to
1-6
UT code for WoS article
000458267200001
EID of the result in the Scopus database
2-s2.0-85057185929