Artificial intelligence for evaluation of sensory stability and analytical quality of beer

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F24%3AN0000036" target="_blank" >RIV/60193697:_____/24:N0000036 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Artificial intelligence for evaluation of sensory stability and analytical quality of beer

Original language description

Oral presentation at 39th EBC Congress, Lille, France, 26.-30.5.2024. Abstract: The sensory instability of beer is an undesirable phenomenon with a significant influence on sensory quality resulting in the stale flavour. Recent methods for evaluation of beer propensity for staling are based on storage of beer for a few months at e.g., 20 °C or a few days at e.g., 45 °C. Although the methods provide some information, their drawbacks make them useable for informative evaluation with difficulty. Hence, a project focused on the evaluation of the sensory stability of beer was launched by the authors. The project aims to develop a universal tool for quick evaluation of beer propensity for sensorial deterioration during storage (directly from fresh beer sample) by Fourier-transform infrared spectroscopy (FTIR) and convolutional neural network (CNN), useable for a routine quality control of beer. The CNN was trained by data obtained from 163 beer brands (lagers, ales, and non-alcoholic beers) brewed by collaborative breweries (> 1000 samples) and naturally aged at 20 °C for 6 and 9 months. Resulted prediction performance for a test set expressed by the coefficient of determination was 0.83 and the prediction uncertainty was comparable with the experimental one. Besides the sensory stability, obtained spectra were also used for the determination of beer´s analytical parameters, e.g. alcohol, OG, IBU, FAN, polyphenols, etc., in order to make the developing tool more versatile.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

10406 - Analytical chemistry

Project

<a href="/en/project/FW03010440" target="_blank" >FW03010440: Prediction of sensory stability of beer by infrared spectroscopy and artificial intelligence</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů