The usage of a reflectometric method for 5-(hydroxymethyl)furan-2-carbaldehyde determination as a stale flavor sensor for beer

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/00216208:11310/19:10385024

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

The usage of a reflectometric method for 5-(hydroxymethyl)furan-2-carbaldehyde determination as a stale flavor sensor for beer

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

The usage of a reflectometric method for 5-(hydroxymethyl)furan-2-carbaldehyde determination as a stale flavor sensor for beer

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

<a href="/cs/project/TE02000177" target="_blank" >TE02000177: Centrum pro inovativní využití a posílení konkurenceschopnosti českých pivovarských surovin a výrobků</a><br>

Návaznosti

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

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

Food Packageing and Shelf Life

ISSN

2214-2894

e-ISSN

—

Svazek periodika

19

Číslo periodika v rámci svazku

March 2019

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

6

Strana od-do

1-6

Kód UT WoS článku

000458267200001

EID výsledku v databázi Scopus

2-s2.0-85057185929