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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

10406 - Analytical chemistry

Projekt

<a href="/cs/project/FW03010440" target="_blank" >FW03010440: Predikce senzorické stability piva pomocí infračervené spektroskopie a umělé inteligence</a><br>

Návaznosti

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

Rok uplatnění

2024

Kód důvěrnosti údajů

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