Comparison of carbonyl profiles from Czech and Spanish lagers: Traditional and modern technology

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43899530" target="_blank" >RIV/60461373:22330/16:43899530 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.lwt.2015.10.066" target="_blank" >http://dx.doi.org/10.1016/j.lwt.2015.10.066</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2015.10.066" target="_blank" >10.1016/j.lwt.2015.10.066</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Comparison of carbonyl profiles from Czech and Spanish lagers: Traditional and modern technology

Popis výsledku v původním jazyce

Beer is one from the most popular alcoholic beverages worldwide. For consumer acceptance, a significant factor is its flavour and taste; carbonyl compounds play an important role as indicators of the deterioration of flavour and aroma in beers. The aim of this study was to characterize differences in the carbonyl profile from Czech and Spanish beers, based on tradition and modern technology, respectively. Headspace solid-phase microextraction and gas-chromatography mass spectrometry were used to compare lager beers. The technique of on-fibre derivatization with O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine (PFBOA) was used to achieve satisfactory recovery and sensitivity. Statistical factor analysis showed three principal components, two of them explaining more than 79% of the variability and these results were related to ANOVA-significant difference analysis based on the country of origin. These two factors were related to Strecker aldehydes and Maillard products. PCA analysis scatterplot confirmed a significant difference between the Spanish and Czech beers, particularly with regard to the content of diacetyl and (E)-non-2-enal.

Název v anglickém jazyce

Comparison of carbonyl profiles from Czech and Spanish lagers: Traditional and modern technology

Popis výsledku anglicky

Beer is one from the most popular alcoholic beverages worldwide. For consumer acceptance, a significant factor is its flavour and taste; carbonyl compounds play an important role as indicators of the deterioration of flavour and aroma in beers. The aim of this study was to characterize differences in the carbonyl profile from Czech and Spanish beers, based on tradition and modern technology, respectively. Headspace solid-phase microextraction and gas-chromatography mass spectrometry were used to compare lager beers. The technique of on-fibre derivatization with O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine (PFBOA) was used to achieve satisfactory recovery and sensitivity. Statistical factor analysis showed three principal components, two of them explaining more than 79% of the variability and these results were related to ANOVA-significant difference analysis based on the country of origin. These two factors were related to Strecker aldehydes and Maillard products. PCA analysis scatterplot confirmed a significant difference between the Spanish and Czech beers, particularly with regard to the content of diacetyl and (E)-non-2-enal.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název periodika

LWT - Food Science and Technology

ISSN

0023-6438

e-ISSN

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Svazek periodika

66

Číslo periodika v rámci svazku

březen

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

8

Strana od-do

390-397

Kód UT WoS článku

000367413200054

EID výsledku v databázi Scopus

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