About: Use of Chemical Indicators of Beer Aging for Ex-post Checking of Storage Conditions and Prediction of the Sensory Stability of Beer

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About: Use of Chemical Indicators of Beer Aging for Ex-post Checking of Storage Conditions and Prediction of the Sensory Stability of Beer Goto Sponge NotDistinct Permalink

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Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://pubs.acs.org/doi/abs/10.1021/jf403361h
Description	The rate of beer aging is affected by storage conditions including largely time and temperature. Although bottled beer is commonly stored for up to 1 year, sensorial damage of it is quite frequent. Therefore, a method for retrospective determination of temperature of stored beer was developed. The method is based on the determination of selected carbonyl compounds called as “aging indicators”, which are formed during beer aging. The aging indicators were determined using GC-MS after precolumn derivatization with O-(2,3,4,5,6-pentaflourobenzyl)hydroxylamine hydrochloride, and their profile was correlated with the development of old flavor evolving under defined conditions (temperature, time) using both a mathematical and statistical apparatus. Three approaches, including calculation from regression graph, multiple linear regression, and neural networks, were employed. The ultimate uncertainty of the method ranged from 3.0 to 11.0 °C depending on the approach used. Furthermore, the assay was extended to include prediction of beer tendency to sensory aging from freshly bottled beer. The rate of beer aging is affected by storage conditions including largely time and temperature. Although bottled beer is commonly stored for up to 1 year, sensorial damage of it is quite frequent. Therefore, a method for retrospective determination of temperature of stored beer was developed. The method is based on the determination of selected carbonyl compounds called as “aging indicators”, which are formed during beer aging. The aging indicators were determined using GC-MS after precolumn derivatization with O-(2,3,4,5,6-pentaflourobenzyl)hydroxylamine hydrochloride, and their profile was correlated with the development of old flavor evolving under defined conditions (temperature, time) using both a mathematical and statistical apparatus. Three approaches, including calculation from regression graph, multiple linear regression, and neural networks, were employed. The ultimate uncertainty of the method ranged from 3.0 to 11.0 °C depending on the approach used. Furthermore, the assay was extended to include prediction of beer tendency to sensory aging from freshly bottled beer. (en)
Title	Use of Chemical Indicators of Beer Aging for Ex-post Checking of Storage Conditions and Prediction of the Sensory Stability of Beer Use of Chemical Indicators of Beer Aging for Ex-post Checking of Storage Conditions and Prediction of the Sensory Stability of Beer (en)
skos:prefLabel	Use of Chemical Indicators of Beer Aging for Ex-post Checking of Storage Conditions and Prediction of the Sensory Stability of Beer Use of Chemical Indicators of Beer Aging for Ex-post Checking of Storage Conditions and Prediction of the Sensory Stability of Beer (en)
skos:notation	RIV/60193697:_____/13:#0000833!RIV14-MZE-60193697
http://linked.open...avai/riv/aktivita	I
http://linked.open...avai/riv/aktivity	I
http://linked.open...iv/cisloPeriodika	51
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Čejka, Pavel Jurková, Marie Horák, Tomáš Čulík, Jiří Olšovská, Jana
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav pivovarský a sladařský, a.s.
http://linked.open...dnocenehoVysledku	112951
http://linked.open...ai/riv/idVysledku	RIV/60193697:_____/13:#0000833
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	beer; stale flavor; sensory aging of beer; aging indicators; carbonyl compound; GC-MS; multiple linear regression; neural networks; storage conditions (en)
http://linked.open.../riv/klicoveSlovo	aging indicators carbonyl compound sensory aging of beer stale flavor GC-MS beer neural networks storage conditions multiple linear regression
http://linked.open...odStatuVydavatele	US - Spojené státy americké
http://linked.open...ontrolniKodProRIV	[41A3806C9CBA]
http://linked.open...i/riv/nazevZdroje	Journal of Agricultural and Food Chemistry
http://linked.open...in/vavai/riv/obor	CB
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	61
http://linked.open...iv/tvurceVysledku	Horák, Tomáš Olšovská, Jana Čejka, Pavel Jurková, Marie Čulík, Jiří
issn	0021-8561
number of pages	6 (xsd:int)
http://bibframe.org/vocab/doi	10.1021/jf403361h

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