EVALUATION OF BEER AGING USING AN ELECTRONIC NOSE
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):91–93
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ABSTRACT
The studies of the applicability of headspace sampling coupled to mass spectrometry in discrimination of differently aged beers are reported. The entire mass spectra of headspace components provided “fingerprints” of the beer samples and were used for classification purposes. PCA analysis of the mass spectra revealed clustering of samples according to the aging procedure, allowing automated sample classification by appropriate chemometric methods.
ISSN:1230-0322