PHOTO-INDUCED FEATURES OF SOME LAGER BEERS
 
More details
Hide details
 
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):113–118
KEYWORDS
ABSTRACT
Luminescent beer constituents were studied using total luminescence techniques. Significant spectral variations observed between various samples including fresh and photooxidized samples confirmed the potential of the method as a tool for beer typifying and quality control. Quantitative analysis should be possible using appropriate chemometric tools. Singlet oxygen was confirmed to be an active oxygen species in the photooxidation of beers. Additional tests of beer volatiles performed using an electronic nose with subsequent principal component data analysis proved that this method can positively discriminate various beer samples and also recognize the effects of photooxidation and loss of flavour and taste in contact with the atmosphere.
ISSN:1230-0322