A Metabolomic Approach to Beer Characterization |
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| Authors: | Nicola Cavallini Francesco Savorani Rasmus Bro Marina Cocchi |
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| Institution: | 1.Department of Applied Science and Technology, Polytechnic of Turin, Corso Duca degli Abruzzi 24, I-10129 Turin, Italy; (N.C.); (F.S.);2.Chemometrics and Analytical Technology, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark;3.Dipartimento di Scienze Chimiche e Geologiche, Università di Modena e Reggio Emilia, Via Campi 103, 41125 Modena, Italy |
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| Abstract: | The consumers’ interest towards beer consumption has been on the rise during the past decade: new approaches and ingredients get tested, expanding the traditional recipe for brewing beer. As a consequence, the field of “beeromics” has also been constantly growing, as well as the demand for quick and exhaustive analytical methods. In this study, we propose a combination of nuclear magnetic resonance (NMR) spectroscopy and chemometrics to characterize beer. 1H-NMR spectra were collected and then analyzed using chemometric tools. An interval-based approach was applied to extract chemical features from the spectra to build a dataset of resolved relative concentrations. One aim of this work was to compare the results obtained using the full spectrum and the resolved approach: with a reasonable amount of time needed to obtain the resolved dataset, we show that the resolved information is comparable with the full spectrum information, but interpretability is greatly improved. |
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| Keywords: | foodomics beer NMR chemometrics features extraction |
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