Exploratory analysis of the volatile profile of beers by HS-SPME-GC

dc.creatorda Silva, GA
dc.creatorAugusto, F
dc.creatorPoppi, RJ
dc.date2008
dc.dateDEC 15
dc.date2014-11-18T02:53:40Z
dc.date2015-11-26T16:50:02Z
dc.date2014-11-18T02:53:40Z
dc.date2015-11-26T16:50:02Z
dc.date.accessioned2018-03-28T23:36:47Z
dc.date.available2018-03-28T23:36:47Z
dc.identifierFood Chemistry. Elsevier Sci Ltd, v. 111, n. 4, n. 1057, n. 1063, 2008.
dc.identifier0308-8146
dc.identifier1873-7072
dc.identifierWOS:000258369600039
dc.identifier10.1016/j.foodchem.2008.05.022
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/66430
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/66430
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/66430
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1275620
dc.descriptionKohonen Neural Network maps were used for exploratory analysis of Brazilian Pilsner beers. The input data consisted of the peak areas of the volatile profile Compounds of samples obtained after headspace solid phase microextraction coupled to gas chromatography. The chromatographic: peaks were identified as originating from compounds Such as alcohols, esters, organic acids, phenolic compounds, ketone and others typically found in the headspace of such samples. Analysis of the Kohonen maps showed that the 20 different brands of beer could be grouped into six sets, with three of these sets having only one sample, according to the composition of their volatile fractions. The volatile species associated with the similarities and differences between each sample group were tentatively identified by mass spectrometry and their contributions to the grouping are discussed. (C) 2008 Elsevier Ltd. All rights reserved.
dc.description111
dc.description4
dc.description1057
dc.description1063
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationFood Chemistry
dc.relationFood Chem.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectbeer
dc.subjectgas chromatography
dc.subjectsolid phase microextraction
dc.subjectexploratory analysis
dc.subjectKohonen neural network
dc.subjectSolid-phase Microextraction
dc.subjectGas-chromatography
dc.subjectSaccharomyces-cerevisiae
dc.subjectAroma
dc.subjectClassification
dc.subjectFermentation
dc.subjectSpectrometry
dc.subjectWine
dc.titleExploratory analysis of the volatile profile of beers by HS-SPME-GC
dc.typeArtículos de revistas


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