Correlation of quantitative sensorial descriptors and chromatographic signals of beer using multivariate calibration strategies

► Sensorial parameters of beer quality were correlated with GC-MS data. ► Multivariate calibration was used to establish the correlation. ► Genetic algorithm was used for variable selection. ► Ordered predictors selection (OPS) was used for variable selection. ► Chemometrics and instrumental data can be used for sensorial evaluation of foods.