Article ID Journal Published Year Pages File Type
7601280 Food Chemistry 2014 7 Pages PDF
Abstract
Once optimised HPAEC PAD for the specific matrix, the second goal of this research was to verify the possibility to discriminate beers, depending on their style. The carbohydrates content of brewpub commercial beers was very variable, ranging from 19.3 to 1469 mg/L (mannose), 34.5 to 2882 mg/L (maltose), 141.9 to 20731 mg/L (maltotriose), 168.5 to 7650 mg/L (maltotetraose), 20.1 to 2537 mg/L (maltopentaose), 22.9 to 3295 mg/L (maltohexaose), 8.5 to 2492 mg/L (maltoeptaose), even in the same style of beer. However, the carbohydrates content was useful, jointed with other compounds amount, to discriminate different styles of beer. As a matter of fact, principal component analysis put in evidence beer differences considering some fermentation conditions and colour.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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