Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7601280 | Food Chemistry | 2014 | 7 Pages |
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 1469Â mg/L (mannose), 34.5 to 2882Â mg/L (maltose), 141.9 to 20731Â mg/L (maltotriose), 168.5 to 7650Â mg/L (maltotetraose), 20.1 to 2537Â mg/L (maltopentaose), 22.9 to 3295Â mg/L (maltohexaose), 8.5 to 2492Â 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
Authors
Giuseppe Arfelli, Elisa Sartini,