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Título
Nuclear Magnetic Resonance Methodology for the Analysis of Regular and Non-Alcoholic Lager Beers
Autor
Año del Documento
2018
Editorial
Springer
Descripción
Producción Científica
Documento Fuente
Food Analyrical Methods, 2018, 11, 11–22
Resumo
The presence of seven main agents responsible for beer aroma and taste (n-propanol, isobutanol, 3-methylbutanol, tyrosol/tyrosine, ethyl acetate, isoamyl acetate, and acetaldehyde) is determined by different nuclear magnetic resonance (NMR) techniques (1H PRESAT, total correlation spectroscopy, heteronuclear single quantum correlation, and heteronuclear multiple bond correlation) in five regular and five low-alcoholic or alcohol-free beers. The new methodology includes the identification of the 1H and 13C NMR chemical shifts of the analytes by a standard addition method and the consequent identification of the compounds studied in regular and non-alcoholic beers. The chemical composition is different depending on whether the beer is regular or non-alcoholic, therefore affecting the organoleptic characteristics of each type of beer.
Palabras Clave
Lager beer
NMR
Non-alcoholic beer
Alcohol-free beer
Beer compounds
ISSN
1936-9751
Revisión por pares
SI
Patrocinador
MINECO (CTQ2013-41067-P)
Junta de Castilla y León (VA332A12-2)
Junta de Castilla y León (VA332A12-2)
Version del Editor
Propietario de los Derechos
Springer
Idioma
eng
Derechos
openAccess
Aparece en las colecciones
Arquivos deste item
Tamaño:
1.288Mb
Formato:
Adobe PDF
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