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    Por favor, use este identificador para citar o enlazar este ítem:http://uvadoc.uva.es/handle/10324/30781

    Título
    Prediction of bitterness and alcoholic degree in beer using an electronic tongue
    Autor
    Rodríguez Méndez, María LuzAutoridad UVA Orcid
    Arrieta, A.
    Saja Saez, José Antonio DeAutoridad UVA Orcid
    Blanco Fuentes, Carlos AntonioAutoridad UVA Orcid
    Nimubona Rukundo, DieudonnéAutoridad UVA
    Año del Documento
    2010
    Descripción
    Producción Científica
    Documento Fuente
    Food Chemistry vol. 123 p. 642-646
    Abstract
    An electronic tongue based on an array of electroactive conducting polymers was developed for the analysis of beers.The principal component analysis (PCA) of the electrochemical signals obtained by immersing the array of electrodes in 21 lager beers (dark and pale; with alcohol and alcohol free) has provided a clear discrimination between dark and pale beers and also between beers with and without alcohol. The correlations between redox processes observed in the electrodes and the iso-α-acids concentration and the alcoholic degree have been found using partial least square regression (PLS2). The Root-Mean-Square Error of Prediction (RMSEP) values for alcoholic strength and iso-α-acids prediction model were 0.603 (%vol) and 9.021 (mg L−1), respectively. Prediction of Bitterness and Alcoholic Strength in Beer Using an Electronic Tongue | Request PDF. Available from: https://www.researchgate.net/publication/222337311_Prediction_of_Bitterness_and_Alcoholic_Strength_in_Beer_Using_an_Electronic_Tongue [accessed Jul 16 2018].
    ISSN
    0743-7463
    Revisión por pares
    SI
    DOI
    10.1016/j.foodchem.2010.05.006
    Idioma
    eng
    URI
    http://uvadoc.uva.es/handle/10324/30781
    Derechos
    openAccess
    Aparece en las colecciones
    • DEP63 - Artículos de revista [322]
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