2026-04-14T19:21:10Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/287182021-06-24T07:31:56Zcom_10324_28708com_10324_954com_10324_894col_10324_28709

Sánchez Estébanez, Cristina Ferrero Martín, Sergio Álvarez González, Celedonio Manuel Villafañe González, Fernando Caballero Caballero, Isabel Blanco Fuentes, Carlos Antonio 2018-02-27T12:10:22Z 2018-02-27T12:10:22Z 2018 Food Analyrical Methods, 2018, 11, 11–22 1936-9751 http://uvadoc.uva.es/handle/10324/28718 10.1007/s12161-017-0953-8 11 22 Nuclear Magnetic Resonance Methodology for the Analysis of Regular and Non-Alcoholic Lager Beers 11 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. eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ Springer Attribution-NonCommercial-NoDerivatives 4.0 International Nuclear Magnetic Resonance Methodology for the Analysis of Regular and Non-Alcoholic Lager Beers info:eu-repo/semantics/article