RT info:eu-repo/semantics/article
T1 Nuclear Magnetic Resonance Methodology for the Analysis of Regular and Non-Alcoholic Lager Beers
A1 Sánchez Estébanez, Cristina
A1 Ferrero Martín, Sergio
A1 Álvarez González, Celedonio Manuel
A1 Villafañe González, Fernando
A1 Caballero Caballero, Isabel
A1 Blanco Fuentes, Carlos Antonio
K1 Lager beer
K1 NMR
K1 Non-alcoholic beer
K1 Alcohol-free beer
K1 Beer compounds
AB 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.
PB Springer
SN 1936-9751
YR 2018
FD 2018
LK http://uvadoc.uva.es/handle/10324/28718
UL http://uvadoc.uva.es/handle/10324/28718
LA eng
NO Food Analyrical Methods, 2018, 11, 11–22
NO Producción Científica
DS UVaDOC
RD 22-nov-2024