Monitoring beer during storage by fluorescence spectroscopy

• Published in: Food chemistry Vol. 96; no. 4; pp. 632 - 639
• Main Authors: Sikorska, Ewa, Górecki, Tomasz, Khmelinskii, Igor V., Sikorski, Marek, De Keukeleire, Denis
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.06.2006; Elsevier
• Subjects: Beer; Beers; Biological and medical sciences; Chemometrics; classification; cold storage; Fermented food industries; Fluorescence; fluorescence emission spectroscopy; food analysis; Food industries; food quality; food storage; Fundamental and applied biological sciences. Psychology; Photo-oxidation; photostability; principal component analysis; Riboflavin; storage quality; storage temperature; Fluorescence; Riboflavin; Photo-oxidation; Chemometrics; Beer; Alcoholic beverage; Warehousing; Vitamin; Food preservation; Oxidation; Monitoring; Fluorescence spectrometry
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2005.02.045

The present study demonstrates the use of fluorescence spectroscopy and multivariate data analysis for monitoring changes in beer during storage. Total luminescence spectra and synchronous scanning fluorescence spectra were recorded for fresh beer and beer samples stored in clear glass vials for three weeks in darkness at 4 °C and at 22 °C, and exposed to light at 22 °C, respectively. A pronounced decrease of fluorescence features ascribed to riboflavin was observed in samples exposed to light as compared to those kept in the dark. Principal component analysis of synchronous scanning fluorescence spectra revealed clear clustering of samples according to storage conditions. Successful classification of differently stored samples was accomplished using both the nearest neighbour method ( kNN) and linear discriminant analysis (LDA).