Foods, Vol. 13, Pages 1157: The Prediction of Quality Parameters of Craft Beer with FT-MIR and Chemometrics

Foods, Vol. 13, Pages 1157: The Prediction of Quality Parameters of Craft Beer with FT-MIR and Chemometrics

Foods doi: 10.3390/foods13081157

Authors: Ofelia Gabriela Meza-Márquez Andrés Ricardo Rodríguez-Híjar Tzayhri Gallardo-Velázquez Guillermo Osorio-Revilla Oswaldo Arturo Ramos-Monroy

Beer is one of the oldest and most known alcoholic beverages whose organoleptic characteristics are the attributes that the consumer seeks, which is why it is essential to ensure proper quality control of the final product. Fourier transform mid-infrared (FT-MIR) spectroscopy coupled with multivariate analysis can be an alternative to traditional methods to predict quality parameters in craft beer. This study aims to develop prediction models based on FT-MIR spectroscopy to simultaneously quantify quality parameters (color, specific gravity, alcohol volume, bitterness, turbidity, pH, and total acidity) in craft beer. Additionally, principal component analysis (PCA) was applied, and it was possible to classify craft beer samples according to their style. Partial least squares (PLS1) developed the best predictive model by obtaining higher R2c (0.9999) values and lower standard error of calibration (SEC: 0.01–0.11) and standard error of prediction (SEP: 0.01–0.14) values in comparison to the models developed with the other algorithms. Specific gravity could not be predicted due to the low variability in the values. Validation and prediction with external samples confirmed the predictive capacity of the developed model. By making a comparison to traditional techniques, FT-MIR coupled with multivariate analysis has a higher advantage, since it is rapid (approximately 6 min), efficient, cheap, and eco-friendly because it does not require the use of solvents or reagents, representing an alternative to simultaneously analyzing quality parameters in craft beer.