Prediction of bitterness and alcoholic strength in beer using an electronic tongue
作者： Álvaro A Arrieta , María L Rodríguez-Méndez , Jose A De Saja , Carlos A Blanco , Dieudonné Nimubona
DOI: 10.1016/J.FOODCHEM.2010.05.006
关键词:
摘要: Abstract An electronic tongue based on an array of electroactive conducting polymers was developed for the analysis beers. The principal component (PCA) electrochemical signals obtained by immersing electrodes in 21 lager beers (dark and pale; with alcohol free) has provided a clear discrimination between dark pale also without alcohol. correlations redox processes observed iso-α-acids concentration alcoholic degree have been found using partial least square regression (PLS2). Root-Mean-Square Error Prediction (RMSEP) values strength prediction model were 0.603 (%vol) 9.021 (mg L−1), respectively.
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