Organic acids of commercial beers in China: A chemometric study

Journal of the American Society of Brewing Chemists

Volumn 65, Issue 2, 2007, Pages 86-91

  Li, Yin ^a   Xu, Yingying ^a   Schwarz, Paul B ^a   Gu, Guoxian ^b  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Chinese beer; Multivariate analysis; Organic acids; Sourness

Indexed keywords

EID: 34248587776     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: 10.1094/ASBCJ-2007-0319-01     Document Type: Article

References (25)

1. Bamforth, C. W. pH in brewing: An overview. Tech. Q. Master Brew. Assoc. Am. 38:1-9, 2001.
2. Carrasco, A., and Siebert, K. J. Human visual perception of haze and relationships with instrumental measurements of turbidity: Thresholds, magnitude and sensory descriptive analysis of haze in model systems. Food Qual. Pref. 53:39-42, 1999.
3. Coote, N., and Kirsop, B. H. The content of some organic acids in beer and other fermentation media. J. Inst. Brew. 80:474-483, 1974.
4. Del Campo, G., Santos, J. I., Berregi, I., and Munduate, A. Differentiation of Basque cider apple juice from different cultivars by means of chemometric techniques. Food Control 16:551-557, 2005.
5. Engan, S. Organoleptic threshold values of some organic acids in beer. J. Inst. Brew. 80:162-163, 1974.
6. Engan, S. Beer composition: Volatile substances. IV. Organic acids. In: Brewing Science, vol. 2. J. R. A. Pollock, ed. Academic Press, New York, pp. 135-142, 1981.
7. Hardwick, W. A. The properties of beer. In: Handbook of Brewing. William A. Hardwick, ed. Marcel Dekker, Inc., New York, pp. 551-585, 1995.
8. Harrison, G. A. F. The flavour of beer - A review. J. Inst. Brew. 76:486-495, 1970.
9. Institute of Brewing, Analysis Committee of the IoB. Recommended Methods of Analysis. IoB, London, 1989.
10. Klopper, W. J. Organic acid and glycerol in beer. J. Inst. Brew. 92:225-228, 1986.
11. Kokkinofta, R. I., and Theocharis, C. R. Chemometric characterization of the Cypriot Spirit "Zivania." J. Agric. Food Chem. 53:5067-5073, 2005.
12. Lachenmeier, D. W., Frank, W., Humpfer, E., Schäfer, H., Keller, S., Mörtter, M., and Spraul, M. Quality control of beer using high-resolution nuclear magnetic resonance spectroscopy and multivariate analysis. Eur. Food Res. Technol. 220:215-221, 2005.
13. MacWilliam, I. C. pH in malting and brewing - A review. J. Inst. Brew. 81:65-70, 1975.
14. Massart, D. L., Vandeginste, B. G. M., Deming, S. N., Michotte, Y., and Kaufman, L. Chemometrics: A Textbook. Vol. 2. Elsevier, Amsterdam, 1988.
15. Moncrie, R. W. The sour taste. Flavour Ind. 2:84-86, 1971.
16. Peláez Puerto, P., Fresno Baquero, M., Rodríguez Rodríguez, E. M., Darías, M., and Díaz Romero, C. Chemometric studies of fresh and semi-hard goats' cheese produced in Tenerife (Canary Islands). Food Chem. 88:361-366, 2004.
17. Shallenberger, R. S. Taste Chemistry. Blackie Academic & Professional, New York, 1993.
18. Siebert, K. J. Modeling the flavor thresholds of organic acids in beer as a function of their molecular properties. Food Qual. Pref. 10:129-137, 1999.
19. Siebert, K. J. Chemometrics in brewing - A review. J. Am. Soc. Brew. Chem. 59:147-156, 2001.
20. South, J. B., and Corkey, K. Respiratory organic acids during malting - New quality parameters for malt. Proc. Congr. Eur. Brew. Conv. 27:233-240, 1995.
21. Tabachnick, B., and Fidell, L. In: Using Multivariate Statistics, 12th ed. HarperCollins Publishers, New York, pp. 505-596, 1992.
22. Varmuza, K., Steiner, I., Glinsner, T., and Klein, H. Chemometric evaluation of concentration profiles from compounds relevant in beer ageing. Eur. Food Res. Technol. 215:235-239, 2002.
23. Whiting, G. C. Organic acid metabolism of yeasts during fermentation of alcoholic beverages - A review. J. Inst. Brew. 82:84-92, 1976.
24. Xiang, Y., Li, Y., Li, Q., and Gu, G. Factors influencing the content of organic acids in final malt. J. Am. Soc. Brew. Chem. 64:222-227, 2006.
25. Yang, Y. Study on the relationship between organic acids and beer buffering capability. Master thesis. Southern Yangtze University, Wuxi, China, 2003.