Page 20 - Food&Beverages Beer

Brewing Chemistry Analysis – Classification of

Organic Acids Beer Types

Organic acids, along with amino acids and sugars, are important that is based on the post-column pH-buffered electroconductive The market is now bustling with beverages such as content per 100 mL is: beer: 0.2 – 0.4 g; low-malt and
substances in biochemistry. They are major analytical target detection method. non-alcoholic beer and low-malt beer with beer-like flavors. non-alcoholic beer: 0 – 0.3 g. The amount of absorption in the
components in various fields such as food products. They are This example indicates that these organic acids can be analyzed Beer, low-malt beer, and non-alcoholic beer can all be ultraviolet and near infrared regions in these data
particularly important components in determining the fragrance without being affected by impurities, even without any special considered types of beer. A great many varieties have been approximately reflect the given content values for protein and
and flavor of food products. This report* explains the basic sample pretreatment. produced and marketed with modifications to the ingredients alcohol, respectively. The absorption spectra of 14 types of
principles of the Prominence Series Organic Acid Analysis System to adjust such characteristics as alcohol and calorie content. commercially available beers (4 types of beer, 6 types of
The alcohol content in the samples is: beer: 5 % and above; low-malt beer, and 4 types of non-alcoholic beer) were
low-malt beer: 3 – 5.5 %; non-alcoholic beer: 0 %. The protein measured using the Shimadzu UV-3600.
1 Peaks
1. Phosphoric acid
2. Citric acid
3. Pyruvic acid 3.0 Abs. 0.7
4. Malic acid Abs. Non-alcoholic beer
5. Succinic acid 2.8 Low-malt beer
6. Lactic acid
7. Formic acid
2 8. Acetic acid 2.6
4 8 9. Pyroglutamic acid 0.6 Beer
5 10 10. Carbonic acid 2.4 Low-malt beer
3 9 Beer
6
7
2.2
Non-alcoholic beer
2.0 0.5
0 5 10 15 20 min 1400.0 1420.0 1440.0 1460.0 1480.0 1500.0 1650.0 1660.0 1680.0 1700.0 1720.0 1740.01750.0
nm nm
Analysis of beer for organic acids by Shimadzu HPLC Prominence Organic Acid Analysis System
Non-alcohol beers have a higher water peak near infrared Higher alcohol beers have a higher ethanol peak near infrared
wavelength of 1450 nm wavelength of 1695 nm

Score
1.2
C3
1
Non-alcoholic
0.8
beer
0.6 C1 C4
C2
0.4 Beer A2
PC-2 (5 %) 0.2 B5 B4 A3 A1
0
-0.2
-0.4 B3 A4
Low-malt beer B6
-0.6
B1
-0.8 B2
-1
Prominence HPLC with Electroconductive -4 -3 -2 -1 0 1 2 3 4 5
Detection for organic acid analysis PC-1 (94 %)
Classification of beer type by multivariate analysis conducted UV-3600 Plus for Analysis of Classification of Beer Types
by principal component analysis (PCA)

* Shimadzu HPLC Application Report No. 25, C190-E105: “Principles and Applications of the Prominence Organic Acid Analysis System” Shimadzu Application News No. A447: “Spectroscopic Measurement and Multivariate Analysis for Classification of Beer Types”

Shimadzu’s Total Support for Beer Analysis
20 Analytical and Testing Instruments for Beer 21