Fluorescence Spectroscopy for Characterization and Differentiation of Beers
Ewa Sikorska 1,6, Tomasz Górecki 2, Igor V. Khmelinskii 3,Marek Sikorski 4 and Denis De Keukeleire 5
1 Faculty of Commodity Science, Poznan University of Economics, al. Niepodleglosci 10, 60-967 Poznan, Poland.
2 Faculty of Mathematics and Computer Science, A. Mickiewicz University, ul. Umultowska 87, 61-614 Poznan, Poland.
3 Universidade do Algarve, FCT, Campus de Gambelas, Faro 8005-139, Portugal.
4 Faculty of Chemistry, A. Mickiewicz University, Grunwaldzka 6, 60-780 Poznan, Poland.
5 Ghent University, Faculty of Pharmaceutical Sciences, Laboratoryof Pharmacognosy and Phytochemistry, Harelbekestraat 72, B- 9000 Ghent, Belgium.
6 Corresponding author. E-mail: ewa.sikorska@ae.poznan.pl
J. Inst. Brew. 110(4), 267-275, 2004 | VIEW ARTICLE
ABSTRACT
Total luminescence and synchronous scanning fluorescence spectroscopic techniques were applied for characterization of the intrinsic fluorescence of eight different beers. Spectra were measured using different geometries to reveal the presence of similar fluorescent components. The total luminescence and synchronous fluorescence spectra exhibit a relatively intense shortwavelength emission ascribed to aromatic amino acids and less intense emission in the long-wavelength region, which may originate from B vitamins. Classification of beers based on their synchronous fluorescence spectra was performed using nonparametrical k nearest neighbours method and linear discriminant analysis. Very good discrimination was obtained in both methods with a low classification error. The results demonstrate the potential of fluorescence techniques to characterize and differentiate beers.
Key words:
Beer, discriminant analysis, synchronous fluorescence
spectroscopy, total luminescence spectroscopy.
Publication no. G-2004-1213-234 ©2004 The Institute & Guild of Brewing