Relationship of Sensory Staleness in Two Lagers to Headspace Concentrations of trans-2-Nonenal and Three Staling Aldehydes
Ittipon Techakriengkrai1, Alistair Paterson1,3 and Behnam Taidi2
1 Centre for Food Quality, Department of Bioscience, University ofStrathclyde, 204 George Street, Glasgow, G1 1XW, Scotland, UK.
2 Scottish Courage Ltd, Technical Centre, Sugarhouse Close, 160Canongate, Edinburgh, EH8 8DD, Scotland, UK.
3 Corresponding author. E-mail: alistair.paterson@strath.ac.uk
J. Inst. Brew. 112(1), 36–40, 2006 | VIEW ARTICLE
ABSTRACT
Key compounds in lager staling include furfural, hexanal, 5-hydroxymethyl furfural (5-HMF), and trans-2-nonenal. Quantitative data of headspace concentration in two lagers one premium at 5% (abv), the other a standard product at 4% (abv) were obtained by solid phase microextraction (SPME) followed by gas chromatography using a mass selective detector (GCMS). The concentrations of the aldehydes were used to predict overall stale scoring from sensory assessor data, of lagers stored at 4, 12, 30, and 37°C for 7, 14, 21 and 28 days. Concentrations of all four aldehydes increased with time of storage and with higher temperatures. Correlation coefficients for prediction of staleness in the premium lager were similar at 0.81 and 0.84 for partial least square regression (PLS1) and artificial neural network (ANN) modelling respectively, and the latter showed a lower root mean square error (RMS error). For the standard product, the correlation coefficients were 0.72 and 0.86, with ANN show-ing lower RMS error respectively. In both PLS models, E-2-nonenal had high regression coefficients and 5-HMF lower co-efficients. Furfural and hexanal differed in contributions to the lagers.
Key words:
Artificial neural network, chemometrics, multivari-ate modelling, quality control, staling markers.
Publication no. G-2006-0403-402 ©2006 The Institute & Guild of Brewing