Feasibility study on the use of attenuated total reflectance mid-infrared spectroscopy for the analysis of malt quality parameters in wort

Cozzolino, D, Schultz, D, Allder, K, Eglinton, J and Roumeliotis, S 2014, 'Feasibility study on the use of attenuated total reflectance mid-infrared spectroscopy for the analysis of malt quality parameters in wort', Journal of the Institute of Brewing, vol. 120, no. 4, pp. 385-389.


Document type: Journal Article
Collection: Journal Articles

Title Feasibility study on the use of attenuated total reflectance mid-infrared spectroscopy for the analysis of malt quality parameters in wort
Author(s) Cozzolino, D
Schultz, D
Allder, K
Eglinton, J
Roumeliotis, S
Year 2014
Journal name Journal of the Institute of Brewing
Volume number 120
Issue number 4
Start page 385
End page 389
Total pages 5
Publisher Wiley-Blackwell Publishing Ltd.
Abstract The feasibility of using attenuated total reflectance in combination with mid-infrared (MIR) spectroscopy for the analysis ofmalt quality parameters in wort, such as freeα-amino acid (FAN), apparent attenuation limit (AAL), soluble protein (SP) andviscosity (VIS), was evaluated. The coefficients of determination in cross-validationR2CVand the standard error of cross-validation were 0.81 and 10.3 mgL1for FAN, 0.80 and 1.49% for AAL, 0.78 and 0.18% for SP and 0.69 and 0.13 cP for VIS.Good calibration and validation statistics were obtained for AAL. However, for nitrogenous compounds the MIR predictionscan only be used as approximate estimates of the true concentrations, for example to rank samples (low, medium, high) inthe context of a breeding programme
Subject Food Sciences not elsewhere classified
Keyword(s) Apparent attenuation limit
Attenuated total reflectance
FAN
Mid infrared
Wort
DOI - identifier 10.1002/jib.173
Copyright notice © 2014 The Institute of Brewing & DistillingResearch
ISSN 0046-9750
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