Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacity
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- 作者：Nathá ; lia Moura-Nunesa ; nunesnathalia@yahoo.com.br" class="auth_mail" title="E-mail the corresponding author ; Thá ; rcila Cazaroti Britob ; tharcilacazaroti@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Ní ; vea Dias da Fonsecab ; niveadiasdafonseca@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Paula Fernandes de Aguiarc ; paula.fdeaguiar@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Mariana Monteirod ; mariana@nutricao.ufrj.br" class="auth_mail" title="E-mail the corresponding author ; Daniel Perroneb ; danielperrone@iq.ufrj.br" class="auth_mail" title="E-mail the corresponding author ; Alexandre Guedes Torresb ; torres@iq.ufrj.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Principal component analysis (PCA) ; Partial least squares (PLS) ; FRAP ; Brewing ; Multivariate data analysis
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 May 2016
- 年：2016
- 卷：199
- 期：Complete
- 页码：105-113
- 全文大小：742 K
文摘
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Brazilian beers of different types and styles were investigated.
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Brazilian beers presented a phenolics profile distinct from that of European beers.
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Beer samples were classified by PCA according to ethanol content and bitterness.
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Beer antioxidant capacity was modeled from physicochemical attributes by PLS.