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

D. Cozzolino, D. Schultz, K. Allder, J. Eglinton, S. Roumeliotis

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)

Abstract

The feasibility of using attenuated total reflectance in combination with mid-infrared (MIR) spectroscopy for the analysis of malt quality parameters in wort, such as free α-amino acid (FAN), apparent attenuation limit (AAL), soluble protein (SP) and viscosity (VIS), was evaluated. The coefficients of determination in cross-validation RCV2 and the standard error of cross-validation were 0.81 and 10.3mgL-1 for FAN, 0.80 and 1.49% for AAL, 0.78 and 0.18% for SP and 0.69 and 0.13cP for VIS. Good calibration and validation statistics were obtained for AAL. However, for nitrogenous compounds the MIR predictions can only be used as approximate estimates of the true concentrations, for example to rank samples (low, medium, high) in the context of a breeding programme.

Original languageEnglish
Pages (from-to)385-389
Number of pages5
JournalJournal of the Institute of Brewing
Volume120
Issue number4
DOIs
Publication statusPublished or Issued - 1 Jan 2014

Keywords

  • Apparent attenuation limit
  • Attenuated total reflectance
  • FAN
  • Mid infrared
  • Wort

ASJC Scopus subject areas

  • Food Science

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