Rapid Methods to Evaluate Chemical Physical and Sensory Quality of Beverages

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Quality, Nutrition, and Chemistry of Beverages".

Deadline for manuscript submissions: closed (31 May 2022) | Viewed by 4550

Special Issue Editor

Department of Agriculture, University of Sassari, Sassari, Italy
Interests: sensory analysis; novel foods; rheology; texture
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The need to develop rapid methods to evaluate the chemical, physical, and sensory quality of beverages has increased in recent years. In fact, the beverages industry must face many requirements to guarantee the quality of their products to consumers.

From a chemical–physical point of view, new applications involve the use of hyperspectral imaging systems, such as NIR and FTIR spectroscopy, which have gained significant importance in the last ten years both for their rapid use and for the capacity to detect large-scale samples. From a sensory point of view, many attempts have recently been made to find new rapid sensory methods, in particular to substitute descriptive analysis (DA), the most used technique to discriminate and describe food samples but also time-consuming, as it implies training of the panel and analysis of many replicates to validate the data obtained. Check-all-that-apply (CATA) and rate-all-that-apply (RATA) methods, which employ a large number of consumers, seem to work very well in substituting DA analysis. Other techniques, such as electronic nose and electronic tongue, can also be used to evaluate flavor through the imitation of human olfaction and taste even if they do not show high selectivity. For this reason, techniques such as ion-selective electrode array systems can show good potential for rapid and low-cost analysis of beverages.

Many other studies and new techniques are being proposed by researchers all over the world. The aim of this Special Issue is to provide up-to date information regarding the development of methods which are not time-consuming but are easy to use and low-cost to evaluate the chemical, physical, and sensory quality of beverages. All these studies will be welcomed in the proposed Special Issue.

Prof. Dr. Alessandra Del Caro
Guest Editor

Manuscript Submission Information

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Keywords

  • chemical quality
  • physical quality
  • sensory quality
  • hyperspectral imaging system
  • NIR
  • FTIR

Published Papers (2 papers)

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Research

13 pages, 1966 KiB  
Article
Introducing a Simple Method to Investigate Relative Volatilities of Flavour Compounds in Fruit Brandies
by Manami Yagishita, Ralf Kölling and Daniel Einfalt
Beverages 2023, 9(2), 32; https://doi.org/10.3390/beverages9020032 - 12 Apr 2023
Viewed by 1976
Abstract
Determination of relative volatilities of flavour compounds in hydro-alcoholic solutions is usually performed by time-consuming and costly standard methods such as the Gillespie dynamic recirculation method. This study tested a quick and easy method with a simple distillation apparatus for measuring empirical relative [...] Read more.
Determination of relative volatilities of flavour compounds in hydro-alcoholic solutions is usually performed by time-consuming and costly standard methods such as the Gillespie dynamic recirculation method. This study tested a quick and easy method with a simple distillation apparatus for measuring empirical relative volatilities. A total of 17 representative flavour compounds of apple and pear brandies were selected and investigated for their relative volatilities. This also included so far unpublished relative volatilities of one alcohol (2-butanol), one aldehyde (hexanal), one ketone (β-damascenone), and three esters (ethyl butyrate, butyl acetate, ethyl 2-methylbutyrate). Relative volatilities of three alcohols (methanol, isobutanol, and isoamyl alcohol), one ester (ethyl acetate), one aldehyde (acetaldehyde), and one acetal (1,1-diethoxyethane) were compared to reference data. All compounds, except for 1,1-diethoxyethane, showed a high correlation with the reference data. Vapour–liquid equilibrium for an ethanol–water mixture showed a high correlation with the reference data (r > 0.9). In accordance with the high correlation levels, we suggest that the simple distillation apparatus is a fast and simple alternative to the standard method. Full article
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8 pages, 1163 KiB  
Communication
A Survey on Detection of Plastic-Related Chemicals in Beer Packaged in PET Using FT-IR Technology
by Kristina Habschied, Krešimir Mastanjević, Magdalena Šibalić, Vinko Krstanović and Vlatko Galić
Beverages 2022, 8(4), 73; https://doi.org/10.3390/beverages8040073 - 17 Nov 2022
Cited by 4 | Viewed by 2216
Abstract
The emerging consciousness on nano- and microplastics in our environment raises questions on how to reduce and minimize its influence on human health. PET (polyethylene terephthalate) packaging is gaining popularity, and many traditional products end up in such packaging (vinegar, wine, beer). Currently, [...] Read more.
The emerging consciousness on nano- and microplastics in our environment raises questions on how to reduce and minimize its influence on human health. PET (polyethylene terephthalate) packaging is gaining popularity, and many traditional products end up in such packaging (vinegar, wine, beer). Currently, it is very hard to quantify the number of particles and their exact composition, but semi-quantitative techniques such as FT-IR (Fourier Transform Infrared Spectrophotometry) can give us an insight into the chemical composition of plastic bits in foods and beverages. Nowadays, beer is packed in PET packaging, since it provides a cheaper packaging material compared to glass and since it is safe to use at public manifestations, contrary to glass bottles, while providing a reasonable barrier for gas permeation (O2 and CO2). The aim of this paper was to provide a short overview of FT-IR-detected compounds in PET-packaged beer samples. The results indicate that many compounds can be found in beer, but those that were most commonly found in our research were β-cyclodextrin and L(-)-glyceraldehyde unnatural forms, two compounds designated as plastic-related compounds. Full article
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