influence of sample storage on the composition of  carbonated beverages by mir spectroscopy

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ID: 176200
2016
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Abstract
It is not uncommon for research and quality control samples, including carbonated beverage samples, to be refrigerated or frozen during peak periods of production and/or sampling, when analytical demand exceeds instrumental capacity. However, the effect of sub‐ambient temperatures on carbonated beverage composition during storage has not been well characterized. Mid‐infrared (MIR) spectroscopy combined with principal component analysis (PCA) and traditional chemical analyses were used to evaluate the effects of refrigeration (for 1 week) and freezing (for 1 or 6 weeks) on the composition of carbonated beverages, including sparkling water, sparkling wine, beer, and cider. Carbonated beverages were generally resistant to changes in pH, titratable acidity, alcohol, total phenolics, sugar, and color, during short‐term (1 week) storage. However, long‐term (6 week) freezing resulted in decreased total phenolics, with acidity also affected, albeit to a lesser extent. MIR spectroscopy combined with PCA enabled discrimination of carbonated beverages based on composition, with alcohol content having a significant influence. Examination of the MIR ‘fingerprint’ region indicated subtle compositional changes occurred in carbonated beverages following prolonged freezing.
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pearce2016beveragesinfluence of sample storage on the composition of  Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Karma Pearce;Julie Culbert;Diane Cass;Daniel Cozzolino;Kerry Wilkinson
Journal journal of the south african veterinary association
Year 2016
DOI
10.3390/beverages2040026
URL
http://www.mdpi.com/2306-5710/2/4/26
Keywords
beer deficiency diseases foods and food supplynutritional diseases

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