Analysis of chemical compounds in beverages – Guidance for establishing a compositional analysis
Lade...
Autor:innen
Autor:in (Körperschaft)
Publikationsdatum
2020
Typ der Arbeit
Studiengang
Sammlung
Typ
01A - Beitrag in wissenschaftlicher Zeitschrift
Herausgeber:innen
Herausgeber:in (Körperschaft)
Betreuer:in
Übergeordnetes Werk
Food Chemistry
Themenheft
DOI der Originalpublikation
Link
Reihe / Serie
Reihennummer
Jahrgang / Band
325
Ausgabe / Nummer
Seiten / Dauer
Patentnummer
Verlag / Herausgebende Institution
Elsevier
Verlagsort / Veranstaltungsort
Auflage
Version
Programmiersprache
Abtretungsempfänger:in
Praxispartner:in/Auftraggeber:in
Zusammenfassung
In recent years, much analysis has been carried out regarding the chemical compositions of nonalcoholic and alcoholic beverages. However, no study has ever considered the compositional pitfalls inherent in such studies, which may lead to arbitrary results. Two approaches were compared in this paper, compositional data analysis (CoDa) and classical statistical analyses, to demonstrate (1) how aging affects beer and (2) how the results vary depending on the applied approach. Exemplarily, chemical compounds of 43 beer samples were analyzed. Our work has led us to obtain different results when the correlation analysis and principal component analysis were conducted on the unmodified-, log-transformed-, or closed-data in contrary to the analyses of log-ratio co- ordinates. The outcome of the latter provided better separation between aged and fresh beer samples and also easier interpretability. These results lead us to advise the usage of CoDa methods for the analyses of chemical compositions of beverages.
Schlagwörter
Fachgebiet (DDC)
Veranstaltung
Startdatum der Ausstellung
Enddatum der Ausstellung
Startdatum der Konferenz
Enddatum der Konferenz
Datum der letzten Prüfung
ISBN
ISSN
1873-7072
0308-8146
0308-8146
Sprache
Englisch
Während FHNW Zugehörigkeit erstellt
Nein
Zukunftsfelder FHNW
Publikationsstatus
Veröffentlicht
Begutachtung
Peer-Review der ganzen Publikation
Open Access-Status
Closed
Lizenz
Zitation
Templ, M., & Templ, B. (2020). Analysis of chemical compounds in beverages – Guidance for establishing a compositional analysis. Food Chemistry, 325. https://doi.org/10.1016/j.foodchem.2020.126755