Abstract
The determination of food quality, authenticity and the detection of adulterations are problems of increasing importance in food chemistry. Recently, chemometric classification techniques and pattern recognition analysis methods for wine and other alcoholic beverages have received great attention and have been largely used. Beer is a complex mixture of components: on one hand a volatile fraction, which is responsible for its aroma, and on the other hand, a non-volatile fraction or extract consisting of a great variety of substances with distinct characteristics. The aim of this study was to consider parameters which contribute to beer differentiation according to the quality grade. Chemical (e.g. pH, acidity, dry extract, alcohol content, CO 2 content) and sensory features (e.g. bitter taste, color) were determined in 70 beer samples and used as variables in decision tree techniques. This pattern recognition techniques applied to the dataset were able to extract information useful in obtaining a satisfactory classification of beer samples according to their quality grade. Feature selection procedures indicated which features are the most discriminating for classification.
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