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.
Highlights
Quality control teams routinely perform a range of compositional analyses on carbonated beverages post-production, e.g., to ensure that products meet quality and/or legal specifications.during peak periods or when analytical equipment is offline, samples cannot always be analyzed immediately
I.e., determinations of pH, titratable acidity (TA), sugar, alcohol content, total phenolics, and color, together with MIR spectroscopy measurements, were performed on carbonated beverages prior to storage and after short-term (1 week) refrigeration or freezing or long-term (6 week) freezing, in order to investigate any influence of storage conditions on beverage composition
This study demonstrated that the compositions of several carbonated beverages (sparkling water, This wine, studybeers, demonstrated the compositions of several carbonated beveragesthat were generally not affected by short-term storage and sub-ambient water, sparkling beers, and ciders) were generally bycontent short‐term storage and temperatures
Summary
During peak periods or when analytical equipment is offline, samples cannot always be analyzed immediately In these cases, the storage of samples (often at sub-optimal temperatures) prior to analysis is unavoidable, yet very little information exists on how the chemical composition of carbonated beverages is affected by storage, storage at sub-ambient temperatures. The refrigeration or freezing of samples is often required prior to analysis, to accommodate peak analytical demand, instrument downtime, highly labile samples, or out-sourcing of analysis [1]. In these circumstances, the physical and chemical integrity of the samples must be maintained [1]; yet little is known about the influence of sub-ambient storage on beverage composition
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