A Review on the Application of Chemometrics and Machine Learning Algorithms to Evaluate Beer Authentication
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A Review on the Application of Chemometrics and Machine Learning Algorithms to Evaluate Beer Authentication Nattane Luíza da Costa 1,2
&
Maxwell Severo da Costa 3 & Rommel Barbosa 1
Received: 31 March 2020 / Accepted: 22 September 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Beer is considered one of the top three most popular drinks, being consumed all over the world. During the last few decades, discrimination of beverages and food products has gained attention with many application research studies based on chemical parameters and chemometric or machine learning algorithms. However, no reviews about the evaluation of beers have been reported. Therefore, this review presents applications of beer classification among brands, styles and types, aging, origin, and the prediction of quality attributes of interest based on chemometric, machine learning methods, and chemical parameters. After analyzing the literature, it was found that chemometric and machine learning methods are successful tools for qualitative and quantitative examination of beers. However, more work needs to be done to evaluate machine learning methods and data mining algorithms, such as sampling, feature selection, and advanced classification algorithms. Keywords Beer . Chemometrics . Machine learning . Food authentication . Fingerprinting
Introduction In the field of food and beverage quality control, authenticity is related to consumer protection. Consumers expect to be sure that the food product complies with its label, such as the geographical origin, production process, and that there is no adulteration in the materials used in its fabrication, or any other information which does not conform to the official standards and the food label (Medina et al. 2019a, b). Furthermore, consumers often pay a substantial price when a food product is labeled with a declaration of production in a specific region. One way to determine the authenticity, origin, quality, and adulteration of beverages and other food products is by
* Nattane Luíza da Costa [email protected] Maxwell Severo da Costa [email protected] Rommel Barbosa [email protected] 1
Instituto de Informática, Universidade Federal de Goiás, Alameda Palmeiras, Quadra D, Câmpus Samambaia, Goiânia, GO 74690-900, Brazil
2
Núcleo de Informática, Instituto Federal Goiano, Urutaí, GO, Brazil
3
Núcleo de Química, Instituto Federal Goiano, Urutaí, GO, Brazil
fingerprinting, which includes the use of chemical, biomolecular or isotopic methods (Cuadros-Rodríguez et al. 2016). Samples can be described into several physicochemical and chemical characteristics by the use of analytical instruments, such as spectroscopy (ultraviolet–visible, Raman, near-infrared, mid-infrared, and fluorescence for example), nuclear magnetic resonance methods, stable isotope ratio mass spectroscopy, chromatographic techniques, and others. These analytical methods lead to the availability of multivariate data. The variables obtained in this process can be relat
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