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dc.contributor.authorTempl, Matthias-
dc.contributor.authorTempl, Barbara-
dc.date.accessioned2020-05-07T09:10:59Z-
dc.date.available2020-05-07T09:10:59Z-
dc.date.issued2020-
dc.identifier.issn0308-8146de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/20002-
dc.description.abstractIn 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 coordinates. 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.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofFood Chemistryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectBeerde_CH
dc.subjectForced agingde_CH
dc.subjectChemometricsde_CH
dc.subjectLog-ratio analysisde_CH
dc.subjectCorrelationde_CH
dc.subjectPCAde_CH
dc.subjectMisclassificationde_CH
dc.subject.ddc500: Naturwissenschaftende_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleAnalysis of chemical compounds in beverages : guidance for establishing a compositional analysisde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementSchool of Engineeringde_CH
zhaw.organisationalunitInstitut für Datenanalyse und Prozessdesign (IDP)de_CH
dc.identifier.doi10.1016/j.foodchem.2020.126755de_CH
zhaw.funding.euNode_CH
zhaw.issue126755de_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume325de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen School of Engineering

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Templ, M., & Templ, B. (2020). Analysis of chemical compounds in beverages : guidance for establishing a compositional analysis. Food Chemistry, 325(126755). https://doi.org/10.1016/j.foodchem.2020.126755
Templ, M. and Templ, B. (2020) ‘Analysis of chemical compounds in beverages : guidance for establishing a compositional analysis’, Food Chemistry, 325(126755). Available at: https://doi.org/10.1016/j.foodchem.2020.126755.
M. Templ and B. Templ, “Analysis of chemical compounds in beverages : guidance for establishing a compositional analysis,” Food Chemistry, vol. 325, no. 126755, 2020, doi: 10.1016/j.foodchem.2020.126755.
TEMPL, Matthias und Barbara TEMPL, 2020. Analysis of chemical compounds in beverages : guidance for establishing a compositional analysis. Food Chemistry. 2020. Bd. 325, Nr. 126755. DOI 10.1016/j.foodchem.2020.126755
Templ, Matthias, and Barbara Templ. 2020. “Analysis of Chemical Compounds in Beverages : Guidance for Establishing a Compositional Analysis.” Food Chemistry 325 (126755). https://doi.org/10.1016/j.foodchem.2020.126755.
Templ, Matthias, and Barbara Templ. “Analysis of Chemical Compounds in Beverages : Guidance for Establishing a Compositional Analysis.” Food Chemistry, vol. 325, no. 126755, 2020, https://doi.org/10.1016/j.foodchem.2020.126755.


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