Chapter 3. Quantitative Structure-Property Relationship (QSPR) Studies of Alcoholic and Nonalcoholic Beverages, Including Wines, Beers, and Citrus Juices

MERCADER, A. G.; DUCHOWICZ, P. R.; POMILIO, A. B.

Engineering Tools in the Beverage Industry. Volume 3: The Science of Beverages

Elsevier

Año: 2019; p. 65 - 99

Proteins are the basis of life, playing main roles in electron, oxygen,and metal transport, signaling and enzymatic activities, among others.Proteins and their block constituents, for example, amino acids,are provided from diet and are essential for life. Therefore, amino acidsare characteristic markers of nutritional and functional foods, andalso for ?certified brand denomination.? However, these compoundsare usually not related to beverages, but to solid food.We have studied the amino acids occurring in alcoholic and nonalcoholicbeverages. Distinct steps were taken into account in orderto obtain significant amino acid concentration values. The analysis ofamino acids should be reproducible, and adequately validated, followedby statistical analyses. Multivariate analysis as principal componentanalysis (PCA), discriminant analysis (DA), canonical analysis(CA), and cluster analysis (CLA) had been used in food differentiationand typification.