Beverages analysis

Rente, D. and Charalampous, G., Eds., Instrumental Methods in Food and Beverage Analysis, Elsevier, Amsterdam, 1998. 

Henshall, A., Use of ion chromatography in food and beverage analysis. Cereal Foods World, 42, 414, 1997. 

Ion chromatography (IC) is used increasingly in the food industry and a useful reference book was written by Weiss (1995). Henshall (1997) reviewed applications for food and beverage analysis. Recent reviews have been published for anions and cations (Buldini et al., 1997 Danielson et al., 2000) and carbohydrates (Cataldi et al., 2000). 

Barnes, R. J., Dhanoa, M. S., Lister, S. J. Appl. Spectrosc. 43,1989, 772-777. Standard normal variate transformation and de-trending of near-infrared diffuse reflectance spectra. Barnes, R. J., Dhanoa, M. S., Lister, S. J. J. Near Infrared Spectrosc. 1, 1993, 185-186. Correction of the description of standard normal variate (SNV) and De-Trend transformations in practical spectroscopy with applications in food and beverage analysis. Brereton, R. G. Chemometrics—Data Analysis for the Laboratory and Chemical Plant. Wiley, Chichester, United Kingdom, 2006. 

Bio-Rad Laboratories. Guide to Aminex HPLC columns for food and beverage analysis. Hercules, CA, 1994. 

Osborne, B.G. Fearn, T. Hindle, P.H., Practical NIR Spectroscopy with Applications in Food and Beverage Analysis, 2nd Edition Longman Scientific and Technical Essex, 1993. 

Due to its versatility, robustness, and relativel low cost, ICP-AES has started to be considered as routine instrumentation for elemental composition measurements in many laboratories involved in food analysis. Unquestionably, the acceptance of the technique has been further advanced by the commercial availability of rapid, simultaneous, and flexible, sequential instruments based on echelle grating crossed dispersion and solid state detectors. It is expected that novel nebulizer devices for liquid sample introduction will find increased applications in beverage analysis. 

TABLE 13-5. Caffeine Standard Results for Beverage Analysis"... 

Comments in each major part of the GC instrumentation as used for beverage analysis are presented. 

The flame ionization detector (FID) is one of the most commonly used detectors in beverage analysis by GC, as it is suitable to most groups of compounds investigated in alcoholic beverages [9]. This occurs because almost all compounds of interest in such samples are able to burn in the flame, forming ions and producing a potential difference measured by a collector electrode. 

B.G. Osborne, T. Fearn, P.H. Hindle, Practical NIR Spectroscopy with applications in Food and Beverage Analysis. Longman Group UK Limited, England. (1993). 

FIA affords a means of automating many traditional wet-chemical methods of food and beverage analysis, incorporating into them the rapid throughput and high reproducibility that characterize FIA methods. Analysis using standard or official chemistries may be achieved in a very short time (typically 30 s). 

Osborne BG and Tyson JF (1988) Review flow injection analysis - a new technique for food and beverage analysis. International Journal of Pood Science and Technology 12 541-554. 

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