High-Resolution NMR Spectroscopy for the Classification of Beer

High-resolution Nuclear Magnetic Resonance (NMR) spectroscopy has many applications in the analysis of food and beverage products, especially in combination with multivariate analysis. Most studies have focused on the composition, raw materials, geographical origin, and quality control of these products. Since the H-1 NMR spectrum of beer contains huge water and ethanol resonances with higher signal intensities of them than those of the compounds of interest, it becomes problematic to assign a spectrum. So, these obstacles must be overcome in order to define chemical components in beer and to analyze or obtain meaningful data. In this paper, we will analyze the H-1 NMR spectra of different lagers and ales with principal component analysis (PCA) and partial least squares (PLS) methods. The results of multivariate analysis of H-1 NMR spectra of lyophilized and raw samples obtained using a standard solvent suppression pulse program are compared and discussed for more exact technique as an informative quality control tool.