{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["6"],"submitter":["De Flaviis R"],"pubmed_abstract":["Raw materials are recognized to affect the sensory profile of 'Blanche' craft beers and their 'terroir'. Two common wheat (<i>Triticum aestivum,</i> L.) were harvested in three experimental fields with different pedo-climatic conditions and altitudes, and then used for beer production. The taste and flavour of wheat beers were analysed by sensory (panel and consumer test) and SPME GC-MS analyses. Panel dataset was processed by multivariate statistical analyses: a principal component analysis (PCA) revealed that formulation was the main source of variation of sensory profile in wheat beers and a generalized Procrustes analysis (GPA) showed how wheat origin affected the sensory profiles of wheat craft beers based on the consensus among panelists. Moreover, a partial least-squares discriminan"],"journal":["Current research in food science"],"pagination":["100429"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9826947"],"repository":["biostudies-literature"],"pubmed_title":["A unifying approach to wheat beer flavour by chemometric analyses. Could we speak of 'terroir'?"],"pmcid":["PMC9826947"],"pubmed_authors":["De Flaviis R","Grilli S","Santarelli V","Sacchetti G","Mutarutwa D"],"additional_accession":[]},"is_claimable":false,"name":"A unifying approach to wheat beer flavour by chemometric analyses. Could we speak of 'terroir'?","description":"Raw materials are recognized to affect the sensory profile of 'Blanche' craft beers and their 'terroir'. Two common wheat (<i>Triticum aestivum,</i> L.) were harvested in three experimental fields with different pedo-climatic conditions and altitudes, and then used for beer production. The taste and flavour of wheat beers were analysed by sensory (panel and consumer test) and SPME GC-MS analyses. Panel dataset was processed by multivariate statistical analyses: a principal component analysis (PCA) revealed that formulation was the main source of variation of sensory profile in wheat beers and a generalized Procrustes analysis (GPA) showed how wheat origin affected the sensory profiles of wheat craft beers based on the consensus among panelists. Moreover, a partial least-squares discriminan","dates":{"release":"2023-01-01T00:00:00Z","publication":"2023","modification":"2025-04-04T07:22:53.504Z","creation":"2025-04-04T07:22:53.504Z"},"accession":"S-EPMC9826947","cross_references":{"pubmed":["36632432"],"doi":["10.1016/j.crfs.2022.100429"]}}