[{"issue":"11","title":"Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses ","doi":"10.3390/s24113520","citation":{"din1505-2-1":"<span style=\"font-variant:small-caps;\">Kruse, Julia</span> ; <span style=\"font-variant:small-caps;\">Wörner, Julius</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span> ; <span style=\"font-variant:small-caps;\">Dörksen, Helene</span> ; <span style=\"font-variant:small-caps;\">Pein-Hackelbusch, Miriam</span>: Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . In: <i>Sensors</i> Bd. 24, MDPI (2024), Nr. 11","havard":"J. Kruse, J. Wörner, J. Schneider, H. Dörksen, M. Pein-Hackelbusch, Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses , Sensors. 24 (2024).","van":"Kruse J, Wörner J, Schneider J, Dörksen H, Pein-Hackelbusch M. Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . Sensors. 2024;24(11).","chicago-de":"Kruse, Julia, Julius Wörner, Jan Schneider, Helene Dörksen und Miriam Pein-Hackelbusch. 2024. Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . <i>Sensors</i> 24, Nr. 11. doi:<a href=\"https://doi.org/10.3390/s24113520\">10.3390/s24113520</a>, .","chicago":"Kruse, Julia, Julius Wörner, Jan Schneider, Helene Dörksen, and Miriam Pein-Hackelbusch. “Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses .” <i>Sensors</i> 24, no. 11 (2024). <a href=\"https://doi.org/10.3390/s24113520\">https://doi.org/10.3390/s24113520</a>.","bjps":"<b>Kruse J <i>et al.</i></b> (2024) Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . <i>Sensors</i> <b>24</b>.","mla":"Kruse, Julia, et al. “Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses .” <i>Sensors</i>, vol. 24, no. 11, 3520, 2024, <a href=\"https://doi.org/10.3390/s24113520\">https://doi.org/10.3390/s24113520</a>.","ufg":"<b>Kruse, Julia u. a.</b>: Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses , in: <i>Sensors</i> 24 (2024), H. 11.","short":"J. Kruse, J. Wörner, J. Schneider, H. Dörksen, M. Pein-Hackelbusch, Sensors 24 (2024).","ama":"Kruse J, Wörner J, Schneider J, Dörksen H, Pein-Hackelbusch M. Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . <i>Sensors</i>. 2024;24(11). doi:<a href=\"https://doi.org/10.3390/s24113520\">10.3390/s24113520</a>","ieee":"J. Kruse, J. Wörner, J. Schneider, H. Dörksen, and M. Pein-Hackelbusch, “Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses ,” <i>Sensors</i>, vol. 24, no. 11, Art. no. 3520, 2024, doi: <a href=\"https://doi.org/10.3390/s24113520\">10.3390/s24113520</a>.","apa":"Kruse, J., Wörner, J., Schneider, J., Dörksen, H., &#38; Pein-Hackelbusch, M. (2024). Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . <i>Sensors</i>, <i>24</i>(11), Article 3520. <a href=\"https://doi.org/10.3390/s24113520\">https://doi.org/10.3390/s24113520</a>"},"external_id":{"isi":["001245424000001"],"pmid":["38894312"]},"status":"public","isi":"1","intvolume":"        24","department":[{"_id":"DEP4028"}],"article_type":"original","user_id":"83781","_id":"11495","type":"scientific_journal_article","article_number":"3520","author":[{"first_name":"Julia","id":"82298","full_name":"Kruse, Julia","last_name":"Kruse"},{"full_name":"Wörner, Julius","id":"79011","first_name":"Julius","last_name":"Wörner"},{"last_name":"Schneider","first_name":"Jan","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"},{"last_name":"Dörksen","first_name":"Helene","id":"46416","full_name":"Dörksen, Helene"},{"last_name":"Pein-Hackelbusch","id":"64952","orcid":"0000-0002-7920-0595","full_name":"Pein-Hackelbusch, Miriam","first_name":"Miriam"}],"date_created":"2024-06-03T07:43:48Z","keyword":["multidimensional sensor arrays","MOS sensors","beer fermentation","process control","gas analysis","metal oxide semiconductors","intentional data analysis","chemometrics","PLSR","PCA","first-order calibration"],"publication_status":"published","volume":24,"pmid":"1","year":"2024","quality_controlled":"1","main_file_link":[{"url":"https://www.mdpi.com/1424-8220/24/11/3520","open_access":"1"}],"language":[{"iso":"eng"}],"publisher":"MDPI","date_updated":"2025-06-25T13:00:14Z","publication":"Sensors","oa":"1","publication_identifier":{"issn":["1424-8220 "]},"abstract":[{"lang":"eng","text":"To evaluate the suitability of an analytical instrument, essential figures of merit such as the limit of detection (LOD) and the limit of quantification (LOQ) can be employed. However, as the definitions k nown in the literature are mostly applicable to one signal per sample, estimating the LOD for substances with instruments yielding multidimensional results like electronic noses (eNoses) is still challenging. In this paper, we will compare and present different approaches to estimate the LOD for eNoses by employing commonly used multivariate data analysis and regression techniques, including principal component analysis (PCA), principal component regression (PCR), as well as partial least squares regression (PLSR). These methods could subsequently be used to assess the suitability of eNoses to help control and steer processes where volatiles are key process parameters. As a use case, we determined the LODs for key compounds involved in beer maturation, namely acetaldehyde, diacetyl, dimethyl sulfide, ethyl acetate, isobutanol, and 2-phenylethanol, and discussed the suitability of our eNose for that dertermination process. The results of the methods performed demonstrated differences of up to a factor of eight. For diacetyl, the LOD and the LOQ were sufficiently low to suggest potential for monitoring via eNose. "}]},{"article_type":"original","user_id":"83780","language":[{"iso":"eng"}],"intvolume":"       164","department":[{"_id":"DEP4023"},{"_id":"DEP1308"},{"_id":"DEP4018"}],"year":"2020","status":"public","quality_controlled":"1","citation":{"havard":"P. Wefing, F. Conradi, M. Trilling-Haasler, P. Neubauer, J. Schneider, Approach for modelling the extract formation in continuous conducted “beta-amylase rest” as part of the production of beer mash with targeted sugar content, Biochemical Engineering Journal . 164 (2020).","van":"Wefing P, Conradi F, Trilling-Haasler M, Neubauer P, Schneider J. Approach for modelling the extract formation in continuous conducted “beta-amylase rest” as part of the production of beer mash with targeted sugar content. Biochemical Engineering Journal . 2020;164.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Wefing, Patrick</span> ; <span style=\"font-variant:small-caps;\">Conradi, Florian</span> ; <span style=\"font-variant:small-caps;\">Trilling-Haasler, Marc</span> ; <span style=\"font-variant:small-caps;\">Neubauer, Peter</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Approach for modelling the extract formation in continuous conducted „beta-amylase rest“ as part of the production of beer mash with targeted sugar content. In: <i>Biochemical Engineering Journal </i> Bd. 164 (2020)","bjps":"<b>Wefing P <i>et al.</i></b> (2020) Approach for Modelling the Extract Formation in Continuous Conducted ‘Beta-Amylase Rest’ as Part of the Production of Beer Mash with Targeted Sugar Content. <i>Biochemical Engineering Journal </i> <b>164</b>.","chicago-de":"Wefing, Patrick, Florian Conradi, Marc Trilling-Haasler, Peter Neubauer und Jan Schneider. 2020. Approach for modelling the extract formation in continuous conducted „beta-amylase rest“ as part of the production of beer mash with targeted sugar content. <i>Biochemical Engineering Journal </i> 164. doi:<a href=\"https://doi.org/10.1016/j.bej.2020.107765\">10.1016/j.bej.2020.107765</a>, .","chicago":"Wefing, Patrick, Florian Conradi, Marc Trilling-Haasler, Peter Neubauer, and Jan Schneider. “Approach for Modelling the Extract Formation in Continuous Conducted ‘Beta-Amylase Rest’ as Part of the Production of Beer Mash with Targeted Sugar Content.” <i>Biochemical Engineering Journal </i> 164 (2020). <a href=\"https://doi.org/10.1016/j.bej.2020.107765\">https://doi.org/10.1016/j.bej.2020.107765</a>.","short":"P. Wefing, F. Conradi, M. Trilling-Haasler, P. Neubauer, J. Schneider, Biochemical Engineering Journal  164 (2020).","ufg":"<b>Wefing, Patrick u. a.</b>: Approach for modelling the extract formation in continuous conducted „beta-amylase rest“ as part of the production of beer mash with targeted sugar content, in: <i>Biochemical Engineering Journal </i> 164 (2020).","mla":"Wefing, Patrick, et al. “Approach for Modelling the Extract Formation in Continuous Conducted ‘Beta-Amylase Rest’ as Part of the Production of Beer Mash with Targeted Sugar Content.” <i>Biochemical Engineering Journal </i>, vol. 164, 107765, 2020, <a href=\"https://doi.org/10.1016/j.bej.2020.107765\">https://doi.org/10.1016/j.bej.2020.107765</a>.","ieee":"P. Wefing, F. Conradi, M. Trilling-Haasler, P. Neubauer, and J. Schneider, “Approach for modelling the extract formation in continuous conducted ‘beta-amylase rest’ as part of the production of beer mash with targeted sugar content,” <i>Biochemical Engineering Journal </i>, vol. 164, Art. no. 107765, 2020, doi: <a href=\"https://doi.org/10.1016/j.bej.2020.107765\">10.1016/j.bej.2020.107765</a>.","apa":"Wefing, P., Conradi, F., Trilling-Haasler, M., Neubauer, P., &#38; Schneider, J. (2020). Approach for modelling the extract formation in continuous conducted “beta-amylase rest” as part of the production of beer mash with targeted sugar content. <i>Biochemical Engineering Journal </i>, <i>164</i>, Article 107765. <a href=\"https://doi.org/10.1016/j.bej.2020.107765\">https://doi.org/10.1016/j.bej.2020.107765</a>","ama":"Wefing P, Conradi F, Trilling-Haasler M, Neubauer P, Schneider J. Approach for modelling the extract formation in continuous conducted “beta-amylase rest” as part of the production of beer mash with targeted sugar content. <i>Biochemical Engineering Journal </i>. 2020;164. doi:<a href=\"https://doi.org/10.1016/j.bej.2020.107765\">10.1016/j.bej.2020.107765</a>"},"doi":"10.1016/j.bej.2020.107765","volume":164,"keyword":["Continuous mashing","Residence time distribution","Beer","Enzyme bioreactor","Maltose rest"],"publication_status":"published","title":"Approach for modelling the extract formation in continuous conducted \"beta-amylase rest\" as part of the production of beer mash with targeted sugar content","date_created":"2021-04-08T05:59:08Z","author":[{"last_name":"Wefing","id":"68976","full_name":"Wefing, Patrick","first_name":"Patrick"},{"id":"68967","full_name":"Conradi, Florian","first_name":"Florian","last_name":"Conradi"},{"first_name":"Marc","full_name":"Trilling-Haasler, Marc","orcid":"0000-0002-3685-6383","id":"81622","last_name":"Trilling-Haasler"},{"first_name":"Peter","full_name":"Neubauer, Peter","last_name":"Neubauer"},{"last_name":"Schneider","first_name":"Jan","id":"13209","orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan"}],"article_number":"107765","abstract":[{"lang":"eng","text":"Continuous mashing provides advantages compared to conventional batch-wise mashing in terms of space time yield. The majority of fermentable sugars are generated during the so-called “β-amylase rest” (62–64 ◦C). These low molecular sugars are fermented later in the brewing process by yeasts and therefore determine the beer attenuation degree. Biological malt variations complicate the application of a continuous system in industrial scale particularly concerning targeted quality parameters. The aim is the prediction of sugar formation from process parameters for a real time control system. Therefore, a semi-empirical model for sugar formation in a continuous stirred tank reactor (CSTR) system was developed under incorporation of the residence time distri- bution (RTD). The here presented model, which focuses on the “β-amylase rest”, is able to predict fermentable sugar concentrations in the continuous “β-amylase rest” with sufficient accuracy, in contrast to models that only use the flow rate and the reactor volume to determine the reaction time. However, the precision and trueness depend on the quality of the empirical data acquired previously in laboratory experiments for the selected temperature and raw material quality."}],"date_updated":"2024-07-03T07:08:55Z","publication":"Biochemical Engineering Journal ","_id":"5419","type":"journal_article"}]