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Comparison between Cachaça and Rum Using Pattern Recognition Methods

Cardoso, Daniel R ; Andrade-Sobrinho, Luiz G ; Leite-Neto, Alexandre F ; Reche, Roni V ; Isique, William D ; Ferreira, Marcia M. C ; Lima-Neto, Benedito S ; Franco, Douglas W

Journal of agricultural and food chemistry, 2004-06, Vol.52 (11), p.3429-3433 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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Título:
Comparison between Cachaça and Rum Using Pattern Recognition Methods
Autor: Cardoso, Daniel R ; Andrade-Sobrinho, Luiz G ; Leite-Neto, Alexandre F ; Reche, Roni V ; Isique, William D ; Ferreira, Marcia M. C ; Lima-Neto, Benedito S ; Franco, Douglas W
Assuntos: acetaldehyde ; Acetaldehyde - analysis ; Acetates - analysis ; Alcoholic Beverages - analysis ; alcohols ; Alcohols - analysis ; Biological and medical sciences ; Brandies, spirituous liquors ; Brazil ; Caprylates ; Carboxylic Acids - analysis ; Chromatography, Gas ; Chromatography, High Pressure Liquid ; discriminant analysis ; distilled spirits ; ethyl acetate ; Fermented food industries ; Flavonoids - analysis ; food composition ; Food industries ; Fundamental and applied biological sciences. Psychology ; Gas Chromatography-Mass Spectrometry ; metals ; Metals - analysis ; organic acids and salts ; Phenols - analysis ; Polyphenols ; principal component analysis ; rum ; volatile organic compounds
É parte de: Journal of agricultural and food chemistry, 2004-06, Vol.52 (11), p.3429-3433
Notas: istex:9FF3AC7614855591EB8BD12E57205A145B0A17B5
ark:/67375/TPS-5Z13ZC4R-Q
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Descrição: The differentiation between cachaça and rum using analytical data referred to alcohols (methanol, propanol, isobutanol, and isopentanol), acetaldehyde, ethyl acetate, organic acids (octanoic acid, decanoic acid, and dodecanoic acid), metals (Al, Ca, Co, Cu, Cr, Fe, Mg, Mn, Ni, Na, and Zn), and polyphenols (protocatechuic acid, sinapaldehyde, syringaldehyde, ellagic acid, syringic acid, gallic acid, (−)-epicatechin, vanillic acid, vanillin, p-coumaric acid, coniferaldehyde, coniferyl alcohol, kaempferol, and quercetin) is described. The organic and metal analyte contents were determined in 18 cachaça and 21 rum samples using chromatographic methods (GC-MS, GC-FID, and HPLC-UV−vis) and inductively coupled plasma atomic emission spectrometry, respectively. The analytical data of the above compounds, when treated by principal component analysis, hierarchical cluster analysis, discriminant analysis, and K-nearest neighbor analysis, provide a very good discrimination between the two classes of beverages. Keywords: Cachaça; rum; mean volatiles; metals; principal component analysis; KNN; PLS-DA
Editor: Washington, DC: American Chemical Society
Idioma: Inglês

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Comparison between Cachaça and Rum Using Pattern Recognition Methods

Cardoso, Daniel R ; Andrade-Sobrinho, Luiz G ; Leite-Neto, Alexandre F ; Reche, Roni V ; Isique, William D ; Ferreira, Marcia M. C ; Lima-Neto, Benedito S ; Franco, Douglas W

Washington, DC: American Chemical Society

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