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Type: Artigo de periódico
Title: Comparison between cachaca and rum using pattern recognition methods
Author: Cardoso, DR
Andrade-Sobrinho, LG
Leite-Neto, AF
Reche, RV
Isique, WD
Ferreira, MMC
Lima-Neto, BS
Franco, DW
Abstract: The differentiation between cachaca 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 cachaca 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.
Subject: cachaca
mean volatiles
principal component analysis
Country: EUA
Editor: Amer Chemical Soc
Citation: Journal Of Agricultural And Food Chemistry. Amer Chemical Soc, v. 52, n. 11, n. 3429, n. 3433, 2004.
Rights: fechado
Identifier DOI: 10.1021/jf035262+
Date Issue: 2004
Appears in Collections:Unicamp - Artigos e Outros Documentos

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