Comparison between cachaça and rum using pattern recognition methods

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 11, 2004, Pages 3429-3433

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

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Cacha a; KNN; Mean volatiles; Metals; PLS DA; Principal component analysis; Rum

Indexed keywords

ACETALDEHYDE; ACETIC ACID ETHYL ESTER; ALCOHOL DERIVATIVE; ALUMINUM; CALCIUM; CARBOXYLIC ACID; CHROMIUM; COBALT; CONIFERYL ALCOHOL; COPPER; DECANOIC ACID; ELLAGIC ACID; EPICATECHIN; GALLIC ACID; ISOBUTANOL; ISOPENTYL ALCOHOL; KAEMPFEROL; LAURIC ACID; MANGANESE; METHANOL; OCTANOIC ACID; PARA COUMARIC ACID; PROPANOL; PROTOCATECHUIC ACID; QUERCETIN; SYRINGALDEHYDE; SYRINGIC ACID; UNCLASSIFIED DRUG; UNINDEXED DRUG; VANILLIC ACID; VANILLIN;

ARTICLE; ATOMIC EMISSION SPECTROMETRY; BEVERAGE; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS; RUM; SUGARCANE; ULTRAVIOLET SPECTROSCOPY;

ACETALDEHYDE; ACETATES; ALCOHOLIC BEVERAGES; ALCOHOLS; BRAZIL; CARBOXYLIC ACIDS; CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; METALS; OCTANOIC ACIDS; PHENOLS;

SACCHARUM HYBRID CULTIVAR;

EID: 2542473677     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf035262+     Document Type: Article

References (24)

1. Vancocelos, Y. Cachaça sem mistério. Pesquisa FAPESP 2003, 87, 74-77.
2. Decreto Federal; Brasil N 4.072, Jan 3, 2002, Art. 91
3. Boscolo, M.; Bezerra, C. W. B.; Cardoso, D. R.; Lima-Neto, B. S.; Franco, D. W. Identification and dosage by HRGC of minor alcohols and esters in Brazilian sugar-cane spirit. J. Braz. Chem. Soc. 2000, 11, 86-90.
4. Nascimento, R. F.; Cardoso, D. R.; Lima-Neto, B. S.; Franco, D. W. Determination of acids in Brazilian sugar cane spirits and other alcoholic beverages by HRGC-SPE. Chromatographia 1998, 48 (11-12), 751-758.
5. Nascimento, R. F.; Cardoso, D. R.; Keukeleire, D.; Lima-Neto, B. S.; Franco, D. W. Quantitative HPLC analysis of acids in Brazilian cachaça and various spirits using fluorescence detection of their 9-anthrylmethyl esters. J. Agric. Food Chem. 2000, 48, 6070-6073.
6. Bettin, S. M.; Isique, W. D.; Franco, D. W.; Andersen, M. L.; Knudsen, S.; Skibsted, L. H. Phenols and metals in sugar-cane spirits. Quantitative analysis and effect on radical formation and radical scavenging. Eur. Food Res. Technol. 2002, 215, 169-175.
7. Nascimento, R. F.; Bezerra, C. W.; Furuya, S. M. B.; Schultz, M. S.; Polastro, L. R.; Lima-Neto, B. S.; Franco, D. W. Metal profiles of Brazilian cachaças and other international spirits. J. Food Compos. Anal. 1999, 12, 17-25.
8. Nicol, D. A. Chapter Rum. In Fermented Beverage Production, 2nd ed.; Lea, A. G. H., Piggott, J. R., Eds.; Kluwer Academic/Plenum Plubishers: New Work, 2003; pp 263-287.
9. Fernández, P. L.; Pablos, F.; Martín, M. J.; González, A. G. Multi-element analysis of tea beverages by inductively coupled plasma atomic emission spectrometry. Food Chem. 2002, 76, 483-489.
10. Bellido-Milla, D.; Moreno-Perez, J, M.; Hernández-Artiga, M, P. Differentiation and classificafion of beers with flame atomic spectrometry and molecular absorption spectrometry and sample preparation assisted by microwaves. Spectrochim. Acta, Part B 2000, 55, 855-864.
11. Arvanitoyannis, I. S.; Katsota, M. N.; Psarra, E. P.; Soufleros, E. H.; Kallithraka, S. Application of quality control methods for assessing wine authenticity: Use of multivariate analysis (chemometrics). Trends Food Sci. Technol. 1999, 10, 321-336.
12. Pozo-Bayón, M. A.; Pueyo, E.; Martín-Álvarez, P. J. ; Polo, M. C. Polydimethylsiloxane solid-phase microextraction-gas chromatography method for the analysis of volatile compounds in wines Its application to the characterization of varietal wines. J. Chromatogr., A 2001, 922, 267-275.
13. Martin, M. J.; Pablos, F.; González, G.; Valdenebro, M. S.; León-Camacho, M.; Fatty acids profiles as discriminant parameters for coffee varieties differentiation. Talanta 2001, 54, 291-297.
14. Valera, P.; Pablos, F.; González, G.; Classification of tea samples by their chemical composition using discriminant analysis. Talanta 1996, 43, 415-419.
15. Pet'ka, J.; Mocàk, J.; Farkas, P.; Balla, B.; Kovac, M. Classification of Slovak varietal white wines by volatile compounds. J. Sci. Food Agric. 2001, 81, 1533-1539.
16. Aylott, R. I.; Clyne, A. H.; Fox, A. P.; Walker, D. A. Analytical strategies to confirm Scotch whisky authenticity. Analyst 1994, 119, 1741-1746.
17. González-Arjona, D.; González-Gallero, V.; Pablos, F.; González, A. G. Authentication and differentiation of Irish whiskeys by higher-alcohol congener analysis, Anal. Chim. Acta 1999, 381, 257-264.
18. Saxberg, B. E.; Duewer, D. L.; Booker, J. L. Pattern recognition blind assay applied to forensic separation of whiskies, Anal. Chim. Acta 1978, 103, 201-212.
19. Herranz, A.; Serna, P.; Barro, C. Multivariete statistical methods applied to the differentiation of rum brands. J. Sci. Food Agric. 1990, 51, 555-560.
20. Etiévant, P.; Schlich, P.; Cantagrel, R.; Bertrand, A.; Bouvier, J. C. Varietal and geographic classification of french red wines in terms of major acids. J. Sci. Food Agric. 1989, 46, 421-438.
21. 16O ratios of ethanol. J. Agric. Food Chem. 2002, 50, 7520-7523.
22. Beebe, K. R.; Pell, R. J.; Seasholtz, M. B. Pattern Recognition. In Chemometrics: A Practical Guide; Wiley: New York, 1998; pp 62-125.
23. Ferreira, M. M. C.; Multivariate QSAR. J. Braz. Chem. Soc. 2002, 13, 742-753.
24. Wold, S.; Josephson, M. Multivariate calibration of analytical data, In Encyclopedia of Analytical Chemistry; Wiley: Chichester, U.K., 2000; pp 9710-9736.