Differentiation of rum and Brazilian artisan cachaça via electrospray ionization mass spectrometry fingerprinting

Journal of Mass Spectrometry

Volumn 42, Issue 10, 2007, Pages 1294-1299

  De Souza, Patterson P ^a   Augusti, Daniella V ^b   Catharino, Rodrigo R ^c   Siebald, Helmuth G L ^a   Eberlin, Marcos N ^c   Augusti, Rodinei ^a  

^a FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

^b LANAGRO/MG   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Cacha a and rum; Electrospray ionization mass spectrometry fingerprinting; Hierarchical cluster analysis; Principal component analysis

Indexed keywords

CLUSTER ANALYSIS; ELECTROSPRAY IONIZATION; HIERARCHICAL SYSTEMS; MASS SPECTROMETRY; PLANTS (BOTANY); PRINCIPAL COMPONENT ANALYSIS;

DIAGNOSTIC IONS; HIERARCHICAL CLUSTER ANALYSIS; SUGARCANE DISTILLATES;

WINE;

ALCOHOLIC BEVERAGE; BRAZIL; CHEMOMETRIC ANALYSIS; CONFERENCE PAPER; CUBA; DOMINICAN REPUBLIC; ELECTROSPRAY MASS SPECTROMETRY; FRANCE; JAMAICA; MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS; PRIORITY JOURNAL; RUM;

AMBURANA; AMBURANA CEARENSIS; CARINIANA ESTRELLENSIS;

EID: 35648930368     PISSN: 10765174     EISSN: 10969888     Source Type: Journal    
DOI: 10.1002/jms.1197     Document Type: Conference Paper

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