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http://hdl.handle.net/1843/67390| Tipo: | Artigo de Periódico |
| Título: | Different chemometric methods for the discrimination of commercial aged cachaças |
| Autor(es): | Cristina Donizeti Bernardes Paulo Jorge Sanches Barbeira |
| Resumen: | Cachaça, like other distilled beverages, often passes through an aging process and a peculiar fact is that Brazilian native woods are used for producing the barrels used for aging, in addition to oak. Cachaças can be aged in barrels of amendoim (Pterogyne nitens), balsam (Myroxylon peruiferum), jequitibá (Cariniana estrellensis), umburana (Amburana cearensis), and oak (Quercus sp.). Cachaças aged in wooden barrels have their final price for the consumer substantially increased, making them susceptible to fraud. So, methods to check the authenticity of aged cachaça are increasingly required. In this paper, 109 samples of commercial aged cachaças were used for the construction of supervised classification models—PLS-DA (partial least squares for discriminant analysis) and NPLS-DA (N-way PLS-DA)—by using UV-Vis spectrophotometry and spectrofluorimetry. The best results were obtained for the model based on low-level data fusion, providing good reliability rates for the training and test sets (ranging from 56 to 100 %) for all the analyzed classes. |
| Asunto: | Cana-de-açúcar Fluorescência Análise discriminante Quimiometria Cachaça |
| Idioma: | eng |
| País: | Brasil |
| Editor: | Universidade Federal de Minas Gerais |
| Sigla da Institución: | UFMG |
| Departamento: | ICX - DEPARTAMENTO DE QUÍMICA |
| Tipo de acceso: | Acesso Restrito |
| Identificador DOI: | https://doi.org/10.1007/s12161-015-0284-6 |
| URI: | http://hdl.handle.net/1843/67390 |
| Fecha del documento: | 2016 |
| metadata.dc.url.externa: | https://link.springer.com/article/10.1007/s12161-015-0284-6 |
| metadata.dc.relation.ispartof: | Food Analytical Methods |
| Aparece en las colecciones: | Artigo de Periódico |
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