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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/67390
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dc.creatorCristina Donizeti Bernardespt_BR
dc.creatorPaulo Jorge Sanches Barbeirapt_BR
dc.date.accessioned2024-04-18T14:05:36Z-
dc.date.available2024-04-18T14:05:36Z-
dc.date.issued2016-
dc.citation.volume9pt_BR
dc.citation.spage1053pt_BR
dc.citation.epage1059pt_BR
dc.identifier.doihttps://doi.org/10.1007/s12161-015-0284-6pt_BR
dc.identifier.issn1936-976Xpt_BR
dc.identifier.urihttp://hdl.handle.net/1843/67390-
dc.description.resumoCachaça, 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.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICX - DEPARTAMENTO DE QUÍMICApt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Analytical Methodspt_BR
dc.rightsAcesso Restritopt_BR
dc.subjectSugar cane spiritpt_BR
dc.subjectMolecular fluorescencept_BR
dc.subjectData fusionpt_BR
dc.subjectPLS-DApt_BR
dc.subjectNPLS-DApt_BR
dc.subject.otherCana-de-açúcarpt_BR
dc.subject.otherFluorescênciapt_BR
dc.subject.otherAnálise discriminantept_BR
dc.subject.otherQuimiometriapt_BR
dc.subject.otherCachaçapt_BR
dc.titleDifferent chemometric methods for the discrimination of commercial aged cachaçaspt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://link.springer.com/article/10.1007/s12161-015-0284-6pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-0770-8680pt_BR
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