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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/67454
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dc.creatorAmanda Lemes Silveirapt_BR
dc.creatorPaulo Jorge Sanches Barbeirapt_BR
dc.date.accessioned2024-04-19T13:44:24Z-
dc.date.available2024-04-19T13:44:24Z-
dc.date.issued2022-
dc.citation.volume270pt_BR
dc.identifier.doihttps://doi.org/10.1016/j.saa.2021.120821pt_BR
dc.identifier.issn1386-1425pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/67454-
dc.description.resumoAlthough cachaça and rum are distilled beverages obtained from the same raw material, they present differences in their chemical compositions. In this study, synchronous fluorescence spectroscopy was used combined with supervised classification models based on the partial least squares discriminant analysis to develop a rapid and low-cost model for discriminating between 50 cachaça and 40 rum samples. Partial least squares discriminant analysis models were constructed using synchronous fluorescence spectra recorded at wavelength differences of 10–100 nm. Initially, spectra were preprocessed by the first derivative with the Savitzky-Golay smoothing, and filter width and polynomial order were selected through face-centered central composite designs. For the construction and validation models, the spectra data were split into two datasets: the training and the test sets containing 60 (C, n = 33; R, n = 27) and 30 (C, n = 17; R, n = 13) samples, respectively. The best discrimination was achieved using fluorescence spectra recorded at wavelength difference 10 nm, allowing the discrimination of cachaça and rum with a classification efficiency of 98%. These results indicate that synchronous fluorescence spectroscopy offers a promising approach for the authentication of cachaças and rums.pt_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.ispartofSpectrochimica Acta Part A: Molecular and Biomolecular Spectroscopypt_BR
dc.rightsAcesso Restritopt_BR
dc.subjectChemometricspt_BR
dc.subjectDistilled beveragespt_BR
dc.subjectPCAPLS-DASpt_BR
dc.subjectSpectrofluorimetrypt_BR
dc.subjectSugarcanept_BR
dc.subjectSupervised classificationpt_BR
dc.subject.otherMétodos estatísticospt_BR
dc.subject.otherBebidas destiladaspt_BR
dc.subject.otherFluorimetriapt_BR
dc.subject.otherCana-de-açucarpt_BR
dc.subject.otherCachaçapt_BR
dc.subject.otherQuimiometriapt_BR
dc.subject.otherEspectroscopia de fluorescênciapt_BR
dc.subject.otherMinimos quadradospt_BR
dc.subject.otherAnálise discriminantept_BR
dc.titleSynchronous fluorescence spectroscopy and multivariate classification for the discrimination of cachaças and rumspt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S1386142521013986pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-4678-861Xpt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-0770-8680pt_BR
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