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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/67455
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dc.creatorAmanda Lemes Silveirapt_BR
dc.creatorPaulo Jorge Sanches Barbeirapt_BR
dc.date.accessioned2024-04-19T14:03:54Z-
dc.date.available2024-04-19T14:03:54Z-
dc.date.issued2022-
dc.citation.volume102pt_BR
dc.citation.issue11pt_BR
dc.citation.spage4918pt_BR
dc.citation.epage4926pt_BR
dc.identifier.doihttps://doi.org/10.1002/jsfa.11857pt_BR
dc.identifier.issn1097-0010pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/67455-
dc.description.resumoCachaça is the distilled beverage typical of Brazil and can be subjected to the aging process in wooden barrels. In addition to oak barrels, cachaça is also aged in barrels of different Brazilian native woods, resulting in a wide variety of its sensory characteristics. In this work, 172 cachaças aged in bálsamo, jequitibá, oak, and umburana barrels were analyzed by synchronous fluorescence spectroscopy and by the classification methods of principal component analysis and partial least squares discriminant analysis. Spectra were preprocessed by the first derivative by Savitzky–Golay smoothing, using a filter width and polynomial order determined through face-centered central composite designs. Multivariate analysis was realized using the spectra recorded at different wavelength differences, and models were compared by the classification errors in the test sets.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.ispartofJournal of the Science of Food and Agriculturept_BR
dc.rightsAcesso Restritopt_BR
dc.subjectAging processpt_BR
dc.subjectDistilled beveragespt_BR
dc.subjectPCApt_BR
dc.subjectPLS-DApt_BR
dc.subjectSpectrofluorimetrypt_BR
dc.subjectWoodpt_BR
dc.subject.otherEnvelhecimentopt_BR
dc.subject.otherBebidas destiladaspt_BR
dc.subject.otherMétodo estatisticopt_BR
dc.subject.otherFluorimetriapt_BR
dc.subject.otherMadeirapt_BR
dc.subject.otherCachaçapt_BR
dc.subject.otherEspectroscopia de fluorescênciapt_BR
dc.subject.otherAnálise discriminantept_BR
dc.subject.otherMínimos quadradospt_BR
dc.titleA fast and low-cost approach for the discrimination of commercial aged cachaças using synchronous fluorescence spectroscopy and multivariate classificationpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://onlinelibrary.wiley.com/doi/10.1002/jsfa.11857pt_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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