Different Chemometric Methods for the Discrimination of Commercial Aged Cachaças

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• 作者：Cristina D. Bernardes ; Paulo J. S. Barbeira
• 关键词：Sugar cane spirit ; Molecular fluorescence ; Data fusion ; PLS ; DA ; NPLS ; DA
• 刊名：Food Analytical Methods
• 出版年：2016
• 出版时间：April 2016
• 年：2016
• 卷：9
• 期：4
• 页码：1053-1059
• 全文大小：772 KB
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• 作者单位：Cristina D. Bernardes (1)
  Paulo J. S. Barbeira (1)
  
  1. Departamento de Química, ICEx, Universidade Federal de Minas Gerais, Av. Antônio Carlos 6627, 31270-901, Pampulha Belo Horizonte, MG, Brazil
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Microbiology
  Analytical Chemistry
  
• 出版者：Springer New York
• ISSN：1936-976X

文摘

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.