Determination of the concentration of total phenolic compounds in aged cachaça using two-dimensional fluorescence and mid-infrared spectroscopy

Carvalho, Dermeval de; Ranzan, Lucas; Trierweiler, Jorge O.; Trierweiler, Jorge Otávio

doi:10.1016/j.foodchem.2020.127142

Cited by 21 publications

(11 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, there is a decrease in the concentration of compounds with high boiling temperatures during distillation. Despite this fact, cachaças stored in wooden barrels tend to have a higher glycerol concentration than those beverages that have not gone through this stage because during storage glycerol may be incorporated into the beverage as a result of the extraction of this compound from the inner surface of the barrel (Bortoletto et al., 2016; Carvalho et al., 2020; Tábua et al., 2020). As can be seen in Table 1, a similar behavior was observed in the samples analyzed in the present study, where on average the samples stored in wooden barrels had higher glycerol contents (2.45 mg L −1 ) than the samples stored in stainless steel tanks (0.70 mg L −1 ), with the exception of the sweetened beverages, ICA25 and ICA26, which contained the highest concentrations of glycerol (mean, 37.29 mg L −1 ).…”

Section: Resultsmentioning

confidence: 99%

“…They are associated with the process of storing cachaça in wooden barrels. During the storage period, phenolic compounds can be incorporated into the beverage through mechanisms of lignin degradation or direct extraction of these compounds previously formed in the wood, which explains their higher concentration in beverages that have undergone the aging process (Barbosa, Santiago, et al., 2022; Carvalho et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças

Alvarenga

Machado

Barbosa

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

Acrolein is a toxic aldehyde that can be present in various beverages, such as cachaça and other distilled spirits from sugarcane. The objective of this work was to detect and quantify acrolein in samples of cachaça produced by different processes in all regions of Brazil and to evaluate the possible routes of formation of this contaminant from the correlation with other secondary compounds present in the beverage using principal component analysis. Approximately 27.0% of the samples analyzed were outside the limit established by Brazilian legislation for this contaminant, with an average acrolein concentration of 14.01 mg 100 mL −1 anhydrous alcohol (aa). In the other samples, the average concentration was 0.97 mg 100 mL −1 aa. After selecting the variables that most closely correlated with the presence of acrolein in beverages, a positive correlation was found with the presence of butan-2-ol, propan-1-ol and volatile acids, and a slight correlation with the presence of phenolic compounds. Therefore, the presence of acrolein in cachaça can be associated with contamination of the fermentation must by bacteria of the genus Lactobacillus, as a result of the chemical degradation and enzymatic conversion of the glycerol produced during fermentation.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças

Alvarenga

Machado

Barbosa

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…10,11,13 Carvalho et al developed a successful model using fluorescence spectroscopy combined with chemometric techniques for direct quantification of total phenolic compounds in cachaça aged in umburana barrels, observing that pure cachaça presented higher fluorescence intensity than aged cachaça and the disappearance of some fluorescence bands after the aging process. 41 During the aging process, the sensorial characteristics of cachaça are modified due to the formation of several compounds, among which are some fluorophore compounds. These compounds can be responsible for the color, taste, or odor of this beverage.…”

Section: Discussionmentioning

confidence: 99%

“…Carvalho et al . developed a successful model using fluorescence spectroscopy combined with chemometric techniques for direct quantification of total phenolic compounds in cachaça aged in umburana barrels, observing that pure cachaça presented higher fluorescence intensity than aged cachaça and the disappearance of some fluorescence bands after the aging process 41 …”

Section: Discussionmentioning

confidence: 99%

A fast and low‐cost approach for the discrimination of commercial aged cachaças using synchronous fluorescence spectroscopy and multivariate classification

Silveira

Barbeira

2022

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND: Cachaça 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. RESULTS:The principal component analysis applied to the synchronous fluorescence spectra presented a tendency of separation by the wood used in the aging process, and the partial least squares discriminant analysis model constructed using the fluorescence spectra recorded at a wavelength difference of 30 nm provided better performance parameters (efficiency 91-97%, sensitivity 81-100%, and specificity 91-100%).CONCLUSION: Synchronous fluorescence spectroscopy offers a promising approach for the classification of cachaças aged in bálsamo, oak, jequitibá, and umburana barrels, and the discriminant model can be used for routine analysis as a screening method.

show abstract

“…[12][13][14] Compared with the traditional 2D fluorescence spectroscopy, the 3D fluorescence spectroscopy provides more comprehensive information and has strong recognition ability, which is suitable for the detection of multi-component fluorescent substances. [15][16][17][18] Traditional pattern recognition methods have poor detection accuracy and low speed. In the recent years, several scholars have extracted the characteristic parameters of fluorescence spectrum and applied statistical indicators such as origin moment and kurtosis coefficient for the spectral analysis, [19][20][21] which can only reflect the overall characteristics of 3D fluorescence spectrum.…”

Section: Introductionmentioning

confidence: 99%

Determination of oil pollutants by three-dimensional fluorescence spectroscopy combined with improved pattern recognition algorithm

Cheng

Zhu

Cui

et al. 2022

Measurement and Control

View full text Add to dashboard Cite

Petroleum refineries are one of the main sources of hazardous air pollutants, so the accurate determination of petroleum pollutants is of great significance to maintain ecological balance. In this study, three-dimensional (3D) fluorescence spectroscopy combined with pattern recognition algorithm is adopted to distinguish the composition and content of oil pollutants efficiently and accurately. Three hundred samples of kerosene, diesel, and gasoline mixed solutions with different concentrations are prepared. The principal component analysis is used to extract the optimal feature variables, and the correlation coefficient method is used to obtain eight groups of principal component features in the spectra. The dimension is selected as 8, and the principal component score is calculated, which is used as the input data of the extension neural network. Next, the pattern recognition method is improved, and the designed neural network has functions of both resolution and measurement. The results of neural network pattern recognition are used as the input of the concentration network. The first 270 samples are used as the training samples to train the network model, and the remaining 30 samples are used as test samples, which are applied to the input layer of the trained neural network. The relative fluorescence intensity, relative slope, and comprehensive background parameters are used as the input parameters, and the extension neural network is used for pattern recognition and evaluation of oil pollutants. The experimental results show that the average recognition rate of the improved pattern recognition algorithm for oil pollutants is 98.43%, and the average recovery rate of concentration is 98.67%. Further, the average time for pattern recognition is 1.53 s, while the parallel factor analysis algorithm takes 2.89 s. This suggests that the improved extension neural network is an effective and reliable pattern recognition method for the identification of mixed oil pollutants.

show abstract

Determination of the concentration of total phenolic compounds in aged cachaça using two-dimensional fluorescence and mid-infrared spectroscopy

Cited by 21 publications

References 33 publications

Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças

Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças

A fast and low‐cost approach for the discrimination of commercial aged cachaças using synchronous fluorescence spectroscopy and multivariate classification

Determination of oil pollutants by three-dimensional fluorescence spectroscopy combined with improved pattern recognition algorithm

Contact Info

Product

Resources

About