Multivariate statistical methods applied to the differentiation of rum brands

Herranz, Alberto Herranz; Serna, Pilar de la; Barro, Carmen; Martín-Álvarez, Pedro J.

doi:10.1002/jsfa.2740510412

Cited by 20 publications

(15 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Herranz, et al [80] analysed the concentrations of selected free fatty acids (octanoic and decanoic acids) as well as other major congeners (ethyl hexanoate, ethyl octanoate, ethyl decanoate and ethyl dodecanoate) in 57 samples of bottled rum from Spain. Octanoic and decanoic acids were found in concentrations between 0.5-14 mg L −1 , while the high molecular weight esters were found at concentrations between 0.1-4.6 mg L −1 .…”

Section: Other Constituentsmentioning

confidence: 99%

Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review

Mangwanda¹,

Johnson

Mani

et al. 2021

Fermentation

View full text Add to dashboard Cite

The rum industry is currently worth USD 16 billion, with production concentrated in tropical countries of the Caribbean and Asia-Pacific regions. The primary feedstock for rum production is sugar cane molasses, a by-product of sugar refineries. The main variables known to affect rum quality include the composition of the molasses, the length of fermentation, and the type of barrels and length of time used for aging the rum. The goal of this review is to provide an overview of the impact of these variables on rum quality, and to highlight current challenges and opportunities in the production of rum from molasses. In order to achieve this, we review the relevant contemporary scientific literature on these topics. The major contemporary challenges in the rum production industry include minimising the effects of variability in feedstock quality, ensuring the fermentation process runs to completion, preventing microbial contamination, and the selection and maintenance of yeast strains providing optimum ethanol production. Stringent quality management practices are required to ensure consistency in the quality and organoleptic properties of the rum from batch to batch. Further research is required to fully understand the influences of many of these variables on the final quality of the rum produced.

show abstract

Section: Other Constituentsmentioning

confidence: 99%

Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review

Mangwanda¹,

Johnson

Mani

et al. 2021

Fermentation

View full text Add to dashboard Cite

show abstract

“…First studies on volatiles of rum were done by Maarse et al, who identified over 100 volatile compounds, and Nykänen et al, who analyzed in particular volatile fatty acids. In recent years, many groups identified rum volatiles, − but the contribution of single volatile compounds to the overall aroma was not proven. De Souza et al compared the aroma of cachaça, a Brazilian spirit made from sugar cane, with the aroma of rum by means of gas chromatography–olfactometry (GC-O) and postulated several compounds to be the most potent odorants, for example, eugenol, ethyl phenylacetate, ethyl butanoate, and vanillin.…”

Section: Introductionmentioning

confidence: 99%

Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach

Franitza

Granvogl

Schieberle

2016

J. Agric. Food Chem.

View full text Add to dashboard Cite

Two rums differing in their overall aroma profile and price level (rum A, high price; rum B, low price) were analyzed by means of the Sensomics approach. Application of aroma extract dilution analysis (AEDA) on a distillate of volatiles prepared from rum A revealed 40 aroma-active compounds in the flavor dilution (FD) factor range from 8 to 2048. The identification experiments indicated cis-whiskey lactone, vanillin, decanoic acid, and 2- and 3-methylbutanol with the highest FD factors. The AEDA of a distillate prepared from rum B showed only 26 aroma-active compounds in the same FD factor range. Among them, in particular, ethyl butanoate, 1,1-diethoxyethane, ethyl (S)-2-methylbutanoate, and decanoic acid appeared with the highest FD factors. Thirty-seven compounds having at least an FD factor ≥32 in one of the two rums were quantitated using stable isotope dilution assays or enzyme kits (2 compounds). The calculation of odor activity values (OAVs; ratio of concentration to respective odor threshold) indicated ethanol, vanillin, ethyl (S)-2-methylbutanoate, and (E)-β-damascenone with the highest OAVs in rum A, whereas ethanol, 2,3-butanedione, 3-methylbutanal, and ethyl butanoate revealed the highest OAVs in rum B. Most compounds were present in similar concentrations in both rums, but significant differences were determined for vanillin, cis-whiskey lactone, and 4-allyl-2-methoxyphenol (all higher in rum A) and 3-methylbutanal, 2,3-butanedione, and ethyl butanoate (all higher in rum B). Finally, the aromas of both rums were successfully simulated by a recombinate using reference odorants in the same concentrations as they naturally occurred in the spirits.

show abstract

“…In particular techniques have had an impact on spectroscopy (Geladi, 2003). Using these resources, methods of development of food products and food analysis are generally simplified, such as control and monitoring processes (Catet et al, 1990;Robert, Bertrand, Devaux, & Grappin, 1987), food classification (Herranz, De La Serna, & Barro, 1990), detection of the adulteration of fruit pulp, honey and oils (Irudayaraj, Xu, & Tewari, 2003;Ozen, Weiss, & Mauer, 2003;Tay, Singh, Khrisnan, & Gore, 2002), sensory evaluation (Dever & Cliff, 1995;Gerbi, Zeppa, Antonelli, & Carnacini, 1997;Hough et al, 1996;Kjolstad, Isaksson, & Rosenfeld, 1990), determination of food fraud (Briandet, Kemsley, & Wilson, 1996) amongst other applications. Thus, chemometrics is effectively combined with multivariate analyses such as principal component analysis (PCA), discriminant analysis (DA) analysis and partial least squares (PLS), which provide the possibility of extracting resource spectra for investigating the spectral properties of samples (Lu, Yuan, Xu, & Qiang, 2000).…”

Section: Introductionmentioning

confidence: 99%

Rapid detection of whey in milk powder samples by spectrophotometric and multivariate calibration

Carvalho

Coimbra

et al. 2015

Food Chemistry

View full text Add to dashboard Cite

Multivariate statistical methods applied to the differentiation of rum brands

Abstract: ABSTRACT

Cited by 20 publications

References 11 publications

Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review

Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review

Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach

Rapid detection of whey in milk powder samples by spectrophotometric and multivariate calibration

Contact Info

Product

Resources

About