Overview of Analytical Techniques Associated with Pattern Recognition Methods in Sugarcane Spirits Samples

Using a biphasic system and digital imaging analysis with chemometric tools for simultaneous determination of Cu2+ and furfural in cachaça

“…7 Cachaça is a typical distilled beverage produced in Brazil; trailing just a few points behind beer, cachaça has become the second most widely consumed alcoholic beverage in the country, and is the third most widely consumed beverage worldwide. 8 Recently, numerous studies have pointed out the inconsistencies relative to the composition of cachaça samples, where they showed that the contents of the samples are not in line with the standard contents established by the Brazilian legislation 9 for the following compounds: furfural, 10,11 Cu 2+ (ref. 2, 12–14), methanol, 11,15 reducing sugars, 16 ethyl carbamate, 11,14 acrolein, 17,18 and so forth.…”

Co‐detection of Copper and Lead in Artisanal Sugarcane Spirit Using Caffeic Acid‐modified Graphite Electrodes

“…The manufacturing process involves a series of steps beginning with the choice of the type of sugarcane, harvesting the cane, grinding, preparing the must, fermentation, and finally, the distillation process [2]. In Brazil, it is the most consumed distilled beverage, third in the world [3]. In Brazil, the annual production is around 1.5 billion liters of sugarcane spirit, but less than 1 % of this production is exported [4].…”

“…This sector has been gaining technological improvements, but some primary problems persist, such as the presence of heavy metals in the product. The distillation and production of artisanal sugarcane spirit in copper stills can lead to contamination by copper and lead [3,6].…”

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

“…), jequitibá ( Cariniana estrellensis ), and umburana ( Amburana cearensis ) – are used for barrel manufacture 4 . Each wood provides the beverage with sensorial characteristics (color, odor, taste) that depend on the reactions in the aging process 5‐8 …”

“…4 Each wood provides the beverage with sensorial characteristics (color, odor, taste) that depend on the reactions in the aging process. [5][6][7][8] The complexity of cachaça obtained after the aging process in different woods makes it an attractive field of study. [9][10][11][12][13] A brief description of works that present the separation of aged cachaças by the wood used in the maturation process using different analytical and chemometric methods is shown in Table 1.…”