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Different Chemometric Methods for the Discrimination of Commercial Aged Cachaças

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Abstract

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.

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Acknowledgments

The authors thank CAPES and CNPq for fellowships.

Conflict of Interest

Cristina D. Bernardes declares that she has no conflict of interest. Dr. Paulo J. S. Barbeira declares that he has no conflict of interest. This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Departamento de Química, ICEx, Universidade Federal de Minas Gerais, Av. Antônio Carlos 6627, 31270-901, Pampulha Belo Horizonte, MG, Brazil

    Cristina D. Bernardes & Paulo J. S. Barbeira

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  1. Cristina D. Bernardes
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  2. Paulo J. S. Barbeira
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Correspondence to Paulo J. S. Barbeira.

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Bernardes, C.D., Barbeira, P.J.S. Different Chemometric Methods for the Discrimination of Commercial Aged Cachaças. Food Anal. Methods 9, 1053–1059 (2016). https://doi.org/10.1007/s12161-015-0284-6

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  • DOI: https://doi.org/10.1007/s12161-015-0284-6

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