Cardoso D. R., Andrade-Sobrinho L. G., Leite-Neto A. F., Reche R. V., Isique W. D., Ferreira M. M. C., Lima-Neto B. S., Franco D. W., “Comparison between Cachaça and Rum using Pattern Recognition Methods”, J. Agric. Food Chem., 52(11), 3429-3433 (Jun 2004).
[Article in section: Composition of Foods/Feeds]
 

Abstract.
The differentiation between cachaça and rum using analytical data referred to alcohols (methanol, propanol, isobutanol, and isopentanol), acetaldehyde, ethyl acetate, organic acids (octanoic acid, decanoic acid, and dodecanoic acid), metals (Al, Ca, Co, Cu, Cr, Fe, Mg, Mn, Ni, Na, and Zn), and polyphenols (protocatechuic acid, sinapaldehyde, syringaldehyde, ellagic acid, syringic acid, gallic acid, (-)-epicatechin, vanillic acid, vanillin, p-coumaric acid, coniferaldehyde, coniferyl alcohol, kaempferol, and quercetin) is described. The organic and metal analyte contents were determined in 18 cachaça and 21 rum samples using chromatographic methods (GC-MS, GC-FID, and HPLC-UV-vis) and inductively coupled plasma atomic emission spectrometry, respectively. The analytical data of the above compounds, when treated by principal component analysis, hierarchical cluster analysis, discriminant analysis, and K-nearest neighbor analysis, provide a very good discrimination between the two classes of beverages.

Keywords.
Cachaça; Rum; Mean Volatiles; Metals; Principal Component Analysis; KNN; PLS-DA.

Keywords Plus.