Distillation of fermented sugarcane juice: fractions characterized by electrospray ionization mass spectrometry and multivariate data treatment

被引:3
作者
Canuto, Marcus H. [2 ]
Rosa, Carlos A. [3 ]
de Moura, Fabiana [1 ]
Augusti, Rodinei [1 ]
Siebald, Helmuth G. L. [1 ]
机构
[1] Univ Fed Minas Gerais, Dept Quim, BR-31270901 Belo Horizonte, MG, Brazil
[2] Univ Fed Vales Jequitinhonha & Mucuri, Dept Ciencias Basicas Saude, Fac Ciencias Biol & Saude, BR-39100000 Diamantina, MG, Brazil
[3] Univ Fed Minas Gerais, Dept Microbiol, BR-31270901 Belo Horizonte, MG, Brazil
来源
JOURNAL OF MASS SPECTROMETRY | 2012年 / 47卷 / 07期
关键词
cachaca; fractional distillation; electrospray ionization mass spectrometry; multivariate data analysis; BRAZILIAN ARTISAN CACHACA; CHEMICAL-COMPOSITION; CANE SPIRIT; CASKS;
D O I
10.1002/jms.3035
中图分类号
Q5 [生物化学];
学科分类号
071010 ; 081704 ;
摘要
Direct infusion electrospray ionization mass spectrometry in the negative ion mode (ESI(-)-MS) was employed to discriminate among fractions arising from the distillation of fermented sugarcane juice during the production of cachaca, a typical Brazilian alcoholic beverage. Aliquots were collected in the course of distillation and their ESI(-)-MS shown to be almost indistinguishable by a simple visual inspection. However, when the ESI(-)-MS data were treated by the principal component analysis (PCA) and hierarchical clustering analysis (HCA) statistical methods, four major groups were clearly determined, the so-called head (two distinct clusters), heart and tail fractions. Furthermore, the recognition of diagnostic ions (and their respective intensities) enabled a more confident establishment of the cutoff position (i.e. the initial and final points of each fraction). In conclusion, ESI-MS, in conjunction with PCA or HCA approaches, proved to be a quite efficient method that allowed for a prompt characterization of each fraction derived from the distillation of brewed sugarcane. The results described herein can, therefore, be useful not only to optimize the production of cachaca but also to improve the quality of the final product. Copyright (C) 2012 John Wiley & Sons, Ltd.
引用
收藏
页码:901 / 904
页数:4
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