Chemical Typification of the Sugarcane Spirits Produced in Sao Paulo State

被引：3
作者：
Serafim, F. A. T. [1 ]
Reche, R. V. [2 ]
Franco, D. W. [1 ]
机构：
[1] Univ Sao Paulo, Dept Quim & Fis Mol, IQSC, BR-13560970 Sao Carlos, SP, Brazil
[2] Labfor Precisao Anal, BR-13098322 Campinas, SP, Brazil
来源：
JOURNAL OF FOOD SCIENCE | 2015年 / 80卷 / 10期
基金：
巴西圣保罗研究基金会;
关键词：
chemical analysis; chemometrics; geographical origin; Sao Paulo State; sugarcane spirits; MASS-SPECTROMETRY; GEOGRAPHICAL ORIGIN; PATTERN-RECOGNITION; GAS-CHROMATOGRAPHY; CANE SPIRITS; PROFILE; WINES; CACHACAS; COFFEES; RATIOS;
D O I：
10.1111/1750-3841.13013
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
To typify Sao Paulo State sugarcane spirits, 37 chemical compounds were analyzed in 81 Brazilian sugarcane spirits (cachac, a), which were produced in different cities from Sao Paulo State. Among these samples, 56 were distilled in copper alembics, and the other 25 were distilled in steel columns. Hierarchical cluster analysis and principal component analysis were performed with both chemical data sets. The chemical profiles of the cachac, as distilled in the column apparatus formed 4 specific clusters, which correspond to 4 distinct geographic regions of Sao Paulo State. For the cachac, as that were distilled in copper alembics, 2 cachac, a clusters were formed; however, no correlation between their respective chemical similarities and geographical origins was observed.
引用
收藏
页码：S2200 / S2207
页数：8
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