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Quality control of beverages using XRS allied to chemometrics: determination of fixed acidity, alcohol and sucrose contents in Brazilian cachaça and cashew juice
Author(s) -
Levatti Alexandre Thais,
Goraieb Karen,
Bueno Maria Izabel M. S.
Publication year - 2010
Publication title -
x‐ray spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.447
H-Index - 45
eISSN - 1097-4539
pISSN - 0049-8246
DOI - 10.1002/xrs.1262
Subject(s) - chemometrics , food science , sucrose , chemistry , principal component analysis , alcohol content , partial least squares regression , multivariate statistics , fruit juice , mathematics , chromatography , statistics , fermentation
The present work proposes a new method to evaluate parameters of quality control for beverages using X‐ray spectrometry (XRS) allied to the chemometric tools such as principal component analysis (PCA) and partial least square regression for one variable (PLS 1). The chosen beverages were cachaça and cashew juice owing to their economic importance in Brazil. The first study, which was carried out with craft cachaça samples acquired in Amparo (São Paulo State), established a relationship between color and sucrose content of the product and also calibrated their fixed acidities and alcoholic contents. The second study constructed multivariate models for sucrose content in commercial cachaça and cashew juice and also determined the predictive power of the method. The maximum relative errors for the predicted values of 2.9 and 2.3% for cachaça and cashew juice, respectively, demonstrate that the methods are quite promising for the quality control of these beverages. Copyright © 2010 John Wiley & Sons, Ltd.