Determination of the concentration of total phenolic compounds in aged cachaça using two-dimensional fluorescence and mid-infrared spectroscopy
| Autor: | Jorge Otávio Trierweiler, Luciane Ferreira Trierweiler, Débora Gonçalves Carvalho, Lucas Ranzan |
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| Rok vydání: | 2020 |
| Předmět: |
Time Factors
Materials science Spectrophotometry Infrared Infrared Infrared spectroscopy Amburana 01 natural sciences Mid infrared spectroscopy Fluorescence Fluorescence spectroscopy Analytical Chemistry 0404 agricultural biotechnology Phenols Sample preparation Spectroscopy Chromatography biology Plant Extracts Alcoholic Beverages 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science 0104 chemical sciences Spectrometry Fluorescence Food Science |
| Zdroj: | Food Chemistry. 329:127142 |
| ISSN: | 0308-8146 |
| Popis: | In this work, we investigate alternative quantification methods based on optical spectroscopy and variable selection approach, using as a case study the aging process of cachaca. The cachaca was aged in an Amburana barrel and the samples were analyzed with a traditional analytical method for total phenolic quantification (Folin-Ciocalteu), with 2-D fluorescence and infrared spectroscopy. We applied a methodology based on Ant Colony Optimization to optimize variable selection and model fitting to predict total phenolic content. Our results demonstrated that fluorescence spectroscopy was more sensitive than IR in the quantification of total phenolic compounds for both global and local models, presenting good results (R2 superior to 0.979), significantly reducing the number of original variable (1995) for only 4 pairs of Ex/Em. Variable selection combined with spectroscopy reveals potential because this technique eliminates the need for sample preparation and allows the construction of customized sensors for application in the food industry. |
| Databáze: | OpenAIRE |
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