Classification of distilled alcoholic beverages and verification of adulteration by near infrared spectrometry

Pontes, Márcio José Coelho; Santos, Sônia Beatriz dos; Araújo, Mário César Ugulino de; Almeida, Luciano F.; Lima, Ricardo Alexandre C.; Gaião, Edvaldo N.; Souto, U.T.C.P.

doi:10.1016/j.foodres.2005.07.005

Cited by 132 publications

(72 citation statements)

References 9 publications

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“…That's why there is a need of simple and rapid methods that can be easily applied in routine laboratory analysis. With the advantages of short analysis time and high resolution, there are several examples of the use of mid-infrared (mid-IR) spectroscopy for both quantification and classification of wines and other alcoholic beverages in literature (Moreira and Santos 2004;Pontes et al 2006;Lachenmier 2007).…”

Section: Introductionmentioning

confidence: 99%

Application of Mid-infrared Spectroscopy for the Measurement of Several Quality Parameters of Alcoholic Beverages, Wine and Raki

2012

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Mid-infrared (IR) spectroscopy, which is a rapid and relatively small amount of waste producing technique, was used to predict several quality parameters of two types of alcoholic beverages, wine and raki. Mid-infrared spectra of red, rose and white wines and a traditional aniseed alcoholic beverage, raki were collected and relations were established between measured chemical parameters (pH, brix, total phenol content, anthocyanin content, titratable acidity, sugar content, electrical conductivity and some colour parameters) of these beverages and their infrared spectra using chemometric techniques. Partial least square regression provided excellent prediction of total phenol (R 2 00.97) and anthocyanin contents (R 2 00.98) of wine samples and a good prediction of pH (R 2 00.9), brix (R 2 00.92) and colour intensity (R 2 00.93) values were obtained. Brix, total phenol and sugar content of raki samples were also estimated very successfully (R 2 00.99) for raki and good prediction was obtained with pH value. Mid-IR spectroscopy in combination with chemometrics could be a promising technique for determination of several quality parameters of alcoholic beverages simultaneously and rapidly.

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Section: Introductionmentioning

confidence: 99%

Application of Mid-infrared Spectroscopy for the Measurement of Several Quality Parameters of Alcoholic Beverages, Wine and Raki

2012

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“…Представляют определенный интерес иссле-дования, связанные с применением инфракрасной спектроскопии (ИКС) для оценки качества этанола, этанолсодержащих растворов [61][62][63]. Идентифи-цировать подлинность ректификованного пищево-го спирта и продукции на его основе методом ИКС невозможно, однако он позволяет выявить наличие функциональных групп (карбонильных, карбоксиль-ных и др.…”

Section: Tableunclassified

Trends in the analytical quality control of the potable ethanol

Рудаков¹,

Nikitina²

2017

АиК

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Поступила в редакцию 19 апреля 2017 г., после доработки -07 сентября 2017 г.Дан краткий анализ нормативных документов, патентов, оригинальных статей, обзоров и мо-нографий, посвященных проблемам контроля качества и безопасности ректификованного этано-ла и дистиллятов. Выделено два принципиально различных тренда в развитии методов аналитиче-ского контроля примесей в этаноле. Это совершенствование покомпонентного контроля примесей с применением различных гибридных методов, поиск и определение компонентов-маркеров каче-ственной и фальсифицированной продукции. Другой тренд -определение интегральных показате-лей с применением оптических, спектральных или сенсорных методов. Обсуждены традиционные методы и современные разработки в качественном и количественном анализе примесей в питье-вом этаноле с применением хроматографических, оптических, спектральных и сенсорных методов химического анализа. Отмечено, что наиболее широкое применение при идентификации образцов этанола по составу и содержанию микропримесей получил метод капиллярной газожидкостной хро-матографии с пламенно-ионизационным детектированием. Эффективным методом идентификации, перспективным для внедрения в аналитическую практику контроля качества и безопасности пище-вого этанола признана капиллярная газожидкостная хроматография с тандемным масс-спектроме-трическим детектированием. Хроматографические методы позволили надежно охарактеризовать основные микропримеси этанола различного генезиса. При мониторинге технологии брагоректи-фикации, розлива и хранения, при распознавании контрафакта, бракованных партий и фальсифи-кации могут успешно применяться также газовая хроматография в сочетании с ольфактометрией, парофазный анализ, пиролитическая хроматография, высокоэффективная жидкостная хромато-графия, ионная хроматография и капиллярный электрофорез. Отмечена высокая эффективность в идентификации спирта различного происхождения в водках методом спектрально-люминесцент-ного анализа. Показана перспективность применения в контроле спиртового производства элек-тронных мультисенсорных систем, позволяющих оценивать тип и интенсивность запаха и вкуса с помощью наборов химических сенсоров.Ключевые слова: этиловый спирт из пищевого сырья, идентификация микропримесей, ор-ганолептический анализ, хроматография, оптические и спектральные методы, химическая сенсо-рика, интегральные показатели качества For citation: Analitika i kontrol'

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“…Duarte-Mermoud et al (2010) proposed a method based on Quadratic Discriminant Analysis (QDA) for wine recognition, where features were extracted from liquid chromatograms (based on a diode alignment detector) of polyphenolic compounds present in wine samples. Near-infrared spectrometry and chemometric methods for classification were applied successfully by Pontes et al (2006) to verify the adulteration of whiskey, brandy, rum, and vodka. The characterization of drinks was accomplished by chemometric models based on classification methods.…”

Section: Introductionmentioning

confidence: 99%

A feasibility cachaca type recognition using computer vision and pattern recognition

Rodrigues

Soares

Costa

et al. 2016

Computers and Electronics in Agriculture

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a b s t r a c tBrazilian rum (also known as cachaça) is the third most commonly consumed distilled alcoholic drink in the world, with approximately 2.5 billion liters produced each year. It is a traditional drink with refined features and a delicate aroma that is produced mainly in Brazil but consumed in many countries. It can be aged in various types of wood for 1-3 years, which adds aroma and a distinctive flavor with different characteristics that affect the price. A research challenge is to develop a cheap automatic recognition system that inspects the finished product for the wood type and the aging time of its production. Some classical methods use chemical analysis, but this approach requires relatively expensive laboratory equipment. By contrast, the system proposed in this paper captures image signals from samples and uses an intelligent classification technique to recognize the wood type and the aging time. The classification system uses an ensemble of classifiers obtained from different wavelet decompositions. Each classifier is obtained with different wavelet transform settings. We compared the proposed approach with classical methods based on chemical features. We analyzed 105 samples that had been aged for 3 years and we showed that the proposed solution could automatically recognize wood types and the aging time with an accuracy up to 100.00% and 85.71% respectively, and our method is also cheaper.

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Classification of distilled alcoholic beverages and verification of adulteration by near infrared spectrometry

Cited by 132 publications

References 9 publications

Application of Mid-infrared Spectroscopy for the Measurement of Several Quality Parameters of Alcoholic Beverages, Wine and Raki

Application of Mid-infrared Spectroscopy for the Measurement of Several Quality Parameters of Alcoholic Beverages, Wine and Raki

Trends in the analytical quality control of the potable ethanol

A feasibility cachaca type recognition using computer vision and pattern recognition

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