A state-of-the-art review of the chemical composition of sugarcane spirits and current advances in quality control
•The chemical composition of both fresh and aged sugarcane spirits was reviewed.•The contaminants found in sugarcane spirits are potentially harmful to humans.•Chemometrics and artificial intelligence were useful in interpreting results.•Computer vision enables verification of fraud, adulteration, o...
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| Published in | Journal of food composition and analysis Vol. 106; p. 104338 |
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| Main Authors | , , , , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier Inc
01.03.2022
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| Subjects | |
| Online Access | Get full text |
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| Abstract | •The chemical composition of both fresh and aged sugarcane spirits was reviewed.•The contaminants found in sugarcane spirits are potentially harmful to humans.•Chemometrics and artificial intelligence were useful in interpreting results.•Computer vision enables verification of fraud, adulteration, or non-compliance.•It is necessary to intensify the quality assessment of these products.
Sugarcane spirits (cachaça) is one of the most traditional drinks in Brazil, being the third most consumed distilled beverage in the world. Chemically, a sugarcane spirit is considered a complex product and, among the production steps, the type of distillation directly influences the chemical composition and sensory characteristics of the product. However, some substances considered undesirable may be present in sugarcane spirits which can pose a risk to human health or decrease the sensory quality of the drink. Sugarcane spirit producers face major challenges, mainly related to the adoption of good production practices, which reflect the loss of quality and lack of standardization of the drink. The use of different instrumental analytical techniques used to identify and quantify the chemical compounds in sugarcane spirit was discussed in this study. Modern chemometric and artificial intelligence tools for data processing were reported, as well as the use of computer vision as a promising strategy in the identification of fraud, adulteration and non-compliance with legislation. Innovative methods are a trend in determining the quality of beverages, considering that most of them are characterized by being simple, fast, relatively low cost, efficient and environmentally correct. |
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| AbstractList | •The chemical composition of both fresh and aged sugarcane spirits was reviewed.•The contaminants found in sugarcane spirits are potentially harmful to humans.•Chemometrics and artificial intelligence were useful in interpreting results.•Computer vision enables verification of fraud, adulteration, or non-compliance.•It is necessary to intensify the quality assessment of these products.
Sugarcane spirits (cachaça) is one of the most traditional drinks in Brazil, being the third most consumed distilled beverage in the world. Chemically, a sugarcane spirit is considered a complex product and, among the production steps, the type of distillation directly influences the chemical composition and sensory characteristics of the product. However, some substances considered undesirable may be present in sugarcane spirits which can pose a risk to human health or decrease the sensory quality of the drink. Sugarcane spirit producers face major challenges, mainly related to the adoption of good production practices, which reflect the loss of quality and lack of standardization of the drink. The use of different instrumental analytical techniques used to identify and quantify the chemical compounds in sugarcane spirit was discussed in this study. Modern chemometric and artificial intelligence tools for data processing were reported, as well as the use of computer vision as a promising strategy in the identification of fraud, adulteration and non-compliance with legislation. Innovative methods are a trend in determining the quality of beverages, considering that most of them are characterized by being simple, fast, relatively low cost, efficient and environmentally correct. |
| ArticleNumber | 104338 |
| Author | Hassemer, Guilherme de Souza da Rocha, Roney Alves Pierezan, Milena Dutra Lima, Clara Mariana Gonçalves Santana, Renata Ferreira Benoso, Paula Dalla Nora, Flavia Michelon Caetano, Daniela Verruck, Silvani Simal-Gandara, Jesus |
| Author_xml | – sequence: 1 givenname: Clara Mariana Gonçalves orcidid: 0000-0002-3150-9139 surname: Lima fullname: Lima, Clara Mariana Gonçalves organization: Federal Institute of Northern Minas Gerais, Salinas, Brazil – sequence: 2 givenname: Paula orcidid: 0000-0002-8813-8586 surname: Benoso fullname: Benoso, Paula organization: University of São Paulo, Pirassununga, Brazil – sequence: 3 givenname: Milena Dutra surname: Pierezan fullname: Pierezan, Milena Dutra organization: Food Science and Technology Department, Federal University of Santa Catarina, Florianópolis, Brazil – sequence: 4 givenname: Renata Ferreira surname: Santana fullname: Santana, Renata Ferreira organization: State University of Southwestern Bahia, Itapetinga, Brazil – sequence: 5 givenname: Guilherme de Souza surname: Hassemer fullname: Hassemer, Guilherme de Souza organization: Department of Food Engineering, Regional Integrated University of Alto Uruguay and the Missions, Erechim, Brazil – sequence: 6 givenname: Roney Alves surname: da Rocha fullname: da Rocha, Roney Alves organization: Department of Food Science, Federal University of Lavras, Lavras, Brazil – sequence: 7 givenname: Flavia Michelon surname: Dalla Nora fullname: Dalla Nora, Flavia Michelon organization: Federal University of Santa Maria, Santa Maria, Brazil – sequence: 8 givenname: Silvani orcidid: 0000-0003-0266-5885 surname: Verruck fullname: Verruck, Silvani organization: Food Science and Technology Department, Federal University of Santa Catarina, Florianópolis, Brazil – sequence: 9 givenname: Daniela surname: Caetano fullname: Caetano, Daniela organization: Federal Institute of Northern Minas Gerais, Salinas, Brazil – sequence: 10 givenname: Jesus orcidid: 0000-0001-9215-9737 surname: Simal-Gandara fullname: Simal-Gandara, Jesus email: jsimal@uvigo.es organization: Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty Science, E-32004, Ourense, Spain |
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| Keywords | Chemical quality Brazilian legislation Cachaça Artificial intelligence Chemometrics |
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