Quality control of beverages using XRS allied to chemometrics: determination of fixed acidity, alcohol and sucrose contents in Brazilian cachaça and cashew juice

Quality control of beverages using XRS allied to chemometrics: determination of fixed acidity, alcohol and sucrose contents in Brazilian cachaça and cashew juice
X-ray Spectrometry 2010, 39, 285-290
Thais Levatti Alexandre, Karen Goraieb and Maria Izabel M. S. Bueno

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.

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