Brazilian cachaça: “Single shot” typification of fresh alembic and industrial samples via electrospray ionization mass spectrometry fingerprinting-Reference-Cited by-同舟云学术

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Brazilian cachaça: “Single shot” typification of fresh alembic and industrial samples via electrospray ionization mass spectrometry fingerprinting

Published:2009-08 Issue:3 Volume:115 Page:1064-1068
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

de Souza Patterson P.,de Oliveira Luiz C.A.,Catharino Rodrigo R.,Eberlin Marcos N.,Augusti Daniella V.,Siebald Helmuth G.L.,Augusti Rodinei

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. Electrospray ionization mass spectrometry fingerprinting of beer;Araujo;Analyst,2005

2. Multivariate differentiation of Spanish red wines according to region and variety;Arozarena;Journal of the Science of Food and Agriculture,2000

3. Influência do grau alcóolico e da acidez do destilado sobre o teor de cobre na aguardente;Boza;Ciência e Tecnologia de Alimentos,2000

4. Influence of the distillation processes from Rio de Janeiro in the ethyl carbamate formation in Brazilian sugar cane spirits;Bruno;Food Chemistry,2007

5. Influence of the pot still material on the chemical composition of Brazilian sugar cane spirit;Cardoso;Quimica Nova,2003

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3. Chemical Fingerprint of Non-aged Artisanal Sugarcane Spirits Using Kohonen Artificial Neural Network;Food Analytical Methods;2021-11-17

4. Descriptive screening and lexicon development of non‐aged artisanal cachaça sensorial profile using principal component analysis and Kohonen artificial neural networks;Journal of Sensory Studies;2021-03-17

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