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<p>Mid-infrared (MIR) spectroscopy studies lies in their ability to provide rapid, non-destructive, and detailed chemical analysis of complex samples. The study aimed to evaluate the quality characteristics of cachaça using MIR combined with multivariate calibration. This approach was employed to analyze chemical properties and support quality assurance. Thirteen cachaça samples were assessed for key quality parameters, including alcohol by volume (ABV), pH, volatile acidity, total acidity, dry acidity, dry extract, total phenolics, total esters, total aldehydes, and copper content. Measurements were performed using a MIR spectrometer (Agilent Cary 630 FTIR), and principal component analysis (PCA) was applied to explore similarities and differences among the samples. The results revealed notable variations in chemical composition, particularly in ABV (ranging from 38 to 48%), pH (3.7 to 5.3), and copper content (&lt; 5&#xa0;mg/L). Total acidity, dry extract, and total esters showed significant variability. The MIR spectra indicated commonalities among the samples, highlighting the presence of compound groups such as alcohols, alkanes, esters, and aromatics. PCA effectively distinguished between the samples, emphasizing differences in their chemical profiles. This study demonstrates the potential of MIR spectroscopy combined with multivariate analysis as a rapid, non-destructive method for assessing cachaça quality. The findings support improved quality control and product consistency in the cachaça industry, while offering valuable insights into the beverage’s chemical composition.</p>

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Mid infrared spectroscopy (MIR) for rapid analysis of cachaça

  • 期刊论文

  • 发表日期：

    2025年7月17日

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  • Maria Lacerda,
  • Levi Felizardo,
  • José Luiz Rufino,
  • Lucina Rocha Sousa,
  • Normando Ribeiro-Filho

摘要

Mid-infrared (MIR) spectroscopy studies lies in their ability to provide rapid, non-destructive, and detailed chemical analysis of complex samples. The study aimed to evaluate the quality characteristics of cachaça using MIR combined with multivariate calibration. This approach was employed to analyze chemical properties and support quality assurance. Thirteen cachaça samples were assessed for key quality parameters, including alcohol by volume (ABV), pH, volatile acidity, total acidity, dry acidity, dry extract, total phenolics, total esters, total aldehydes, and copper content. Measurements were performed using a MIR spectrometer (Agilent Cary 630 FTIR), and principal component analysis (PCA) was applied to explore similarities and differences among the samples. The results revealed notable variations in chemical composition, particularly in ABV (ranging from 38 to 48%), pH (3.7 to 5.3), and copper content (< 5 mg/L). Total acidity, dry extract, and total esters showed significant variability. The MIR spectra indicated commonalities among the samples, highlighting the presence of compound groups such as alcohols, alkanes, esters, and aromatics. PCA effectively distinguished between the samples, emphasizing differences in their chemical profiles. This study demonstrates the potential of MIR spectroscopy combined with multivariate analysis as a rapid, non-destructive method for assessing cachaça quality. The findings support improved quality control and product consistency in the cachaça industry, while offering valuable insights into the beverage’s chemical composition.