Application of Artificial Aging Techniques to Samples of Rum and Comparison with Traditionally Aged Rums by Analysis with Artificial Neural Nets

Artificial aging techniques were applied to samples of rum. These samples were then compared, by artificial neural nets, with traditionally aged rums. Analysis was based on the phenolic and furanic composition of each sample. There were found to be few statistical differences between samples, thus c...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2002-03, Vol.50 (6), p.1470-1477
Hauptverfasser:	Quesada Granados, J, Merelo Guervós, J. J, Oliveras López, M. J, González Peñalver, J, Olalla Herrera, M, Blanca Herrera, R, López Martinez, M. C
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcoholic Beverages - analysis Biological and medical sciences Brandies, spirituous liquors Chromatography, High Pressure Liquid Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Furans - analysis Neural Networks (Computer) Phenols - analysis Time Factors
Online-Zugang:	Volltext
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Beschreibung
Zusammenfassung:	Artificial aging techniques were applied to samples of rum. These samples were then compared, by artificial neural nets, with traditionally aged rums. Analysis was based on the phenolic and furanic composition of each sample. There were found to be few statistical differences between samples, thus confirming the possibility of applying artificial aging techniques to obtain rum with phenolic and furanic characteristics that are similar to those of rum obtained by traditional methods. Keywords: Rum; aging; artificial aging; phenolic composition; furanic composition; artificial neural nets; SOM; visualization by neural nets; Kohonen maps
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf010889i