Navegando por Autor "Lima, Clara Mariana Gonçalves"

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Chemical fingerprint of non‐aged artisanal sugarcane spirits using kohonen artifcial neural network.
(2022) Caetano, Daniela; Lima, Clara Mariana Gonçalves; Sanson, Ananda Lima; Silva, Débora Faria; Hassemer, Guilherme de Souza; Verruck, Silvani; Gregório, Sandra Regina; Silva, Gilmare Antônia da; Afonso, Robson José de Cássia Franco; Coutrim, Maurício Xavier; Batiha, Gaber El‐Saber; Gandara, Jesus Simal
This study focuses on the determination of the chemical profle of 24 non-aged Brazilian artisanal sugarcane spirits (cachaça) samples through chromatographic quantifcation and chemometric treatment via principal component analysis (PCA) and Kohonen’s neural network. In total, forty-seven (47) chemical compounds were identifed in the samples of non-aged artisanal cachaça, in addition to determining alcohol content, volatile acidity, and copper. For the PCA of the chemical compounds’ profle, it could be observed that the samples were grouped into seven groups. On the other hand, the variables’ bearings were grouped together, making it difcult to separate the components in relation to the sample groups and reducing the chances of obtaining all the necessary information. However, by using a Kohonen’s neural network, samples were grouped into eight groups. This tool proved to be more accurate in the groups’ formation. Among the chemical classes of the com- pounds observed, esters stood out, followed by alcohols, acids, aldehydes, ketones, phenol, and copper. The abundance of esters in these samples may suggest that these compounds would be part of the regional standard for cachaças produced in the region of Salinas, Minas Gerais.
Descriptive screening and lexicon development of non-aged artisanal cachaça sensorial profile using principal component analysis and Kohonen artificial neural networks.
(2021) Caetano, Daniela; Lima, Clara Mariana Gonçalves; Sanson, Ananda Lima; Silva, Débora Faria; Hassemer, Guilherme de Souza; Verruck, Silvani; Silva, Gilmare Antônia da; Afonso, Robson José de Cássia Franco; Coutrim, Maurício Xavier; Gregório, Sandra Regina
Cachaça is a distilled spirit made from sugarcane, exclusively produced in Brazil, and appreciated worldwide. This paper seeks to evaluate the sensory characteristics of 24 nonaged artisanal cachaça samples from Salinas (Minas Gerais, Brazil) through descriptive analysis, as well as chemometrically treat the obtained data based on prin- cipal components analysis (PCA) and Kohonen's neural network. The attributes (23) were divided between aroma (11) and flavor (12). PCA does not show good dif- ferentiation of nonaged cachaça samples. On the other hand, by using Kohonen's neural network it was possible to group samples according to their aroma and flavor characteristics in 9 and 10 distinct groups, respectively. A reduced number of descriptors could be used to describe the flavor of cachaça samples (alcohol, acidic, sweet, bitter, citric, tar, and burning), as significant correlations (R > 0.70, p < .05) exist among them with fruity, bagasse, fermented sugarcane juice, and astringent descriptors. This diminution on descriptors numbers could be able to reduce the workload of the judging panel with no losses to the sample' sensory characterization. The use of Kohonen's network chemometric treatment for treat sensory data showed to be a better alternative that PCA approach in this study.
Physico-chemical, cooking and texture characteristics of polished and whole rice grain of different varieties marketed in Brazil.
(2020) Silva, Amanda Souza da; Anselmo, Kerolaine Lijanda; Silva, Géssica Regiane; Lima, Clara Mariana Gonçalves; Araújo, Maria Helena; Benfica, Tatiana Aparecida Ribeiro dos Santos; Silva, Washington Azevêdo da; Santos, Eleonice Moreira; Trombete, Felipe Machado
The diversity of whole rice grains with black and red pericarp has been valued in Brazil due to its different characteristics of color, texture, and also due to the association with health benefits. This work aimed to evaluate the physicochemical, cooking, and textural characteristics of different samples of polished and whole rice grains from different varieties marketed in Brazil. An exploratory and random sampling was carried out, aiming to obtain the largest number of brands, being collected 28 samples, and divided into 6 groups: polished white rice, white polished parboiled rice, whole white rice, whole red rice, whole black rice, and whole wild rice. Moisture content, crude protein, ash, mineral content, hardness, and adhesiveness were analyzed. The cooking quality was evaluated through the determination of cooking time, swelling ratio, and volume expansion ratio. A strong correlation between the protein content and the hardness value of cooked grains was observed. The polished samples showed the lowest ash and mineral values and the shortest cooking time. A strong correlation was also observed for the volume expansion ratio and hardness of cooked samples. The data obtained contribute to a better understanding of the quality of the rice marketed in Brazil and demonstrate a considerable variation among samples in terms of physicochemical, cooking, and texture properties.