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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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2002-03, Vol.50 (6), p.1470-1477
Main Authors: 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: Article
Language:English
Subjects:
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
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Summary: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