Characterization of sugarcane distilled beverage using impedimetric electronic tongue and chemometrics
Year: 2025
Type: article
Abstract: Sugarcane spirit (or cachaça) is a Brazilian alcoholic beverage made from fermented sugarcane juice whose economy and production have grown worldwide. It has distinct characteristics, demanding several chemical analyses to determine its quality and to identify adulteration. In this work, we evaluated the use of a microfluidic electronic tongue, comprising different sensing units, as a tool for analyzing cachaça. Reference analyses performed were pH, soluble solids content, total titratable acidity, furfural, and alcohol content and its several types (ethanol, methanol, and propanol). Several commercial and artisanal samples were tested; with e-tongue results compared using qualitative and quantitative multivariate analysis. Results indicate that the microfluidic e-tongue having the greatest sample differentiation was an e-tongue with silver nanoparticles (NPs) (15 times the concentration) in the sensing units. Artificial neural networks (ANN) model indicated higher calibration ( R 2 > 0.90) and prediction ( R 2 > 0.80) values for most chemical compounds. The work demonstrates potential of microfluidics integrated e-tongue for rapid quality control of alcoholic beverages.
Authors: Tatiana Americo da Silva, Dhanus Raj Kanaga Raj, Maria Helena Gonçalves, Maria Luisa Braunger, Antonio Riul, Varlei Rodrigues, André Ricardo Alcarde, Douglas Fernandes Barbin
Language: English
Subfield: Electrical and Electronic Engineering
Field: Engineering
Domain: Physical Sciences
Open Access status: hybrid
Estimated APC paid: $3,450
OpenAlex ID: W7107853209