RESUMEN
Pisco is an alcoholic beverage obtained from grape juice distillation. Considered the flagship drink of Peru, it is produced following strict and specific quality standards. In this work, sensing results for volatile compounds in pisco, obtained with an electronic nose, were analyzed through the application of machine learning algorithms for the differentiation of pisco varieties. This differentiation aids in verifying beverage quality, considering the parameters established in its Designation of Origin". For signal processing, neural networks, multiclass support vector machines and random forest machine learning algorithms were implemented in MATLAB. In addition, data augmentation was performed using a proposed procedure based on interpolation-extrapolation. All algorithms trained with augmented data showed an increase in performance and more reliable predictions compared to those trained with raw data. From the comparison of these results, it was found that the best performance was achieved with neural networks.
Asunto(s)
Algoritmos , Nariz Electrónica , Perú , Redes Neurales de la Computación , Aprendizaje Automático , Máquina de Vectores de SoporteRESUMEN
In this research, the unrefined non-centrifugal sugar (UNCS) quality obtained from two sugarcane varieties (RD 7511 and CC 8475) and using two types of technologies (traditional and Ward-Cimpa production facilities) were evaluated. The parameters monitored through the process were impurities, total soluble solids, acidity, pH, and temperature profile. Microbiological analyses were carried out on beating, molding, packing, and storage operations; and finally, an organoleptic analysis was carried out on the final UNCS product. Results showed that the UNCS obtained from variety CC 8475 had higher consumer acceptance; meanwhile, the technologies assessed did not show significant differences in final product quality. However, these technologies showed significant differences in the highest temperature, syrup, and juice properties. Microbiological analyses highlighted beating and molding as the critical points in UNCS production safety. Finally, it was evident that the implementation of new technologies or the improvement of the furnace, as in the Ward-Cimpa production facility, is not enough to achieve food safety requirements, as many other conditions affect the microbiological quality of the product. Although the temperatures reached on the Ward-Cimpa furnace are higher than those reached with the traditional furnace and thus, enough to kill all the harmful microorganisms, contamination in downstream operations still occurs.
RESUMEN
In this data article, we provide a time series dataset obtained for an application of wine quality detection focused on spoilage thresholds. The database contains 235 recorded measurements of wines divided into three groups and labeled as high quality (HQ), average quality (AQ) and low quality (LQ), in addition to 65 ethanol measurements. This dataset was collected using an electronic nose system (E-Nose) based on Metal Oxide Semiconductor (MOS) gas sensors, self-developed at the Universidade Federal Rural de Pernambuco (Brazil). The dataset is related to the research article entitled "Wine quality rapid detection using a compact electronic nose system: application focused on spoilage thresholds by acetic acid" by Rodriguez Gamboa et al., 2019. The dataset can be accessed publicly at the repository: https://data.mendeley.com/datasets/vpc887d53s/.
RESUMEN
Conduziu-se este trabalho, com a proposta de avaliar o potencial antioxidante de dois padrões da bebida do café (rio e mole), verdes e torrados, utilizando modelos in vitro. Foram determinados o teor de fenólicos totais, ácido clorogênico (ácido 5-cafeoilquínico) e cafeína das bebidas. A avaliação in vitro do potencial antioxidante foi investigada pelos métodos de captação do radical DPPH e pelo poder redutor de metais. Os dois padrões de bebida do café analisados não apresentaram diferenças quanto aos parâmetros cor, ácido clorogênico e cafeína. Observou-se que houve redução nos valores de ácido clorogênico à medida que os grãos foram torrados. O café verde bebida rio apresentou maior teor de fenólicos totais que o café bebida mole. Nos grãos torrados não foi observada diferença. A bebida do café independente da qualidade sensorial apresentou alto poder redutor e importante atividade sequestrante de radicais livres. A atividade sequestrante de radicais livres foi significativamente superior nas amostras obtidas a partir dos grãos torrados, quando comparados aos extratos dos grãos verdes. A torração, porém, reduziu o poder redutor das bebidas do café. Os dados obtidos permitem sugerir que, independente da classificação sensorial da bebida, o café apresenta expressiva capacidade sequestrante de radicais livres e poder redutor de metais.
The present work intended to evaluate the antioxidant potential of two coffee sorts (soft and river), green and roasted, in vitro. Phenolic compounds content, chlorogenic acid (5-cafeoyolquinic) and caffeine of the beverages were evaluated. In vitro evaluation of the antioxidant potential was investigated by DPPH radical scavenging assay and by reducing the power of metals. Both sorts of coffee did not present statistical differences for color, chlorogenic acid and caffeine. After roasting, 5-cafeoyolquinic acid levels decreased. River coffee beverage presented greater content of phenolics than the soft coffee beverage. In the roasted coffees no significant difference was observed. All sorts of coffee beverages presented high reducing ability and important scavenging activity of free radicals. The scavenging activity was higher in the roasted samples. The roast process decreased the reducing ability of the coffee beverage. Results allow suggesting that independent of the sort, coffee presents expressive antioxidant activity and reducing ability.
RESUMEN
1 PROBLEMA In order to study the influence of genotype on coffee electrical conductivity, an experiment was conducted at Escola Superior de Agricultura Luiz de Queiroz Agricultural Department with materials from Agronomic Institut of Campinas. Eleven cultivars were tested. An inverse relation between electrical conductivity and beverage quality was found. Cultivars were ranked in a increasing order of quality: Icatu Vermelho Acaia, Caturra Vermelho, Icatu Amarelo, Novo Mundo, Catuai Vermelho, Catuai Amarelo, Bourbon Vermelho, Caturra Amarelo, Bourbon Amarelo e Arabica.
Para estudar a influência do genótipo sobre a condutividade elétrica dos exsudatos de grãos de café foi realizado este experimento no Departamento de Agricultura da Escola Superior de Agricultura Luiz de Queiroz com materiais provenientes do Setor de Genética do Instituto Agronômico em Campinas. Foram testados onze cuitivares, que apresentaram uma relação inversa entre condutividade elétrica e qualidade de bebida. Os cuitivares apresentaram a seguinte ordem crescente de qualidade: Icatu Vermelho, Acaia, Caturra Vermelho, Icatu Amarelo, Novo Mundo, Catuai Vermelho, Catuai Amarelo, Bourbon Vermelho. Caturra Amarelo, Bourbon Amarelo e Arábica.
RESUMEN
1 PROBLEMA In order to study the influence of genotype on coffee electrical conductivity, an experiment was conducted at Escola Superior de Agricultura Luiz de Queiroz Agricultural Department with materials from Agronomic Institut of Campinas. Eleven cultivars were tested. An inverse relation between electrical conductivity and beverage quality was found. Cultivars were ranked in a increasing order of quality: Icatu Vermelho Acaia, Caturra Vermelho, Icatu Amarelo, Novo Mundo, Catuai Vermelho, Catuai Amarelo, Bourbon Vermelho, Caturra Amarelo, Bourbon Amarelo e Arabica.
Para estudar a influência do genótipo sobre a condutividade elétrica dos exsudatos de grãos de café foi realizado este experimento no Departamento de Agricultura da Escola Superior de Agricultura Luiz de Queiroz com materiais provenientes do Setor de Genética do Instituto Agronômico em Campinas. Foram testados onze cuitivares, que apresentaram uma relação inversa entre condutividade elétrica e qualidade de bebida. Os cuitivares apresentaram a seguinte ordem crescente de qualidade: Icatu Vermelho, Acaia, Caturra Vermelho, Icatu Amarelo, Novo Mundo, Catuai Vermelho, Catuai Amarelo, Bourbon Vermelho. Caturra Amarelo, Bourbon Amarelo e Arábica.