title: Application of artificial aging techniques to samples of rum and comparison with traditionally aged rums by analysis with artificial neural nets.
abstract: 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.
authors.affiliation: Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus Universitario de Cartuja s/n, 18071 Granada, Spain. quesadag@ugr.es
authors.forename: J
authors.initials: J
authors.lastname: Quesada Granados
authors.forename: J J
authors.initials: JJ
authors.lastname: Merelo Guervós
authors.forename: M J
authors.initials: MJ
authors.lastname: Oliveras López
authors.forename: J
authors.initials: J
authors.lastname: González Peñalver
authors.forename: M
authors.initials: M
authors.lastname: Olalla Herrera
authors.forename: R
authors.initials: R
authors.lastname: Blanca Herrera
authors.forename: M C
authors.initials: MC
authors.lastname: López Martinez
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D005663:Furans / Q000032:analysis; D016571:Neural Networks, Computer; D010636:Phenols / Q000032:analysis; D013997:Time Factors
chemical_list: D005663:Furans; D010636:Phenols