X-ray spectrometry and chemometrics in sugar classification, correlation with degree of sweetness and specific rotation of polarized light.
This work presents correlations of conventional energy dispersive X-ray fluorescence spectra of common sugars with degrees of sweetness obtained via sensorial tests and specific rotations of polarized light, both data from the literature. Also, classifications of sugars are achieved based on their specific structures. Principal component analysis and partial least square chemometric tools are used to establish these modelings. Once again it is demonstrated that a common bench-top X-ray spectrometer can be used not only for inorganic analysis, but also shows potential in studies of organic constituents.
Goraieb
Karen
K
Universidade Estadual de Campinas, Departamento de Química Analítica, Instituto de Química, POB 6154, Campinas 13084-971, SP, Brazil. goraieb@iqm.unicamp.br
Alexandre
Thais L
TL
Bueno
Maria Izabel M S
MI