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Application of artificial aging techniques to samples of rum and comparison with traditionally aged rums by analysis
J Quesada Granados1, J J Merelo Guervós, M J Oliveras López
1Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus Universitario de Cartuja s/n, 18071 Granada, Spain. quesadag@ugr.es
Journal of Agricultural and Food Chemistry
|March 7, 2002
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.