Cachaça consumption is valued for its unique characteristics, many of which stem from aging in various wooden barrels, imparting specific flavors and aromas. However, whether unaged cachaças with artificial flavoring exhibit attributes similar to those of naturally aged cachaças remains unclear. This study examined sensory and chemical aspects of both aged and flavored cachaças through an integrated approach combining sensory analysis with ultraviolet, visible, mid-infrared, and near-infrared spectroscopies. In the chemometric domain, Path-ComDim was employed to integrate and interpret multi-source data, revealing sensory-spectral correlations to characterize cachaça samples derived from aging and flavoring processes. Although the production regions of the cachaças were known beforehand, this factor did not distinguish them. Overall, the findings indicate that flavored and aged cachaças may share sensory similarities because some flavored cachaças can exhibit sensory attributes similar to those aged in Oak, Bálsamo, and Umburana woods.

01 Jul 2025·Bioorganic & Medicinal Chemistry Letters

Third-generation analogues of Guttiferone A

Article

Author: Lallemand, Marie-Christine ; Buisson, Didier ; Souquet, Florence ; Grellier, Philippe ; Cottet, Kevin ; Hozain, David ; de Oliveira Junior, Raimundo Gonçalves ; Fromentin, Yann ; Dugay, Annabelle ; Mouray, Elisabeth

This study introduces third-generation derivatives of guttiferone A, designed to enhance both bioactivity and selectivity against Plasmodium falciparum and Trypanosoma brucei. Following an optimized synthetic route, two dioxolane derivatives of 3,16-oxyguttiferone A were prepared: 14-monodioxolane-3,16-oxyguttiferone A (3) and 13,14-bisdioxolane-3,16-oxyguttiferone A (4). Biological evaluation revealed compound 3 to be the most effective, with a selectivity index (SI) of 457.1 against Trypanosoma brucei brucei strain and 57.1 against P. falciparum, significantly outperforming its precursors. Compound 4 also demonstrated substantial activity with an SI of 143.8 against T. brucei. These results highlight the potential of targeted structural modifications, particularly monodioxolane substitution, to improve the pharmacological profile of guttiferone A derivatives.

01 May 2025·Food Research International

A decision support alternative method through NIR spectroscopy and MCC-PCA in the evaluation of Salmonella spp. in bovine meat and bone meal

Article

Author: de Marchi Dos Santos, Thayná Kawana ; Rutledge, Douglas N ; Valderrama, Patrícia ; Bonzanini, Rafaelle

Bovine meat and bone meal (BMBM) is the main slaughtering by-product in slaughterhouses, and it is reused to manufacture feed food for pets. However, food safety and the harmlessness of pathogenic microorganisms, such as Salmonella spp., must be guaranteed. Considering that the BMBM industries already normally employ near-infrared spectroscopy (NIR) for quality control of other parameters, the evaluation of Salmonella spp. could be incorporated into the laboratory routines by NIR. Thus, the objective of this work was the development of a decision support method guided by NIR spectroscopy and multivariate control charts based on principal component analysis (MCC-PCA) in the evaluation of Salmonella spp. in BMBM. Samples of BMBM without Salmonella spp. (300 samples) were used in the training step and control chart establishment. Furthermore, 55 samples without Salmonella spp. were considered in an external validation step, while the control chart predicted 413 samples with Salmonella spp. The results showed that the multivariate control charts based on the PCA efficiently distinguished bovine meat and bone meal samples absent or present for Salmonella spp. Thus, NIR spectroscopy coupled with the MCC-PCA can be an alternative and a decision support method that can serve as an initial screening tool and reduce the number of analyses through the conventional method in Salmonella spp. evaluation. Moreover, it is important to highlight that we don't want people to think that NIR detects the bacteria, but rather the changes due to the presence of the bacteria.

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