Abstract
For the first time, a method is proposed for colorimetric determination of reducing sugars in cachaça employing digital image and a smartphone as detector. The method was based on the reduction of Cu(II) to Cu(I) by sugars and followed by the formation of a colored Cu(I)-Neocuproine complex. A calibration curve was linear from 0.1 to 15 g L−1 for glucose and fructose with limits of detection of 0.012 g L−1 and 0.010 g L−1, respectively. It was observed that the non-aged cachaças, known for having inferior flavors and aromas, had a reducing sugar content three times higher than the aged cachaças, once a common practice among producers is to add sugar to adjust sensory deficits in the final product. Furthermore, the method is simple, does not require complex technical knowledge and it could be used as a tool to check possible fraud, adulteration or non-compliance to the law.
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