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A green, rapid and sensitive automated analytical method with imaging detection for the determination of sulfite in vinegars using the pararosaniline (PRA)–formaldehyde–sulfite reaction is demonstrated. This work proposes the use of a flow-batch analyzer (FBA) in association with digital images (DIs) obtained from a webcam to perform fast and accurate quantification of sulfite in vinegar samples with low waste generation and high sensitivity. The FBA designed for the monitoring of the PRA–formaldehyde–sulfite reaction under non-equilibrium conditions consisted of a mixing chamber (MC) with a lateral glass window and an ultra-bright LED mounted on top of the MC. Rigorous luminosity and time control were required to acquire accurate and precise data from digital images taken during the reaction. An algorithm based on RGB norm vectors (∥νRGB∥) with gamma correction was developed for absorbance calculations. The proposed method was applied to sulfite quantification in five different vinegar samples (apple cider, distilled, lemon, and white and red wine), with iodometric titration as a comparative method. The estimated LOD was 0.04 mg L−1, with a linear range of from 0.13 to 32.7 mg L−1, recoveries were in the range 94–107%, and the sample throughput was 43 h−1 at a reaction time of 30 s. Both the proposed and reference methods were statistically compared using a paired t-test at a confidence level of 95% and the maximum standard deviation was 1.6 and 1.7 mg L−1, respectively. All of the results reported here confirm the proposed method's potential to be a very rapid, low-cost and trustworthy tool, applicable for the quality control of sulfite in a wide variety of vinegar. The low levels of reagent consumption and waste generation in the proposed method qualify the analytical procedure as environmentally friendly and in alignment with green chemistry guidelines.

This work proposes a simple, rapid and low-cost method for the determination of total furanic aldehyde (TFA, sum of furfural and hydroxymethylfurfural) compounds in Brazilian cachaca samples, based on liquid–liquid extraction followed by UV-vis spectrophotometry. For this, 5.0 mL of chloroform and the sample are mixed and the mixture is then stirred for 2 minutes to form an emulsion, which rests for 1 minute to complete the phase separation. An aliquot of the decanted chloroform phase is then analyzed in a quartz cell (10 mm optical path) for absorbance at 279 nm. Effects of solvent, pH, temperature, possible interferences and fraction extracted were investigated. This method is not only sensitive and accurate, with an LOQ of 0.0203 mg 100 mL−1 and recoveries in the range 101–109%, but also simple and rapid (15 h−1). The new method for TFA compounds can be a potential reference method in routine safety testing for Brazilian cachaca samples or other beverages.

The study proposes a low cost and very simple quantitative spot test technique for determination of soluble tannin in green tea samples using a portable diffuse reflectometer. The lab-made instrument was made of polytetrafluoroethylene (PTFE), using a light emitting diode (LED) for its light source, and a phototransistor as the detector. The proposed method measured diffuse reflectance from a complex formed by reaction between soluble tannin and ferrous tartrate in a buffered medium at pH 6.8. The spot test is a reliable and advantageous alternative technique because it uses fewer chemicals than the reference method. The study obtained good limits of detection (0.11 mg L−1), and precision (RSD = 0.9%), and at a 95% confidence level (paired t-test) no statistically significant difference between the results of either method was found.