Correlation between chemical composition and sensory properties of Brazilian sugarcane spirits (cachaças)

Journal of the Brazilian Chemical Society

Odello, Luigi¹  Nascimento, Eduardo S. P.¹  Centro Studi Assaggiatori, Brescia, Itália¹  Serafim, Felipe A. T.¹  Franco, Douglas W.¹  Galinaro, Carlos A.¹  Seixas, Fernanda R. F.¹  Universidade de São Paulo, São Carlos, Brazil¹  Da Silva, Alexandre A.¹  Buchviser, Silmara F.¹ 

关键词: sugarcane spirits;    cachaça sensory and chemical properties;    multivariate analysis;   

DOI  :  10.5935/0103-5053.20130125

学科分类：化学（综合）

来源: SciELO

【 摘 要 】

The correlation between the chemical composition and the sensory data for 28 cachaça samples was investigated using principal component analysis (PCA). A chemical model was then developed using linear discriminant analysis (LDA) to classify the distillate samples according to their sensory qualities. This model presented predictive abilities of calibration and validation of 87.4 and 100%, respectively, and was able to recognize correctly 7 out of 9 additional samples according to their sensory evaluations, showing itself as a potential alternative tool of recognizing cachaça sensory qualities.

【 授权许可】

Unknown