Sensory evaluation of cachaça

Química Nova

Odello, Luigi¹  Universidade de São Paulo, São Carlos, Brasil¹  Centro Studi Assaggiatori, Brescia, Itália¹  Silva, Alexandre Ataide da¹  Seixas, Fernanda Rosan Fortunato¹  Franco, Douglas Wagner¹  Galinaro, Carlos Alexandre¹  Braceschi, Gian Paolo¹ 

关键词: cachaç;    a;    sensory analysis;    hedonic level.;   

DOI  :  10.1590/S0100-40422009000700029

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

The hedonic level of commercial cachaças, was evaluated by consumers and by a tasters. The results of sensorial methods analyzed trough Principal Components Analysis, Hierarchical Cluster Analysis and the Pearson linear correlation indicated that the best classified cachaças were produced in copper stills and aged in oak casks. By contrast the worst classified exhibited as the main features be not aged and high alcohol percentage. The index of preference is positively correlated with the intensity of yellow color, wood flavor, sweetness and fruit aroma. There is a negative preference correlation with the acidity, the taste of alcohol and bitterness.

【 授权许可】

Unknown