avaliação sensorial de cachaça sensory evaluation of cachaça

avaliação sensorial de cachaça sensory evaluation of cachaça

;Luigi Odello;Gian Paolo Braceschi;Fernanda Rosan Fortunato Seixas;Alexandre Ataide da Silva;Carlos Alexandre Galinaro;Douglas Wagner Franco
greece and rome 2009 Vol. 32 pp. 1839-1844
140
odello2009qumicaavaliao

Abstract

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.

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257876
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