Artículos de revistas
Avaliação sensorial de cachaça
Fecha
2009Registro en:
Química Nova, v.32, n.7, p.1839-1844, 2009
0100-4042
10.1590/S0100-40422009000700029
Autor
ODELLO, Luigi
BRACESCHI, Gian Paolo
SEIXAS, Fernanda Rosan Fortunato
SILVA, Alexandre Ataide da
GALINARO, Carlos Alexandre
FRANCO, Douglas Wagner
Institución
Resumen
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.