avaliação sensorial de cachaça sensory evaluation of cachaça

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ID: 257876
2009
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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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odello2009qumicaavaliao Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Luigi Odello;Gian Paolo Braceschi;Fernanda Rosan Fortunato Seixas;Alexandre Ataide da Silva;Carlos Alexandre Galinaro;Douglas Wagner Franco
Journal greece and rome
Year 2009
DOI
10.1590/S0100-40422009000700029
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000700029
Keywords
sensory analysis hedonic levelchemistry

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