Correlation between Chemical Composition and Sensory Properties of Brazilian Sugarcane Spirits (<i>Cachaças</i>)

Serafim, Felipe Augusto Thobias; Seixas, Fernanda Rosan Fortunato; Silva, Alexandre A. da; Galinaro, Carlos Alexandre; Nascimento, Érika; Buchviser, Silmara F.; Odello, Luigi; Franco, Douglas Wagner

doi:10.5935/0103-5053.20130125

Cited by 11 publications

(15 citation statements)

References 2 publications

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“…Many physical-chemical parameters can be related to sensory aspects of distilled alcoholic beverages (Serafim et al, 2013). However, in the present study, only significant positive correlations were found between alcohol content and residual alcohol flavor (R = 0.5932; p <0.0001), and between alcoholic content and alcoholic aroma (R = 0.6829; p <0.0001).…”

Section: Sensory Qualitycontrasting

confidence: 82%

Assessment of sensory and physical-chemical quality, and potential for certification of cachaças from the state of Paraíba, Brazil

et al. 2021

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The State of Paraíba is an important producer of artisanal cachaça that has outstanding quality in national tasting panels and for this reason this research studied organizational aspects for certification and compliance with Good Manufacturing Practices -GMP -of 53% of formal producers. Samples of cachaças from these producers were evaluated for physical-chemical and sensory quality by experienced tasters. Sixty-five percent of the cachaças evaluated met the legally determined physicalchemical quality parameters, but only 35% met the certification parameters. Evaluated the cachaça factories, on average, 85% of the GMP criteria were met. While, meeting the organizational criteria established for certification ranged from 48.1 to 82.4%. The sensory evaluation of the cachaça samples indicated that the distillates from Paraíba should be subjected to longer storage times in wooden barrels, as they had a high alcoholic olfactory character, aroma related to solvent, burning and pungency and did not present intense oiliness, vanilla flavor and caramel. The results indicated that cachaça producers in Paraíba will have difficulties in obtaining the certification seal, since they only respected 66.4% of the organizational aspects of registration and mandatory control.

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Section: Sensory Qualitycontrasting

confidence: 82%

Assessment of sensory and physical-chemical quality, and potential for certification of cachaças from the state of Paraíba, Brazil

et al. 2021

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“…A study involving cachaça sensory analysis showed a tendency to group samples into two clusters of cachaças with hedonic index <6 and hedonic index >6 in the principal component analysis. In this study, aged cachaças received higher scores (HI > 6) for appearance and taste compared with those received by cachaças that were not aged, according to the ANOVA test ( P < 0.05) . In another study, cachaças aged in the presence of purple ipê, peanut , cabreúva, and cherry tree woods presented the same good acceptability according to Tukey's test, with grades around 7 .…”

Section: Resultssupporting

confidence: 47%

Temporal dominance of sensations and preferences of Brazilians and Slovakians: A cross‐cultural study of cachaças stored with woods from the Amazon rainforest

et al. 2018

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“…The physical variables correspond here to the chemical composition of each product (see Serafim et al., for a detailed description). The 16 main chemical ingredients of the product have been considered in this study.…”

Section: Practical Example To Illustrate the Proposed Design Methodsmentioning

confidence: 99%

Toward an optimal quantitative design method integrating user‐centered qualitative attributes

Bertheaux

Toscano

Fortunier

et al. 2019

Food Science & Nutrition

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The determination of product features, which can be seen as design specifications, is a crucial problem that must be carried out upstream to quickly validate the product configuration according to some attributes in relation to the user perception. To this end, the design methods must evolve toward an analysis compatible with various kind of data that can be qualitative or quantitative. In this paper, a new approach is introduced able to take into account various kind of information in order to determine some quantitative design specifications in accordance with the users perception. This is done through a mathematical formulation that exploit different types of data coming from sensory analysis and physical quantities. This mathematical formulation is then used in an optimization procedure that takes into account a preference order over the sensory attributes. The solution of this optimization problem gives thus the best user‐centered specifications that must be used for the conception of the final product.

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Correlation between Chemical Composition and Sensory Properties of Brazilian Sugarcane Spirits (Cachaças)

Cited by 11 publications

References 2 publications

Assessment of sensory and physical-chemical quality, and potential for certification of cachaças from the state of Paraíba, Brazil

Assessment of sensory and physical-chemical quality, and potential for certification of cachaças from the state of Paraíba, Brazil

Temporal dominance of sensations and preferences of Brazilians and Slovakians: A cross‐cultural study of cachaças stored with woods from the Amazon rainforest

Toward an optimal quantitative design method integrating user‐centered qualitative attributes

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