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

Abstract

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.

Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças

“…Low concentrations of acrolein were also observed by Vilela et al. (2021), who determined the acrolein content in 20 samples of cachaça produced in the state of Paraíba, Brazil, and the concentration in all the samples was lower than 1.0 mg 100 mL −1 aa. This result is similar to that obtained by Teixeira et al.…”

“…The authors quantified acrolein in only six samples, all of which were within the legal limits, with a mean concentration of 0.64 mg 100 mL −1 aa. Low concentrations of acrolein were also observed by Vilela et al (2021), who determined the acrolein content in 20 samples of cachaça produced in the state of Paraíba, Brazil, and the concentration in all the samples was lower than 1.0 mg 100 mL −1 aa. This result is similar to that obtained by Teixeira et al (2019) when they evaluated the quality of cachaças produced by the fermentation of sugarcane juice subjected to different treatments, where this aldehyde was not detected in any sample.…”

Avaliação dos parâmetros físico-químicos de aguardente de abacaxi produ-zida e de cachaças comercializadas no Tocantins

“…Oito amostras de cachaça artesanal produzidas no município de Passos (MG) foram analisadas, sendo constatado que 75% das amostras não atendiam o parâmetro de cobre, 12,5% apresentaram valores altos de acidez e 25% teor alcoólico menor que o definido pela legislação (França et al, 2011). No estado da Paraíba, trinta e oito amostras foram analisadas e apenas 35% delas atenderam todos os parâmetros físico-químicos, sendo que a acidez volátil e a concentração de carbamato de etila foram os parâmetros que mais causaram o insucesso das cachaças avaliadas (Vilela et al, 2021).…”

Using a biphasic system and digital imaging analysis with chemometric tools for simultaneous determination of Cu2+ and furfural in cachaça

“…8 Recently, numerous studies have pointed out the inconsistencies relative to the composition of cachaça samples, where they showed that the contents of the samples are not in line with the standard contents established by the Brazilian legislation 9 for the following compounds: furfural, 10,11 Cu 2+ (ref. 2, 12–14), methanol, 11,15 reducing sugars, 16 ethyl carbamate, 11,14 acrolein, 17,18 and so forth. Furfural and hydroxymethylfurfural (HMF) are aromatic aldehydes which are among the undesirable components found in cachaça samples.…”