2009
DOI: 10.1590/s0100-40422009000700029
|View full text |Cite
|
Sign up to set email alerts
|

Avaliação sensorial de cachaça

Abstract: Recebido em 23/10/08; aceito em 16/3/09; publicado na web em 31/8/09 SENSORY EVALUATION OF CACHAÇA. 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 … Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
2
1

Citation Types

1
21
0
21

Year Published

2013
2013
2022
2022

Publication Types

Select...
6
1

Relationship

0
7

Authors

Journals

citations
Cited by 36 publications
(43 citation statements)
references
References 14 publications
1
21
0
21
Order By: Relevance
“…which are responsible for lactic fermentation [28]. In this work, in all analyzed cachaça samples were detected the presence of ethyl ester and ethyl lactate.…”
Section: /16supporting
confidence: 50%
See 1 more Smart Citation
“…which are responsible for lactic fermentation [28]. In this work, in all analyzed cachaça samples were detected the presence of ethyl ester and ethyl lactate.…”
Section: /16supporting
confidence: 50%
“…Nascimento [28] assessed the concentration of esters in 136 samples of spirits. It was noted that the ethyl acetate represented 59.3% of the total concentration of esters and ethyl lactate 36.2%, being the second most abundant ester.…”
Section: /16mentioning
confidence: 99%
“…O ácido acético é o composto responsável pela acidez da bebida e sensação de ardência e pungência após a deglutição e gera rejeição sensorial (ODELLO et al, 2009). Está ligado à contaminação de bactérias acéticas durante e após a fermentação (BORTOLETTO; ;ALCARDE, 2015).…”
Section: Composição Química E Qualidade Da Aguardenteunclassified
“…Diferentes estudos identificaram que o envelhecimento em barris de madeira promove o aumento da aceitação e mudanças favoráveis no perfil da aguardente não envelhecida (CARDELLO; FARIA, , 2005ODELLO et al, 2009). A aguardente envelhecida apresenta aspecto, cheiro, cor, gosto e sabor de melhor qualidade, porém é imprescindível a boa qualidade sensorial antes do envelhecimento.…”
Section: Introductionunclassified
See 1 more Smart Citation