Avaliação sensorial de cachaça

Bibliographic Details
Main Author: Odello,Luigi
Publication Date: 2009
Other Authors: Braceschi,Gian Paolo, Seixas,Fernanda Rosan Fortunato, Silva,Alexandre Ataide da, Galinaro,Carlos Alexandre, Franco,Douglas Wagner
Format: Article
Language: por
Source: Química Nova (Online)
Download full: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000700029
Summary: 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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spelling Avaliação sensorial de cachaçacachaçasensory analysishedonic levelThe 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.Sociedade Brasileira de Química2009-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000700029Química Nova v.32 n.7 2009reponame:Química Nova (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.1590/S0100-40422009000700029info:eu-repo/semantics/openAccessOdello,LuigiBraceschi,Gian PaoloSeixas,Fernanda Rosan FortunatoSilva,Alexandre Ataide daGalinaro,Carlos AlexandreFranco,Douglas Wagnerpor2009-10-22T00:00:00Zoai:scielo:S0100-40422009000700029Revistahttps://www.scielo.br/j/qn/ONGhttps://old.scielo.br/oai/scielo-oai.phpquimicanova@sbq.org.br1678-70640100-4042opendoar:2009-10-22T00:00Química Nova (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv Avaliação sensorial de cachaça
title Avaliação sensorial de cachaça
spellingShingle Avaliação sensorial de cachaça
Odello,Luigi
cachaça
sensory analysis
hedonic level
title_short Avaliação sensorial de cachaça
title_full Avaliação sensorial de cachaça
title_fullStr Avaliação sensorial de cachaça
title_full_unstemmed Avaliação sensorial de cachaça
title_sort Avaliação sensorial de cachaça
author Odello,Luigi
author_facet Odello,Luigi
Braceschi,Gian Paolo
Seixas,Fernanda Rosan Fortunato
Silva,Alexandre Ataide da
Galinaro,Carlos Alexandre
Franco,Douglas Wagner
author_role author
author2 Braceschi,Gian Paolo
Seixas,Fernanda Rosan Fortunato
Silva,Alexandre Ataide da
Galinaro,Carlos Alexandre
Franco,Douglas Wagner
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Odello,Luigi
Braceschi,Gian Paolo
Seixas,Fernanda Rosan Fortunato
Silva,Alexandre Ataide da
Galinaro,Carlos Alexandre
Franco,Douglas Wagner
dc.subject.por.fl_str_mv cachaça
sensory analysis
hedonic level
topic cachaça
sensory analysis
hedonic level
description 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.
publishDate 2009
dc.date.none.fl_str_mv 2009-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000700029
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000700029
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv 10.1590/S0100-40422009000700029
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Química
publisher.none.fl_str_mv Sociedade Brasileira de Química
dc.source.none.fl_str_mv Química Nova v.32 n.7 2009
reponame:Química Nova (Online)
instname:Sociedade Brasileira de Química (SBQ)
instacron:SBQ
instname_str Sociedade Brasileira de Química (SBQ)
instacron_str SBQ
institution SBQ
reponame_str Química Nova (Online)
collection Química Nova (Online)
repository.name.fl_str_mv Química Nova (Online) - Sociedade Brasileira de Química (SBQ)
repository.mail.fl_str_mv quimicanova@sbq.org.br
_version_ 1750318109557784576

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