Avaliação sensorial de cachaça
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Publication Date: | 2009 |
Other Authors: | , , , , |
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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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 |