Análise sensorial descritiva de cachaça: proposta de um protocolo preliminar para avaliação da qualidade da bebida
Autor(a) principal: | |
---|---|
Data de Publicação: | 2010 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://locus.ufv.br/handle/123456789/2877 |
Resumo: | Cachaça is a traditional Brazilian sugar cane distilled beverage. It has gained great importance and value in the last years, both nationally and internationally. Together with this valorization, it has also grown the requirement for quality and standardization, and, consequently, leading to the need for a sensory profiling methodology of cachaça that could be used for the quality control departments. Therefore, this work had as objective to propose a sensory quality assessment protocol for cachaça, defining the most relevant sensory descriptors of sugar cane spirits, aged or not, determining the minimum number of panelists to assure a reliable descriptive evaluation of the beverage and to make a reduction on the number of descriptors. Chemical determinations were performed to attest the conformation to the legal standards of the samples and to realize a correlation analysis between the chemical and sensory evaluations. The majority of the samples were in accordance with Brazilian legal standards or had minor deviations that did not affected the consumer safety. One sample was discarded because it had high levels of some compounds. There were defined 15 sensory descriptors through the evaluation of 21 different brands: yellow color, oiliness, alcoholic aroma, sugar cane aroma, vanilla aroma, chemical compounds aroma, wood aroma, caramel aroma, sweet taste, acid taste, bitter taste, alcoholic flavor, wood flavor, astringency and pungency. Four spirit brands were evaluated by ten panelists for the determination of the minimal panel size. Panels with different sizes (8, 6, 4, 3 and 2 panelists/panel) were formed and the sensory evaluation data for each one compared. In general, the descriptors that contributed the most for the differentiation of the brands were yellow color, wood aroma, chemical compounds aroma and wood flavor, forming equivalent brand groups on the reduced panels. The data’s principal components analysis indicated a higher relationship between the first component and descriptors related to aged products, such as yellow color, wood aroma and flavor, vanilla aroma and caramel aroma. The second principal component was mostly related to the descriptor linked to not aged products, such as alcoholic aroma and sugar cane aroma. There was a spatial configuration loss of the brands dispersion related to the two firsts principal components when the panel reducing level was higher than 70%. The panels with 8 panelists could retain, in average, 74,3% of the descriptors having significant treatment effects; the panels with 6 retained 65,7%; the panels with 4 retained 65,7%; the panels with 3 retained 51,4%; and the panels with 2 retained with 42,9%. Only the panels with 4, 3 and 2 panelists were able to retain more information than could be predicted. The results suggest that panels with 4 panelists could be used on the sensory evaluation of sugar cane spirits without a critical loss of information. Eighteen brands of sugar cane spirits were analyzed in order to determine the most relevant descriptors on the characterization of the aged and not aged products. For the aged product, the less important descriptors, according to the canonical variable analysis, were alcoholic aroma, wood aroma, bitter taste and astringency. For the not aged products, the descriptors indicated as the less important were alcoholic aroma, wood aroma, vanilla aroma, astringency and pungency. It was not observed many correlations between the chemical and sensory determinations. A protocol for the sensory evaluation of cachaça was proposed. The presented methodology for the recruitment and selection of assessors was used. According to the results of this work, the evaluation should be done by at least four assessors and, depending on the kind of product, using the most relevant sensory attributes. |
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Araújo, Leandro Diashttp://lattes.cnpq.br/2754040111195293Silva, Paulo Henrique Alves dahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4793543U4Minim, Valéria Paula Rodrigueshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761407T6Chaves, José Benício Paeshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787754A9Fontes, Edimar Aparecida Filomenohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4792339T8Carneiro, Joel Camilo Souzahttp://lattes.cnpq.br/15441588413259222015-03-26T13:13:18Z2011-08-292015-03-26T13:13:18Z2010-02-26ARAÚJO, Leandro Dias. Descriptive sensory evaluation of sugar cane spirits – preliminary protocol for the quality evaluation. 2010. 129 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2010.http://locus.ufv.br/handle/123456789/2877Cachaça is a traditional Brazilian sugar cane distilled beverage. It has gained great importance and value in the last years, both nationally and internationally. Together with this valorization, it has also grown the requirement for quality and standardization, and, consequently, leading to the need for a sensory profiling methodology of cachaça that could be used for the quality control departments. Therefore, this work had as objective to propose a sensory quality assessment protocol for cachaça, defining the most relevant sensory descriptors of sugar cane spirits, aged or not, determining the minimum number of panelists to assure a reliable descriptive evaluation of the beverage and to make a reduction on the number of descriptors. Chemical determinations were performed to attest the conformation to the legal standards of the samples and to realize a correlation analysis between the chemical and sensory evaluations. The majority of the samples were in accordance with Brazilian legal standards or had minor deviations that did not affected the consumer safety. One sample was discarded because it had high levels of some compounds. There were defined 15 sensory descriptors through the evaluation of 21 different brands: yellow color, oiliness, alcoholic aroma, sugar cane aroma, vanilla aroma, chemical compounds aroma, wood aroma, caramel aroma, sweet taste, acid taste, bitter taste, alcoholic flavor, wood flavor, astringency and pungency. Four spirit brands were evaluated by ten panelists for the determination of the minimal panel size. Panels with different sizes (8, 6, 4, 3 and 2 panelists/panel) were formed and the sensory evaluation data for each one compared. In general, the descriptors that contributed the most for the differentiation of the brands were yellow color, wood aroma, chemical compounds aroma and wood flavor, forming equivalent brand groups on the reduced panels. The data’s principal components analysis indicated a higher relationship between the first component and descriptors related to aged products, such as yellow color, wood aroma and flavor, vanilla aroma and caramel aroma. The second principal component was mostly related to the descriptor linked to not aged products, such as alcoholic aroma and sugar cane aroma. There was a spatial configuration loss of the brands dispersion related to the two firsts principal components when the panel reducing level was higher than 70%. The panels with 8 panelists could retain, in average, 74,3% of the descriptors having significant treatment effects; the panels with 6 retained 65,7%; the panels with 4 retained 65,7%; the panels with 3 retained 51,4%; and the panels with 2 retained with 42,9%. Only the panels with 4, 3 and 2 panelists were able to retain more information than could be predicted. The results suggest that panels with 4 panelists could be used on the sensory evaluation of sugar cane spirits without a critical loss of information. Eighteen brands of sugar cane spirits were analyzed in order to determine the most relevant descriptors on the characterization of the aged and not aged products. For the aged product, the less important descriptors, according to the canonical variable analysis, were alcoholic aroma, wood aroma, bitter taste and astringency. For the not aged products, the descriptors indicated as the less important were alcoholic aroma, wood aroma, vanilla aroma, astringency and pungency. It was not observed many correlations between the chemical and sensory determinations. A protocol for the sensory evaluation of cachaça was proposed. The presented methodology for the recruitment and selection of assessors was used. According to the results of this work, the evaluation should be done by at least four assessors and, depending on the kind of product, using the most relevant sensory attributes.A cachaça é uma bebida tradicional brasileira e que, nos últimos anos, ganhou grande importância e valor tanto no mercado interno quanto no externo. Juntamente com a valorização do produto, cresceu a exigência por padronização e qualidade, e, consequentemente, levando à necessidade de metodologias para a caracterização sensorial da cachaça que pudessem ser utilizadas dentro das empresas. Desta forma, este trabalho teve o objetivo de propor um protocolo para avaliação da qualidade da bebida, com o levantamento dos atributos sensoriais mais relevantes na caracterização de cachaça e aguardente de cana-de-açúcar, nova e envelhecida, determinando o número mínimo de provadores que possibilite uma avaliação sensorial descritiva confiável da bebida, além de realizar a redução do número de atributos que compõem o perfil sensorial. Também foram realizadas análises da composição química das amostras para avaliar a conformidade com a legislação e realizar análise de correlação entre os valores das determinações químicas e sensoriais. A maior parte das amostras estava dentro dos limites especificados pela legislação brasileira ou tinham pequenos desvios que não afetavam a segurança do consumidor. Uma das amostras foi descartada por conter elevados teores de diversos compostos, inclusive de metanol, considerado um contaminante do produto. Foram levantados 15 atributos descritores das bebidas a partir da avaliação de 21 marcas de diferentes regiões, sendo eles: coloração amarela, oleosidade, aroma alcoólico, aroma de cana, aroma de baunilha, aroma de compostos químicos, aroma de madeira, aroma de caramelo, gosto doce, gosto ácido, gosto amargo, sabor alcoólico, sabor de madeira, adstringência e pungência. Quatro marcas de cachaça foram avaliadas por 10 provadores treinados e selecionados para a determinação do número mínimo de provadores por equipe. Foram formadas equipes com diferentes números de provadores (8, 6, 4, 3 e 2) e os resultados das avaliações sensoriais foram comparados. De modo geral, os atributos coloração amarela, aroma de madeira, aroma de compostos químicos e sabor de madeira foram os que mais contribuíram para a diferenciação, com formação de grupos de marcas semelhantes nas equipes reduzidas. A análise de componentes principais dos dados apontou para uma maior relação do primeiro componente principal com atributos relacionados ao envelhecimento – coloração amarela, aroma e sabor de madeira, aroma de baunilha e aroma de caramelo – e do segundo componente principal com atributos ligados a produtos novos – aroma alcoólico e aroma de cana. Houve perda da configuração da dispersão das marcas com relação aos dois primeiros componentes principais a partir do nível de 70% de redução (equipes com 3 provadores). As equipes com 8 provadores retiveram, em média, 74,3% dos atributos com efeito da marca significativo na equipe completa, as com 6 provadores 65,7%, as com 4 provadores também 65,7%, as com 3 provadores 51,4% e as com 2 provadores 42,9%, sendo que apenas as equipes com 4, 3 e 2 provadores tiveram retenção superior ao previsto. Os resultados sugerem que equipes com 4 provadores podem ser utilizas para avaliação sensorial descritiva das bebidas sem perda crítica de informações. Foram avaliadas 18 marcas de cachaça e aguardente de cana-de-açúcar para a determinação da relevância dos atributos na caracterização dos produtos novos e envelhecidos. Na análise por variáveis canônicas para os dados das marcas de cachaça e aguardente envelhecidos, foram considerados de menor importância relativa os atributos aroma alcoólico, aroma de madeira, gosto amargo e adstringência. Para os dados dos produtos sem envelhecimento, os atributos de menor importância relativa foram aroma alcoólico, aroma de madeira, aroma de baunilha, adstringência e pungência. Não foram observadas muitas correlações entre os valores dos atributos sensoriais e das determinações químicas. Foi proposto um protocolo para a avaliação da qualidade sensorial da aguardente e da cachaça, nova e envelhecida, utilizando a metodologia proposta de recrutamento e seleção dos provadores para compor a equipe de no mínimo 4 provadores. A ficha de avaliação é composta pelos atributos mais relevantes para cada tipo de bebida.application/pdfporUniversidade Federal de ViçosaMestrado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosCachaçaSensorialBebida destiladaCachaçaSensoryDistilled beverageCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOSAnálise sensorial descritiva de cachaça: proposta de um protocolo preliminar para avaliação da qualidade da bebidaDescriptive sensory evaluation of sugar cane spirits – preliminary protocol for the quality evaluationinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf2463487https://locus.ufv.br//bitstream/123456789/2877/1/texto%20completo.pdf145888f311ef514b4660e531a27e4829MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain221680https://locus.ufv.br//bitstream/123456789/2877/2/texto%20completo.pdf.txtab1d54391609f7f884bf87755ae4d28aMD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3756https://locus.ufv.br//bitstream/123456789/2877/3/texto%20completo.pdf.jpgb31350e133a887e014c7e4daf8a4bf29MD53123456789/28772016-04-08 23:15:31.275oai:locus.ufv.br:123456789/2877Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-09T02:15:31LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Análise sensorial descritiva de cachaça: proposta de um protocolo preliminar para avaliação da qualidade da bebida |
dc.title.alternative.eng.fl_str_mv |
Descriptive sensory evaluation of sugar cane spirits – preliminary protocol for the quality evaluation |
title |
Análise sensorial descritiva de cachaça: proposta de um protocolo preliminar para avaliação da qualidade da bebida |
spellingShingle |
Análise sensorial descritiva de cachaça: proposta de um protocolo preliminar para avaliação da qualidade da bebida Araújo, Leandro Dias Cachaça Sensorial Bebida destilada Cachaça Sensory Distilled beverage CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
title_short |
Análise sensorial descritiva de cachaça: proposta de um protocolo preliminar para avaliação da qualidade da bebida |
title_full |
Análise sensorial descritiva de cachaça: proposta de um protocolo preliminar para avaliação da qualidade da bebida |
title_fullStr |
Análise sensorial descritiva de cachaça: proposta de um protocolo preliminar para avaliação da qualidade da bebida |
title_full_unstemmed |
Análise sensorial descritiva de cachaça: proposta de um protocolo preliminar para avaliação da qualidade da bebida |
title_sort |
Análise sensorial descritiva de cachaça: proposta de um protocolo preliminar para avaliação da qualidade da bebida |
author |
Araújo, Leandro Dias |
author_facet |
Araújo, Leandro Dias |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/2754040111195293 |
dc.contributor.author.fl_str_mv |
Araújo, Leandro Dias |
dc.contributor.advisor-co1.fl_str_mv |
Silva, Paulo Henrique Alves da |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4793543U4 |
dc.contributor.advisor-co2.fl_str_mv |
Minim, Valéria Paula Rodrigues |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761407T6 |
dc.contributor.advisor1.fl_str_mv |
Chaves, José Benício Paes |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787754A9 |
dc.contributor.referee1.fl_str_mv |
Fontes, Edimar Aparecida Filomeno |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4792339T8 |
dc.contributor.referee2.fl_str_mv |
Carneiro, Joel Camilo Souza |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/1544158841325922 |
contributor_str_mv |
Silva, Paulo Henrique Alves da Minim, Valéria Paula Rodrigues Chaves, José Benício Paes Fontes, Edimar Aparecida Filomeno Carneiro, Joel Camilo Souza |
dc.subject.por.fl_str_mv |
Cachaça Sensorial Bebida destilada |
topic |
Cachaça Sensorial Bebida destilada Cachaça Sensory Distilled beverage CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Cachaça Sensory Distilled beverage |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
description |
Cachaça is a traditional Brazilian sugar cane distilled beverage. It has gained great importance and value in the last years, both nationally and internationally. Together with this valorization, it has also grown the requirement for quality and standardization, and, consequently, leading to the need for a sensory profiling methodology of cachaça that could be used for the quality control departments. Therefore, this work had as objective to propose a sensory quality assessment protocol for cachaça, defining the most relevant sensory descriptors of sugar cane spirits, aged or not, determining the minimum number of panelists to assure a reliable descriptive evaluation of the beverage and to make a reduction on the number of descriptors. Chemical determinations were performed to attest the conformation to the legal standards of the samples and to realize a correlation analysis between the chemical and sensory evaluations. The majority of the samples were in accordance with Brazilian legal standards or had minor deviations that did not affected the consumer safety. One sample was discarded because it had high levels of some compounds. There were defined 15 sensory descriptors through the evaluation of 21 different brands: yellow color, oiliness, alcoholic aroma, sugar cane aroma, vanilla aroma, chemical compounds aroma, wood aroma, caramel aroma, sweet taste, acid taste, bitter taste, alcoholic flavor, wood flavor, astringency and pungency. Four spirit brands were evaluated by ten panelists for the determination of the minimal panel size. Panels with different sizes (8, 6, 4, 3 and 2 panelists/panel) were formed and the sensory evaluation data for each one compared. In general, the descriptors that contributed the most for the differentiation of the brands were yellow color, wood aroma, chemical compounds aroma and wood flavor, forming equivalent brand groups on the reduced panels. The data’s principal components analysis indicated a higher relationship between the first component and descriptors related to aged products, such as yellow color, wood aroma and flavor, vanilla aroma and caramel aroma. The second principal component was mostly related to the descriptor linked to not aged products, such as alcoholic aroma and sugar cane aroma. There was a spatial configuration loss of the brands dispersion related to the two firsts principal components when the panel reducing level was higher than 70%. The panels with 8 panelists could retain, in average, 74,3% of the descriptors having significant treatment effects; the panels with 6 retained 65,7%; the panels with 4 retained 65,7%; the panels with 3 retained 51,4%; and the panels with 2 retained with 42,9%. Only the panels with 4, 3 and 2 panelists were able to retain more information than could be predicted. The results suggest that panels with 4 panelists could be used on the sensory evaluation of sugar cane spirits without a critical loss of information. Eighteen brands of sugar cane spirits were analyzed in order to determine the most relevant descriptors on the characterization of the aged and not aged products. For the aged product, the less important descriptors, according to the canonical variable analysis, were alcoholic aroma, wood aroma, bitter taste and astringency. For the not aged products, the descriptors indicated as the less important were alcoholic aroma, wood aroma, vanilla aroma, astringency and pungency. It was not observed many correlations between the chemical and sensory determinations. A protocol for the sensory evaluation of cachaça was proposed. The presented methodology for the recruitment and selection of assessors was used. According to the results of this work, the evaluation should be done by at least four assessors and, depending on the kind of product, using the most relevant sensory attributes. |
publishDate |
2010 |
dc.date.issued.fl_str_mv |
2010-02-26 |
dc.date.available.fl_str_mv |
2011-08-29 2015-03-26T13:13:18Z |
dc.date.accessioned.fl_str_mv |
2015-03-26T13:13:18Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
ARAÚJO, Leandro Dias. Descriptive sensory evaluation of sugar cane spirits – preliminary protocol for the quality evaluation. 2010. 129 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2010. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/2877 |
identifier_str_mv |
ARAÚJO, Leandro Dias. Descriptive sensory evaluation of sugar cane spirits – preliminary protocol for the quality evaluation. 2010. 129 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2010. |
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http://locus.ufv.br/handle/123456789/2877 |
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por |
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Universidade Federal de Viçosa |
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Mestrado em Ciência e Tecnologia de Alimentos |
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UFV |
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BR |
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Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos |
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Universidade Federal de Viçosa |
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