Avaliação sensorial das bebidas aguardente industrial de cana-de-açúcar e cachaça de alambique: uma contribuição para o desenvolvimento de um protocolo de análise

• Ano de defesa: 2010
• Autor(a) principal: Pinheiro, Sandra Helena de Mesquita
• Orientador(a): Chaves, José Benício Paes
• Banca de defesa: Pereira, José Antonio Marques , Silva, Paulo Henrique Alves da , Casimiro, Antonio Renato Soares de
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Doutorado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Cachaça; Sensorial; Protocolo sensorial; Provadores treinados; Treinamento sensorial
• Palavras-chave em Inglês: Cachaça; Sensory; Sensory protocol; Trained judges; Sensory training
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/436

This work aimed at developing a sensory protocol for the beverages industrial sugarcane spirit and alambique cachaça. Sixteen brands of sugarcane spirits and alambique cachaças commercialized in Viçosa (MG) and Fortaleza (CE) were selected. Chromatographic analyses through Gas Chromatography coupled with Mass Spectrometry (GPC-MS), physicochemical analyses and Quantitative Descriptive Analyses (QDA) were performed. As for chromatographic and physico-chemical analyses, all samples complied with Quality Standards established by Federal regulations of MAPA (Ministério da Agricultura, Pecuária e Abastecimento), with regard to: Alcohol Degree, Total Higher Alcohols, Furfural, Total Esters, Copper, Ethyl Carbamate, Total Aldehydes, sec-buthyl Alcohol, n-buthyl Alcohol, Methanol, Acrolein and Volatile Acids. Although this is not a legal requirement, the major volatile compounds (Acetaldehyde, Ethyl-acetate, Methanol, sec-Butanol, n-Propanol, Isobutanol and isoamyl-alcohol) were also analyzed and were within the expected levels. QDA analyses were performed with two trained sensory panel (the first one, with 14 judges; the second one, with 7), considering 14 sensory descriptors: color, irritation, alcoholic aroma, woody aroma, ardency, alcoholic taste, sweet taste, bitter taste, woody flavor, residual alcoholic flavor, residual bitter taste, residual woody, residual ardency and adstringency. The results, analyzed according to the criteria proposed by Stone e Sidel (1974), pointed the descriptors color, alcoholic aroma, woody aroma and alcoholic flavor as those with highest averages, indicating that were the attributes more easily perceived by both assayer panel. Statistical analyses were done using the SAS 9.0 software by establishing the sensory profile of the two teams and the lowest number of assayers of a sensory teams for sugarcane spirit and alambique cachaça evaluation. Principal component analysis explained the following percentages of the variations between the samples, considering the 14 sensory descriptors: 91,13% - 81,48% by CP1 and 9,65% by CP2 for the 12 assayers team ; 78,54% - 55,56% by CP1 and 22,99% by CP2 for the 7 assayers team. The Duncan test, with p>0.05, pointed out the 3 assayers team as that with the highest average, followed by 4 assayers one. Based on these results, a protocol model to the training of assayers for sensory evaluation of sugarcane spirit and cachaça is proposed in the end of this document.