SciELO - Scientific Electronic Library Online

 
vol.42 número2Avaliação de amêndoas de baru in natura armazenadas em diferentes embalagensTeste de aceitação de laranjas de umbigo ‘Navelina’ índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

  • No hay articulos similaresSimilares en SciELO

Compartir


Revista de Ciências Agrárias

versión impresa ISSN 0871-018X

Resumen

SILVA, João Henrique do Nascimento e; VERRUMA-BERNARDI, Marta Regina; MARGARIDO, Luiz Antônio Correa  y  OLIVEIRA, Alessandra Lopes de. Sensory analysis of organic and conventional cachaça. Rev. de Ciências Agrárias [online]. 2019, vol.42, n.2, pp.271-280. ISSN 0871-018X.  https://doi.org/10.19084/rca.17426.

Cachaça, produced from sugar cane, is considered a genuine Brazilian drink. The improvement in the quality of cachaça contributed to greater acceptance in the market and greater volume of production and export. The objective of this study was to evaluate if the varieties (RB 867515, RB 966928 and RB 855453) and sugar cane crop management (without organic and conventional fertilization) influence the sensorial characteristics of cachaça. Descriptive Analysis by Ordination (ADO) and acceptance were used. The results showed the existence of sensorial differentiation between the drinks of different varieties and managements. These, in turn, influenced the sensory attributes, evaluated through ADO. In the opinion of the evaluators during the sensorial analysis of acceptance, color was not a factor of differentiation among beverages, aroma, flavor, body and overall impression may have influence of the acceptance of cachaças produced from varieties RB 855453 and RB 867515, in the organic management modality.

Palabras clave : beverage; quality; varieties; management; sugarcane.

        · resumen en Portugués     · texto en Portugués     · Portugués ( pdf )

 

Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons