Amazonian wood chips as a strategy to change the sensory and chemical characteristics of cachaça
DOI:
https://doi.org/10.5327/fst.00402Keywords:
physic-chemical analysis, volatile compounds, temporal dominance of sensations, acceptance testAbstract
The aim of this study was to evaluate the physicochemical properties, temporal profiles, and consumer acceptability of cachaças aged with different Amazonian woods, namely, cumarurana, jatobá, and louro-vermelho, compared with traditional oak. Cachaças were stored with wood chips in glass containers for 6 months, after which sensory and chemical analyses were conducted. The results revealed that cachaças aged with cumarurana and jatobá had sensory profiles and acceptability similar to those aged with oak, displaying desirable wood and vanilla flavors. In contrast, cachaça aged with louro-vermelho was less accepted due to the detection of off-flavors. The chemical analysis indicated that higher levels of volatile acidity, higher alcohols, dry extract, esters, and aromatic compounds, such as ethyl hexanoate and ethyl octanoate, positively influenced the sensory acceptance of the cachaças. Conversely, a translucent hue and high concentrations of certain alcohols were associated with lower acceptance. The study concludes that cumarurana and jatobá present promising alternatives to oak for cachaça aging, offering new opportunities to diversify flavor profiles and meet consumer demands. The use of Amazonian woods could add value to cachaça production, promoting a unique sensory experience while supporting sustainable practices in the beverage industry.
Downloads
References
Abreu-Naranjo, R., Yordi, E. G., Radice, M., Scalvenzi, L., & Pérez-Martínez, A. (2023). Preliminary study regarding the optimisation of the accelerated ageing of sugar cane spirit by applying ultrasound-assisted extraction and white oak chips (Quercus alba). Food Analytical Methods, 16, 1120-1130. https://doi.org/10.21203/rs.3.rs-2061069/v1
Acree, T., & Heinrich, A. (1997). Gas chromatography – olfactometry (GCO) of natural products. Kovats retention indices sorted by DB5. Cornell University. Retrieved from http://nysaes.cornell.edu/flavornet
Adams, R. P. (2007). Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation.
Albert, A., Salvador, A., Schlich, P., & Fiszman, S. (2012). Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks. Food Quality and Preference, 24(1), 111-118. https://doi.org/10.1016/j.foodqual.2011.10.003
Alcarde, A. R., Souza, P. A., & Belluco, A. E. S. (2010). Aspectos da composição química e aceitação sensorial da aguardente de cana-de-açúcar envelhecida em tonéis de diferentes madeiras. Ciência e Tecnologia de Alimentos, 30(Suppl. 1), 226-232. https://doi.org/10.1590/S0101-20612010000500035
Angelino, S. A. G. F. (1991). Volatiles in beer. In H. Maarse (Ed.), Volatile compounds in foods and beverages (pp. 581-615). Marcel Dekker.
Arthur, C. L., & Pawliszin, J. (1990). Solid phase microextraction with thermal desorption using fused silica optical fibers. Analytical Chemistry, 62(19), 2145-2148. https://doi.org/10.1021/ac00218a019
Barbosa, R. B., Santiago, W. D., Alvarenga, G. F., Oliveira, R. E. S., Ferreira, V. R. F., Nelson, D. L., & Cardoso, M. G. (2022). Physical–chemical profile and quantification of phenolic compounds and polycyclic aromatic hydrocarbons in cachaça samples aged in oak (Quercus sp.) barrels with different heat treatments. Food Bioprocess Technology, 15, 1977-1987. https://doi.org/10.1007/s11947-022-02853-w
Bortoletto, A. M., Silvello, G. C., & Alcarde, A. R. (2018). Good manufacturing practices, hazard analysis, and critical control point plan proposal for distilleries of cachaça. Scientia Agricola, 75(5), 432-443. https://doi.org/10.1590/1678-992X-2017-0040
Bortoletto, A. M., Silvello, G. C., & Alcarde, A. R. (2021). Aromatic profiling of flavor active compounds in sugarcane spirits aged in tropical wooden barrels. Brazilian Journal of Food Technology, 24, e2019071. https://doi.org/10.1590/1981-6723.07119
Brasil (2005). Ministério da Agricultura, Pecuária e do Abastecimento. Instrução normativa nº 24, de 8 de setembro de 2005: Padrões oficiais para análise físico-química de bebidas e vinagre. Diário Oficial da União.
Brasil (2022). Ministério da Agricultura, Pecuária e Abastecimento. Portaria nº 539, de 26 de dezembro de 2022: Estabelece os padrões de identidade e qualidade da aguardente de cana e da cachaça. Diário Oficial da União.
Caetano, D., Lima, C. M. G., Sanson, A. L., Silva, D. F., Hassemer, G. S., Verruck, S., Silva, G. A., Afonso, R. J. C. F., Coutrim, M. X., & Gregório, S. R. (2021). Descriptive screening and lexicon development of non-aged artisanal cachaça sensorial profile using principal component analysis and Kohonen artificial neural networks. Journal of Sensory Studies, 36(3), e12645. https://doi.org/10.1111/joss.12645
Cardeal, Z. L., de Souza, P. P., Gomes da Silva, M. D. R., & Marriott, P. J. (2008). Comprehensive two-dimensional gas chromatography for fingerprint pattern recognition in cachaça production. Talanta, 74(4), 793-799. https://doi.org/10.1016/j.talanta.2007.07.021
Cardoso, M. G. (2020). Produção de aguardente de cana (4th ed.). Ed. UFLA.
Caruso, M. S. F., Nagato, L. A. F., & Alaburda, J. (2008). Avaliação do teor alcoólico e componentes secundários de cachaças. Revista do Instituto Adolfo Lutz, 67(1), 28-33. https://doi.org/10.53393/rial.2008.67.32786
Castro, J. P., Perígolo, D. M., Bianchi, M. L., Mori, F. A., Fonseca, A. S., Alves, I. C. N., & Vasconcellos, F. J. (2015). Uso de espécies amazônicas para envelhecimento de bebidas destiladas: Análises física e química da madeira. CERNE, 21(2), 319-327. https://doi.org/10.1590/01047760201521021567
Castro, M. C., Bortoletto, A. M., Silvello, G. C., & Alcarde, A. R. (2020). Maturation related phenolic compounds in cachaça aged in new oak barrels. Journal of the Institute of Brewing, 127(1), 70-77. https://doi.org/10.1002/jib.629
Conceição, V. S. da, Rocha, A. M., Silva, M. S., Soares, P. M., & Lopes, J. M. (2020). The geographical indication of cachaça: An instrument for regional development and innovation. Brazilian Journal of Development, 6(6), 35137-35155. https://doi.org/10.34117/bjdv6n6-160
Corbion, C., Smith-Ravin, J., Marcelin, O., & Bouajila, J. (2023). An overview of spirits made from sugarcane juice. Molecules, 28(19), 6810. https://doi.org/10.3390/molecules28196810
Czerny, M., Christlbauer, M., Christlbauer, M., Fischer, A., Granvogl, M., Hammer, M., et al. (2008). Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions. European Food Research Technology, 228, 265-273. https://doi.org/10.1007/s00217-008-0931-x
Faria, J. B., Ferreira, V., Lopez, R., & Cacho, J. (2003). The sensory characteristic defect of cachaça distilled in absence of copper. Alimentos e Nutrição, 14(1), 1-7.
Guimarães, B. P., Neves, L. E. P., Guimarães, M. G., & Ghesti, G. F. (2020). Evaluation of maturation congeners in beer aged with Brazilian woods. Journal of Brewing and Distilling, 9(1), 1-7. https://doi.org/10.5897/JBD2019.0053
Janzantti, N. S. (2004). Compostos voláteis e qualidade de sabor da cachaça (Doctoral dissertation, Universidade Estadual de Campinas).
Lima, C. M. G., Benoso, P., Pierezan, M. D., Santana, R. F., Hassemer, G. S., Rocha, R. A., Dalla Nora, F. M., Verruck, S., Caetano, D., & Simal-Gandara, J. (2022). A state-of-the-art review of the chemical composition of sugarcane spirits and current advances in quality control. Journal of Food Composition and Analysis, 106, 104338. https://doi.org/10.1016/j.jfca.2021.104338
Macfie, H. J., Bratchell, N., Greenhoff, K., & Vallis, L. V. (1989). Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies, 4(2), 129-148. https://doi.org/10.1111/j.1745-459X.1989.tb00463.x
Meilgaard, M. C. (1975). Flavor chemistry of beer: Part II: Flavor and threshold of 239 aroma volatiles. MBAA Technical Quarterly, 12(3), 151-168.
Meilgaard, M. C., Civille, G. V., & Carr, B. T. (2006). Sensory evaluation techniques (4th ed.). CRC Press.
Miranda, M. B., Martins, N. G. S., Belluco, A. E. S., Horii, J., & Alcarde, A. R. (2008). Chemical profile of aguardente – Brazilian sugar cane alcoholic drink – aged in oak casks. Ciência e Tecnologia de Alimentos, 28(Suppl.), 84-89. https://doi.org/10.1590/S0101-20612008000500014
Moskowitz, H. R. (1983). Product testing and sensory evaluation of foods: Marketing and R&D approaches. Food & Nutrition Press.
National Institute of Standards and Technology (NIST) (2013). NIST Chemistry WebBook. National Institute of Standards and Technology. Retrieved from http://webbook.nist.gov/chemistry/
Nunes, C. A., & Pinheiro, A. C. M. (2012). SensoMaker Version 1.9 [Software]. Universidade Federal de Lavras.
Odello, L., Braceschi, G. P., Fortunato Seixas, F. R., da Silva, A. A., Galinaro, C. A., & Franco, D. W. (2009). Avaliação sensorial de cachaça. Química Nova, 32(7), 1839-1844. https://doi.org/10.1590/S0100-40422009000700027
Oliveira, R. E. S., Cardoso, M. G., Santiago, W. D., Barbosa, R. B., Alvarenga, G. F., & Nelson, D. L. (2020). Physicochemical parameters and volatile composition of cachaça produced in the state of Paraíba, Brazil. Research, Society and Development, 9(7), e504974409. https://doi.org/10.33448/rsd-v9i7.4409
Paolini, M., Tonidandel, L., & Larcher, R. (2022). Development, validation and application of a fast GC-FID method for the analysis of volatile compounds in spirit drinks and wine. Food Control, 136, 108873. https://doi.org/10.1016/j.foodcont.2022.108873
Pineau, N., & Schlich, P. (2015). Temporal dominance of sensation (TDS) as a sensory profiling technique. In J. Delarue, J. B. Lawlor, & M. Rogeaux (Eds.), Rapid Sensory Profiling Techniques and Related Methods (pp. 67-82). Woodhead Publishing.
Pineau, N., Schlich, P., Cordelle, S., Mathonnière, C., Issanchou, S., Imbert, A., Rogeaux, M., Etiévant, P., & Koster, E. (2009). Temporal dominance of sensations: Construction of the TDS curves and comparison with time–intensity. Food Quality and Preference, 20(6), 450-455. https://doi.org/10.1016/j.foodqual.2009.04.005
Pino, J. A., Tolle, S., Gök, R., & Winterhalter, P. (2012). Characterisation of odour-active compounds in aged rum. Food Chemistry, 132(3), 1436-1441. https://doi.org/10.1016/j.foodchem.2011.11.133
Qiao, L., Wang, J., Wang, R., Zhang, N., & Zheng, F. (2023). A review on flavor of Baijiu and other world-renowned distilled liquors. Food Chemistry, 20, 100870. https://doi.org/10.1016/j.fochx.2023.100870
Ratkovich, N., Esser, C., Machado, A. M. R., Mendes, B. A., & Cardoso, M. G. (2023). The spirit of cachaça production: An umbrella review of processes, flavour, contaminants and quality improvement. Foods, 12(17), 3325. https://doi.org/10.3390/foods12173325
Santiago, W. D. (2016). Perfil físico-químico, compostos voláteis, carbamato de etila e compostos fenólicos de cachaças armazenadas em tonéis recém-confeccionados de carvalho e madeiras nativas brasileiras (Doctoral dissertation, Universidade Federal de Lavras).
Santiago, W. D., Borges, C. N., Barbosa, R. B., Mendonça, H. A., Nelson, D. L., & Cardoso, M. G. (2020). Investigation of Brazilian cachaças regarding their standardization and quality. Research, Society and Development, 9(7), e387974117. https://doi.org/10.33448/rsd-v9i7.4117
Santiago, W. D., Cardoso, M. G., Gomes, M. S., Rodrigues, L. M. A., Cardoso, R. R., & Brandão, R. M. (2014). Correlação entre extrato seco total, composição fenólica total e intensidade de cor de cachaças envelhecidas em tonéis de carvalho (Quercus sp) e amburana (Amburana cearensis) em um período de 12 meses. Revista e-xacta, 7(2), 9-15. https://doi.org/10.18674/exacta.v7i2.1259
Serafim, F. A. T., Seixas, F. R. F., Silva, A. A., Galinaro, C. A., Nascimento, E. S. P., Buchviser, S. F., Odello, L., & Franco, D. W. (2013). Correlation between chemical composition and sensory properties of Brazilian sugarcane spirits (cachaças). Journal of the Brazilian Chemical Society, 24(6), 973-982. https://doi.org/10.5935/0103-5053.20130125
Siebert, T. E., Smyth, H. E., Capone, D. L., Neuwöhoner, C., Pardon, K. H., Skouroumounis, G. K., et al. (2005). Stable isotope dilution analysis of wine fermentation products by HS-SPME-GCMS. Analytical Bioanalytical Chemistry, 381(4), 937-947. https://doi.org/10.1007/s00216-004-2992-4
Silveira, A. L., & Barbeira, P. J. S. (2022). A fast and low-cost approach for the discrimination of commercial aged cachaças using synchronous fluorescence spectroscopy and multivariate classification. Journal of the Science of Food and Agriculture, 102(11), 4918-4926. https://doi.org/10.1002/jsfa.11857
Simioni, S. C. C., Tovar, D. M., Rodrigues, J. F., Souza, V. R., Nunes, C. N., Vietoris, V., & Pinheiro, A. C. M. (2018). Temporal dominance of sensations and preferences of Brazilians and Slovakians: A cross-cultural study of cachaças stored with woods from the Amazon rainforest. Journal of the Science of Food and Agriculture, 98(11), 4058-4064. https://doi.org/10.1002/jsfa.8922
Souza, M. D. C. A., Vásquez, P., Del Mastro, N. L., Acree, T. E., & Lavin, E. H. (2006). Characterization of cachaça and rum aroma. Journal of Agriculture and Food Chemistry, 54(2), 485-488. https://doi.org/10.1021/jf0511190
Stone, H., & Sidel, J. (2004). Sensory evaluation practices. Elsevier Academic Press.
Yokota, S. R. C. (2005). Avaliação sensorial descritiva de cachaça envelhecida entre 18 e 24 meses por 4 painéis de julgadores (Master's thesis, Universidade Federal de Viçosa).
Wald, A. (1945). Sequential tests of statistical hypotheses. The Annals of Mathematical Statistics, 16(2), 117-186. https://doi.org/10.1214/aoms/1177731118
Williams, A. A. (1974). Flavour research and the cider industry. Journal of the Institute of Brewing, 80(5), 455-470. https://doi.org/10.1002/j.2050-0416.1974.tb06795.x
Zacaroni, L. M., Cardoso, M. G., Saczk, A. A., Santiago, W. D., Anjos, J. P., Masson, J., & Nelson, D. L. (2011). Caracterização e quantificação de contaminantes em aguardentes de cana. Química Nova, 34(2), 320-324. https://doi.org/10.1590/S0100-40422011000200016
