Influence of Volatile Acidity at Different Concentrations on the Sensory Profile of Cachaça

Abstract

Background and Objective: The chemical and sensory quality of cachaça is directly linked to the beverage’s production process and the correct implementation of Good Manufacturing Practices. Volatile acidity affects not only the chemical quality but also the sensory quality of distillates, even when the levels are within legal limits. This study was designed to investigate the sensory effects of the gradual increase in volatile acidity in three commercial samples of unaged cachaça.

Materials and Methods: Three different concentrations of volatile acidity were used to observe sensory effects. A total of nine samples were analyzed. The evaluation of the nine samples at different volatile acidity concentrations was carried out in six separate sessions, also in triplicate. Standards of Identity and Quality were established to specify the limits of non-alcoholic volatile components, as well as organic and inorganic contaminants. The Quantitative Descriptive Analysis (QDA) results were analysed using one-way ANOVA for each attribute, considering the sources of variation: sample, trained assessor and interaction.

Results: Identical samples, however, with different acidity levels, exhibited distinct sensory profiles in the analyses. Cachaças with lower volatile acidity were associated with positive sensory attributes such as “velvety” and “sweet taste”, while tasters perceived doped samples to have acetone and vinegar aromas, which could cause consumers to reject it.

Conclusion: Volatile acidity affects not only the chemical quality but also the sensory quality of distillates, even when the levels are within legal limits.