Terminology for the descriptive sensory analysis of cachaça produced using cell recycling of commercial yeasts
DOI:
https://doi.org/10.58430/jib.v132i3.103Keywords:
cachaça, sensory, lexicon, quantitative descriptors, analysis, yeast, fermentation, recyclingAbstract
Why was the work done: Yeast strain selection and biomass recycling are used during cachaça production, yet the impact on the sensory profile remains poorly understood. This study assessed how successive recycling of strains of commercial Saccharomyces cerevisiae influences the sensory characteristics of unaged cachaça.
How was the work done: Twenty four cachaça samples were produced with four commercial strains of S. cerevisiae subjected to successive cycles of recycling and periodic yeast renewal. A trained sensory panel developed a descriptive sensory lexicon and evaluated the samples using quantitative descriptive analysis. Analysis of variance and principal component analysis were used to identify the sensory attributes that differentiated the samples of cachaça.
What are the main findings: Thirty seven sensory descriptors were established for characterisation of cachaça. Alcoholic sensation and ethanol aroma predominated across all samples; however, significant differences were observed for selected sensory attributes. DistilaMax CN and CA11 were associated with fruity and floral notes, whereas DistilaMax RM and DistilaMax SR showed greater pungency and oily characteristics. Increased cycles of yeast recycling were associated with the increased intensity of undesirable attributes, particularly rancid and vinegar aromas.
Why is the work important: The results demonstrate that yeast strain selection and management of biomass recycling influence the sensory profile of cachaça, supporting the optimisation of fermentation strategies to improve product consistency and quality. In addition, the sensory lexicon developed in this work provides a framework for future sensory studies and quality control of sugarcane spirits.
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