Chemical composition and sensory diversity of colourless cachaças from Paraíba: influence of geographic origin and production practices

Vanessa Da-Silva; Eike Torres; Leila Carvalho; Mércia Galvão; Marta Madruga; Normando Ribeiro-Filho; Taliana Bezerra

doi:10.58430/jib.v131i3.79

Authors

Vanessa Da-Silva Federal University of Paraiba
Eike Torres Federal University of Paraiba https://orcid.org/0000-0002-1188-6455
Leila Carvalho Federal University of Paraiba https://orcid.org/0000-0002-0057-398X
Mércia Galvão Federal University of Paraiba https://orcid.org/0000-0001-9384-9932
Marta Madruga Federal University of Paraiba https://orcid.org/0000-0002-8619-3178
Normando Ribeiro-Filho Federal University of Paraiba https://orcid.org/0000-0002-6318-2935
Taliana Bezerra Federal University of Paraiba

DOI:

https://doi.org/10.58430/jib.v131i3.79

Keywords:

Cachaça, geographic origin, industrial practice, legal parameters, aroma compounds

Abstract

Why was the work done: This study considers how geography, soil and climate (edaphoclimatic) conditions, field practices, and industrial processes, influence the chemical composition and aroma of colourless cachaça from the state of Paraíba in Brazil. Despite technological developments, the effect of regional factors on the compliance of cachaça with legal standards and sensory diversity remains underexplored.

How was the work done: 26 samples of crystal cachaça from the Mata, Agreste, and Sertão mesoregions (geographic subdivisions) of Paraíba were analysed. Physicochemical parameters (alcohol and volatile acidity) were quantified, while copper was determined using flame atomic absorption spectroscopy. Volatile compounds - including esters, alcohols, aldehydes, and ethyl carbamate - were quantified using gas chromatography with flame ionisation detection and gas chromatography-mass spectrometry.

What are the main findings: Five producers of cachaça failed to meet the legal limits for the content of copper, presumably due to inadequate cleaning of copper stills and poor distillation control. In all 85 volatile compounds were identified, revealing regional differences in aroma profiles.

Why is the work important: The findings demonstrate that the sensory and chemical diversity of cachaça is driven by complex interactions between edaphoclimatic conditions, sugarcane management, and processing methods. These factors contribute to the distinctiveness of regional cachaças, providing opportunities for market differentiation.

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