Assessment of sensory and physical-chemical quality, and potential for certification of cachaças from the state of Paraíba, Brazil

VILELA, Anderson Ferreira; OLIVEIRA, Líbia de Sousa Conrado; MUNIZ, Marcelo Barbosa; MÉLO, Beatriz Cavalcanti Amorim de; FIGUEIREDO, Maria José de; VIEIRA NETO, João de Mélo

doi:10.1590/fst.13520

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Original Article • Food Sci. Technol (Campinas) 41 (3) • Jul-Sep 2021 • https://doi.org/10.1590/fst.13520 copy

Assessment of sensory and physical-chemical quality, and potential for certification of cachaças from the state of Paraíba, Brazil

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The State of Paraíba is an important producer of artisanal cachaça that has outstanding quality in national tasting panels and for this reason this research studied organizational aspects for certification and compliance with Good Manufacturing Practices - GMP - of 53% of formal producers. Samples of cachaças from these producers were evaluated for physical-chemical and sensory quality by experienced tasters. Sixty-five percent of the cachaças evaluated met the legally determined physical-chemical quality parameters, but only 35% met the certification parameters. Evaluated the cachaça factories, on average, 85% of the GMP criteria were met. While, meeting the organizational criteria established for certification ranged from 48.1 to 82.4%. The sensory evaluation of the cachaça samples indicated that the distillates from Paraíba should be subjected to longer storage times in wooden barrels, as they had a high alcoholic olfactory character, aroma related to solvent, burning and pungency and did not present intense oiliness, vanilla flavor and caramel. The results indicated that cachaça producers in Paraíba will have difficulties in obtaining the certification seal, since they only respected 66.4% of the organizational aspects of registration and mandatory control.

Keywords:
sugarcane spirit; alembic; flavor profile

Physical-chemical quality parameters	Samples of cachaça										Legal Limits ^b b Brasil (2005a) combined with Brasil (2014).	Method uncertainty (%)
Physical-chemical quality parameters	1	2	3	4	5	6	7	8	9	10		Method uncertainty (%)
Volatile acidity ^a a Concentration in mg/100 mL anhydrous alcohol; (acetic acid)	55.2	49	138	38	165	66	245	132	36	200	150	16
Sum of secondary componentes ^a	400	471	506	400	438	479	639	524	405	630	200 - 650	-
Total esters ^a (ethyl acetate)	44	40.5	75	35	67	39	102	55	28	234	200	12
Total aldehydes ^a (acetaldehyde)	11	14	25	24	12	11	7	10	14	10	30	15
Furfural ^a	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	5	6
Sum of isobutyl. isoamyl and n-propyl alcohols ^a	290	367	269	303	195	363	286	327	323	198	360	9/17/10
Sec-butyl alcohol ^a	<0.05	<0.05	<0.05	<0.05	<0.05	<0.05	<0.05	<0.05	<0.05	<0.05	10	8
N-Butyl alcohol ^a	0.9	1	0.8	1.3	0.4	0.9	<1.0	1	0.7	0.5	3	10
Methyl alcohol ^a	6.2	7	4.5	3.2	4.1	4	4	5	5	2.4	20	8
Real alcohol contente (° GL)	43	42	38	41	37	40	37	38	40	45	38 - 48	0.3
Copper (mg/L)	1.8	1	5.4	4	4	3	2.2	<0.07	3.3	12	5	10
Lead (μg/L)	<10	<10	<10	<10	<10	<10	<10	<10	<10	<10	200	10
Arsenic (μg/L)	<7	<7	<7	<7	<7	<7	<7	<7	<7	<7	100	10
Acrolein ^a	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	5	11
Ethyl carbamate (μg/L)	139	87	224	81	<50	129	125	282	214	120	210	10
Sugars (sucrose) (g/L)	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	6.4	<1.0	<1.0	<1.0	6	9
Physical-chemical quality parameters	Samples of cachaça										Legal Limits ^b	Method uncertainty (%)
Physical-chemical quality parameters	11	12	13	14	15	16	17	18	19	20	Legal Limits ^b	Method uncertainty (%)
Volatile acidity ^a (acetic acid)	50	57.4	43	129	40	42	21	37	74	156	150	16
Sum of secondary componentes ^a	371	387	389	401	387	415	324	430	474	470	200 - 650	-
Total esters ^a (ethyl acetate)	25	48	34	51	29	42	17	27	46	87	200	12
Total aldehydes ^a (acetaldehyde)	8	20	9.5	9	15	19	9	13	15	12	30	15
Furfural ^a	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	5	6
Sum of isobutyl. isoamyl and n-propyl alcohols ^a	289	262	303	212	303	312	277	353	338	216	360	9/17/10
Sec-butyl alcohol ^a	<0.05	<0.05	<0.05	<0.05	<0.05	<0.05	2	1.2	16	<0.05	10	8
N-Butyl alcohol ^a	0.9	0.5	0.7	0.6	0.7	0.4	0.7	0.8	1	0.5	3	10
Methyl alcohol ^a	5	3.3	6	4	6	3	4.3	3	5	5	20	8
Real alcohol contente (° GL)	38	42	42	38	39	42	39	42	40	38	38 - 48	0.3
Copper (mg/L)	3.1	4	1	5	0.3	6	3	3.1	6	4.2	5	10
Lead (μg/L)	<10	<10	<10	18	<10	<10	<10	<10	<10	<10	200	10
Arsenic (μg/L)	<7	<7	<7	<7	<7	<7	<7	<7	<7	<7	100	10
Acrolein ^a	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	5	11
Ethyl carbamate (μg/L)	107	218	72	183	244	120	210	95	527	<50	210	10
Sugars (sucrose) (g/L)	<1.0	<1.0	<1.0	<1.0	6	<1.0	<1.0	<1.0	4.5	<1.0	6	9

Cachaça samples	Alcoholic aroma	Irritating nasal sensation	Sweet taste	Bitter taste	Sour taste	Residual alcoholic flavor
1	5.5 ^a	1.9 ^gf	3.8 ^bcde	2.9 ^bc	4.7 ^a	4.6 ^a
2	3.6 ^de	0.5 ^ij	2.8 ^def	2.9 ^bc	2.5 ^cdef	3.4 ^abcd
3	2.9 ^efg	3.2 ^bc	3.2 ^cdef	3.0 ^bc	2.0 ^efgh	4.2 ^ab
4	4.1 ^bcd	1.4 ^gh	2.3 ^f	1.9 ^de	3.3 ^bcd	4.3 ^ab
5	3.1^ef	1.9 ^gf	4.6 ^ab	2.3 ^cd	2.2 ^efg	2.7 d
6	4.8 ^abc	3.4 ^b	3.0 ^def	1.5 ^efg	2.5 ^cdef	4.2 ^ab
7	2.5 ^fg	2.2 ^ef	3.8 ^bcde	1.8 ^de	1.4 ^ghi	3.0 ^cd
8	2.2 ^g	0.2 ^j	4.6 ^ab	0.8 ^g	1.4 ^hi	3.9 ^abc
9	4.7 ^bc	1.2 ^ij	3.3 ^cdef	1.4 ^efg	2.5 ^cdef	3.4 ^bcd
10	4.3 ^bcd	3.3 ^bc	2.7 ^ef	2.9 ^bc	3.4 ^b	4.2 ^ab
11	3.2 ^ef	2.9 ^bcde	4.0 ^bcd	1.4 ^efg	3.2 ^bcd	3.4 ^bcd
12	3.6 ^g	1.2 ^ih	4.2 ^abc	1.2 ^efg	1.4 ^ghi	3.7 ^abcd
13	4.9 ^ab	2.4 ^def	3.6 ^bcde	1.0 ^fg	2.5 ^def	3.3 ^bcd
14	4.3 ^bcd	3.0 ^bcd	3.4 ^bcde	2.9 ^bc	2.8 ^bcde	3.6 ^abcd
15	3.6 ^de	0.7 ^ij	5.0 ^a	1.7 ^def	1.7 ^fghi	2.9 ^cd
16	4.4 ^bcd	1.2 ^hi	3.4 ^cde	3.5 ^b	3.0 ^bcd	4.6 ^a
17	4.0 ^cd	2.2 ^ef	3.8 ^bcde	2.9 ^bc	3.2 ^bcd	3.5 ^abcd
18	5.0 ^ab	2.7 ^cde	3.4 ^cde	3.6 ^b	3.3 ^bc	4.5 ^ab
19	4.0 ^cd	5.6 ^a	2.7 ^ef	4.7 ^a	3.4 ^bc	3.7 ^abcd
20	2.5 ^fg	0.6 ^ij	4.2 ^abc	1.4 ^efg	1.2 ⁱ	2.8 ^cd
General mean	3.8 ± 1.1	2.1 ± 1.3	3.6 ± 1.0	2.3 ± 1.1	2.6 ± 1.0	3.7 ± 0.9

Cachaça samples	Attendance (%)		Cachaça samples	Attendance (%)
Cachaça samples	GMP	INMETRO	Cachaça samples	GMP	INMETRO
1	92.8	72.3	11	87.0	42.2
2	99.4	87.1	12	93.8	67.7
3	94.0	82.4	13	87.2	68.7
4	84.8	66.7	14	85.4	63.7
5	85.5	62.6	15	95.6	61.5
6	87.3	65.8	16	97.6	78.7
7	85.1	58.1	17	96.9	78.7
8	95.1	73.3	18	86.5	67.7
9	93.9	62.3	19	96.4	78.1
10	87.5	56.2	20	93.2	68.3

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[1] *Corresponding author: prof.ufpb.anderson@gmail.com