Correlation between chemical composition and sensory properties of Brazilian sugarcane spirits (cachaças)
The correlation between the chemical composition and the sensory data for 28 cachaça samples was investigated using principal component analysis (PCA). A chemical model was then developed using linear discriminant analysis (LDA) to classify the distillate samples according to their sensory qualities...
| Autor principal: | |
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| Outros Autores: | , , , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2013
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| Assuntos: | |
| Texto completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532013000600011 |
| País: | Brasil |
| Oai: | oai:scielo:S0103-50532013000600011 |