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...

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Bibliographic Details
Main Author: Serafim,Felipe A. T. (author)
Other Authors: Seixas,Fernanda R. F. (author), Da Silva,Alexandre A. (author), Galinaro,Carlos A. (author), Nascimento,Eduardo S. P. (author), Buchviser,Silmara F. (author), Odello,Luigi (author), Franco,Douglas W. (author)
Format: article
Language:eng
Published: 2013
Subjects:
sugarcane spirits
cachaça sensory and chemical properties
multivariate analysis
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532013000600011
Country:Brazil
Oai:oai:scielo:S0103-50532013000600011

Internet

http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532013000600011

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