Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/33085
metadata.artigo.dc.title: Temporal dominance of sensations and preferences of Brazilians and Slovakians: a cross‐cultural study of cachaças stored with woods from the Amazon rainforest
metadata.artigo.dc.creator: Simioni, Síntia Carla Corrêa
Tovar, Diego Mercado
Rodrigues, Jéssica Ferreira
Souza, Vanessa Rios de
Nunes, Cleiton Antônio
Vietoris, Vladimir
Pinheiro, Ana Carla Marques
metadata.artigo.dc.subject: Amazon rainforest
Distilled beverages
Acceptance test
Cachaça - Storage
Floresta amazônica
Bebidas destiladas
Teste de aceitação
Cachaça - Armazenamento
metadata.artigo.dc.publisher: Society of Chemical Industry
metadata.artigo.dc.date.issued: 30-Aug-2018
metadata.artigo.dc.identifier.citation: SIMIONI, S. C. C. et al. Temporal dominance of sensations and preferences of Brazilians and Slovakians: a cross‐cultural study of cachaças stored with woods from the Amazon rainforest. Journal of Food and Agriculture, [S. l.], v. 98, n. 11, p. 4058-4064, 30 Aug. 2018.
metadata.artigo.dc.description.abstract: BACKGROUND Brazilians and Slovakians evaluated the temporal profile and the acceptability of cachaça stored with different woods (Cumarurana (CM), Jatobá (JT) and, Louro‐vermelho (LV), which are found in the Amazon rainforest, and also oak), with the aim of performing a cross‐cultural comparison of the dynamic profile of the attributes perceived in the cachaças and the sensorial acceptance of the samples. RESULTS Important differences were observed between the temporal sensorial profiles generated by the two groups and their preferences. Brazilians preferred cachaças stored with the traditional wood, oak, followed by those stored with JT and CM. In contrast, Slovakians preferred cachaças stored with JT, followed by those stored with LV and oak. For both countries, the dominance of wood flavor and vanilla attributes at the end of the analysis time was positively associated with acceptance, while the dominance of off‐flavors and the wood flavor attribute at the beginning of the analysis time was negatively associated with acceptance for Brazilians and Slovakians, respectively. CONCLUSION Brazilians preferred cachaça stored with oak wood, and Slovakians preferred cachaça stored with JT wood, with acceptability being strongly associated with the dominance of wood flavor and vanilla attributes at the end of the evaluation time. © 2018 Society of Chemical Industry
metadata.artigo.dc.identifier.uri: https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.8922
http://repositorio.ufla.br/jspui/handle/1/33085
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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