Temporal dominance of sensations and preferences of Brazilians and Slovakians: a cross‐cultural study of cachaças stored with woods from the Amazon rainforest

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorSimioni, Síntia Carla Corrêa-
Autor(es): dc.creatorTovar, Diego Mercado-
Autor(es): dc.creatorRodrigues, Jéssica Ferreira-
Autor(es): dc.creatorSouza, Vanessa Rios de-
Autor(es): dc.creatorNunes, Cleiton Antônio-
Autor(es): dc.creatorVietoris, Vladimir-
Autor(es): dc.creatorPinheiro, Ana Carla Marques-
Data de aceite: dc.date.accessioned2026-02-09T12:18:43Z-
Data de disponibilização: dc.date.available2026-02-09T12:18:43Z-
Data de envio: dc.date.issued2019-02-27-
Data de envio: dc.date.issued2019-02-27-
Data de envio: dc.date.issued2018-08-30-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/33085-
Fonte completa do material: dc.identifierhttps://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.8922-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1158745-
Descrição: dc.descriptionBACKGROUND 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-
Idioma: dc.languageen-
Publicador: dc.publisherSociety of Chemical Industry-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food and Agriculture-
Palavras-chave: dc.subjectAmazon rainforest-
Palavras-chave: dc.subjectDistilled beverages-
Palavras-chave: dc.subjectAcceptance test-
Palavras-chave: dc.subjectCachaça - Storage-
Palavras-chave: dc.subjectFloresta amazônica-
Palavras-chave: dc.subjectBebidas destiladas-
Palavras-chave: dc.subjectTeste de aceitação-
Palavras-chave: dc.subjectCachaça - Armazenamento-
Título: dc.titleTemporal dominance of sensations and preferences of Brazilians and Slovakians: a cross‐cultural study of cachaças stored with woods from the Amazon rainforest-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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