期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2004
卷号：22
期号：01
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：The influence of alcoholic concentration and acidity on the sensory perception
profile of sugarcane spirit was studied, aiming to detect similarities and differences
in the evaluation of product flavor and aroma typical attributes. Recent prepared
sugarcane spirit was utilized, which was submitted to dilution and acidification
with succinic acid, originating four samples for tests. It was concluded that the
alcoholic concentration and acidity didnt influence the sensory evaluation of the
typical attributes of the spirit. The spirit dilution didnt contribute for the maximization
of differences perception among aroma and flavor of two samples. The acidity
variation didnt disguise the attributes sensory expression due to the secondary
components of the spirit, represented mainly by aldehydes, superior alcohols,
esters and organic acids.
