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This study focuses on the determination of the chemical profile of 24 non-aged Brazilian artisanal sugarcane spirits (cachaça) samples through chromatographic quantification and chemometric treatment via principal component analysis (PCA) and Kohonen’s neural network. In total, forty-seven (47) chemical compounds were identified in the samples of non-aged artisanal cachaça, in addition to determining alcohol content, volatile acidity, and copper. For the PCA of the chemical compounds’ profile, it could be observed that the samples were grouped into seven groups. On the other hand, the variables’ bearings were grouped together, making it difficult to separate the components in relation to the sample groups and reducing the chances of obtaining all the necessary information. However, by using a Kohonen’s neural network, samples were grouped into eight groups. This tool proved to be more accurate in the groups’ formation. Among the chemical classes of the compounds observed, esters stood out, followed by alcohols, acids, aldehydes, ketones, phenol, and copper. The abundance of esters in these samples may suggest that these compounds would be part of the regional standard for cachaças produced in the region of Salinas, Minas Gerais.

Com um estilo de vida cada vez mais agitado, o consumidor busca por conveniência, com produtos de preparo fácil e rápido. Nesse contexto, destacam-se os produtos cárneos reestruturados empanados tipo nuggets. O objetivo do estudo foi desenvolver e avaliar sensorialmente nuggets elaborados com carne suína. Foram preparadas três formulações com diferentes concentrações de gordura suína. Realizou-se a avaliação microbiológica das formulações, as quais não apresentaram contaminação microbiana. A avaliação sensorial de aceitabilidade foi conduzida empregando uma escala hedônica de 9 pontos para os atributos maciez, sabor, aroma, crocância, aparência e impressão global do produto. Além disso, com o objetivo de avaliar a opinião dos consumidores frente ao produto, foi aplicado um teste de intenção de compra com escala de 5 pontos. Os resultados obtidos mostram que as três amostras obtiveram nota maior ou igual a 7 (gostei regularmente) por mais de 90% dos julgadores, sendo que nenhuma nota inferior a 5 foi atribuída às formulações, indicando baixa rejeição dos produtos. A intenção de compra também foi elevada, sendo que a porcentagem de julgadores que indicaram notas 4 e 5, que correspondem respectivamente aos termos “provavelmente compraria” e “certamente compraria” foi de 86.4, 81.8 e 84.5% para a amostra A, B e C, respectivamente. O trabalho demonstrou que os nuggets à base de carne suína e com diferentes teores de gordura obtiveram ótima aceitabilidade e intenção de compra, apresentando-se como alternativa potencial de inserção no mercado consumidor.

Cachaça is a distilled spirit made from sugarcane, exclusively produced in Brazil, and appreciated worldwide. This paper seeks to evaluate the sensory characteristics of 24 nonaged artisanal cachaça samples from Salinas (Minas Gerais, Brazil) through descriptive analysis, as well as chemometrically treat the obtained data based on principal components analysis (PCA) and Kohonen's neural network. The attributes (23) were divided between aroma (11) and flavor (12). PCA does not show good differentiation of nonaged cachaça samples. On the other hand, by using Kohonen's neural network it was possible to group samples according to their aroma and flavor characteristics in 9 and 10 distinct groups, respectively. A reduced number of descriptors could be used to describe the flavor of cachaça samples (alcohol, acidic, sweet, bitter, citric, tar, and burning), as significant correlations (R > 0.70, p < .05) exist among them with fruity, bagasse, fermented sugarcane juice, and astringent descriptors. This diminution on descriptors numbers could be able to reduce the workload of the judging panel with no losses to the sample' sensory characterization. The use of Kohonen's network chemometric treatment for treat sensory data showed to be a better alternative that PCA approach in this study. Practical applications The growth in production and the appreciation of cachaça in the domestic and foreign markets have directed the production of the drink in Brazil with a focus on its quality and added value, seeking to obtain international recognition and increase exports. In this sense, the lexicon development and sensory characterization of samples from Salinas‐MG is very important to compare with commercial and artisanal samples from other regions in future studies. This work created a sensory profile for samples from this region, which despite its national and international popularity, does not exist yet. Finally, this is the first study that describes a lexicon development and sensory characterization of cachaças from Salinas‐MG and describes data with artificial neural networks, a potential approach for further studies.

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