Physicochemical characterization, quantification phenolic compounds, and instrumental sensorial analysis using bionic sensors of cachaça aged in barrels of wood species

Abstract

Cachaça is a fermented-distilled beverage obtained from the must of raw sugarcane, with an alcohol content between 38 and 48% v/v at 20°C. Throughout its production stages, congeners are formed, which are responsible for its peculiar and distinctive organoleptic characteristics. The storage/aging process of the Beverage, the only non-mandatory stage in the production chain, ensures greater sensory complexity and added value, thanks to molecules extracted from the barrel surface that react with molecules formed during the other stages of the production chain. Although the aging process normally occurs in barrels made of American or European oak, new native Brazilian plant species and exotic species stand out for this purpose. The use of these species help to reduce the cost of importing and maintaining oak barrels and to guarantee greater diversity of products to be marketed. Among these species are amburana, balsam, jequitibá, freijó, and eucalyptus. The physicochemical composition, and quantification of phenolic and volatile compounds present in samples of cachaça aged in fourteen native and exotic plant species were analyzed, as well as the instrumental analysis of sensory characteristics using electronic tongue and nose tests. The analysis of physicochemical parameters was performed according to Normative Instruction No. 24 of November 8, 2005, from the Ministry of Agriculture and Livestock (MAPA). The analyses of phenolic compounds were performed by high-performance liquid chromatography. The instrumental analyses of aromas and flavors were performed according to established methods for electronic tongue and nose tests. As a result, the parameters of all the samples were lower than the maximum limits proposed by current legislation. Liquid chromatography analyses quantified thirteen phenolic compounds, with concentrations ranging from not detected to 75.2 mg L⁻¹. Bionic sensors distinguished 134 distinct aromas, which were classified into categories and subcategories. Perceptions of flavors related to umami, acidity, and aftertastes superior to those of the reference sample (non-aged sample) were identified. Perceptions related to bitterness and astringency were lower than those of the reference. This study highlights the viability of using native Brazilian and exotic woods for aging cachaça to ensure the production of new aged products in accordance with legislation and with high complexity and sensory harmony. The application of bionic sensors in the analysis of aged cachaça has also shown promise for evaluating the sensory characteristics of the final product, as well as throughout the production chain by identifying atypical and/or undesirable characteristics and allowing, when necessary, the rapid implementation of corrective actions to ensure a high-quality product, in addition to assisting the consumer at the time of purchase by enabling the choice of a product that better suits their personal interests. Keywords: Aging. Native woods. Bionic sensors. Volatile compounds. Phenolic compounds.