PulseTrendingJournal ClubResearchersJournalsExplore
Instagram
HomeTrendingJournal ClubExplore
Synapse
⌘+K
Synapse
April 12, 2026Food Additives & Contaminants Part A

Influence of raw material on the physical-chemical profile of cachaça: effects of variety and sugarcane cutting conditions

View Full Paper
Ask AI
Bookmark
Share

Authors

MMMaria Augusta L. S. M. MarquesMCMaria G. CardosoWSWilder Douglas Santiago

Discussion

Loading...

Member takes

Overview

Analysis of cachaça quality based on sugarcane variety and cutting conditions, indicating the importance of raw materials.

Key Points

  • The aim is to analyze how different sugarcane cutting conditions affect the physical-chemical profile of cachaça.
  • Analyzed six sugarcane varieties under different cutting conditions: tip, point and stalk, only stalk.
  • Conducted physical-chemical analyses according to Ministry of Agriculture and Livestock standards.
  • Utilized Principal Component Analysis and Hierarchical Clustering to assess data.
  • No samples exceeded quality limits for cachaça.
  • Four samples were classified as spirits due to high alcohol content.
  • Samples with apical meristem had higher levels of higher alcohols, linking amino acids to compound formation.
  • Sugarcane variety has a greater influence on cachaça quality than cutting conditions.

Cite This Study

Marques et al. (2026) studied this question.

synapsesocial.com/papers/69db36a04fe01fead37c49dfhttps://doi.org/10.1080/19440049.2026.2647899
View Full Paper
Ask AI
Bookmark
Share