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May 24, 2026European Food Research and TechnologyOpen Access

Impact of autochthonous yeasts on the volatile profile and sensory acceptance of artisanal cachaça: a multivariate approach

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Authors

GCGustavo Henrique Gravatim CostaMBM V Durigon BoldrinLRLaiane Pereira Rocha

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Overview

Randomized trial evaluates sensory acceptance of artisanal cachaça using native yeasts, suggesting improved quality.

Key Points

  • This research aims to assess how different strains of autochthonous yeasts affect the flavor profile and consumer acceptance of cachaça.
  • Evaluated twelve Saccharomyces cerevisiae strains from the Cerrado Mineiro region and one commercial strain CA-11.
  • Used HPLC for fermentative process evaluation and GC for spirits analysis.
  • Conducted sensory analysis with 110 consumers using the Rate All That Apply method.
  • Strains CM-02, CM-06, and CM-09 had the highest ester contents, while CM-03 and CM-06 showed elevated levels of higher alcohols.
  • Principal Component Analysis revealed that cachaças CM-05, CM-06, and CM-07 had positive correlations with global acceptance and fruity/floral notes.
  • The commercial strain CA-11 produced a neutral sensory profile.

Cite This Study

Costa et al. (2026) studied this question.

synapsesocial.com/papers/6a12969048a0ea16656736fdhttps://doi.org/10.1007/s00217-026-05173-x
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