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May 29, 2026Foods0 citationsOpen Access

Characteristics of Cachaça Blends Aged with Jackfruit Wood

Physical-Chemical and Sensory Characteristics Blends Produced with Unaged Cachaça and Aged Using Jackfruit Wood

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Authors

WSWilton Amaral dos SantosJJJaqueline dos Santos de JesusJAJeancarlo Pereira Anjos

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Overview

Randomized trial assessed sensory and chemical properties of cachaça blends, suggesting effective aging alternatives.

Key Points

  • The study investigates how different aging methods of cachaça affect its flavor, acidity, and consumer preferences.
  • Three cachaça blends produced with varying aging conditions were evaluated: conventional aging in wooden barrels, stainless steel barrels with wooden chips, and stainless steel barrels with aeration.
  • Sensory profiles and physicochemical properties were analyzed alongside consumer acceptability and ranking preferences.
  • Blends with wood chips showed higher total acidity, volatile acidity, total esters, dry extract, and phenolic compounds compared to conventional aging in wooden barrels.
  • Consumer preferences indicated that blends with wood chips were favored for their balanced flavor and moderate woodiness, despite no significant differences in overall acceptability.
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Cite This Study

Santos et al. (2026) studied this question.

synapsesocial.com/papers/6a192ea9fab5b468c4417d4bhttps://doi.org/10.3390/foods15111894
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