Path-ComDim multi-block data analysis in the cachaça investigation: Integrating sensory analysis with electronic and vibrational spectroscopies

Abstract

Cachaça consumption is valued for its unique characteristics, many of which stem from aging in various wooden barrels, imparting specific flavors and aromas. However, whether unaged cachaças with artificial flavoring exhibit attributes similar to those of naturally aged cachaças remains unclear. This study examined sensory and chemical aspects of both aged and flavored cachaças through an integrated approach combining sensory analysis with ultraviolet, visible, mid-infrared, and near-infrared spectroscopies. In the chemometric domain, Path-ComDim was employed to integrate and interpret multi-source data, revealing sensory-spectral correlations to characterize cachaça samples derived from aging and flavoring processes. Although the production regions of the cachaças were known beforehand, this factor did not distinguish them. Overall, the findings indicate that flavored and aged cachaças may share sensory similarities because some flavored cachaças can exhibit sensory attributes similar to those aged in Oak, Bálsamo, and Umburana woods.