Chemical Typification of the Sugarcane Spirits Produced in São Paulo State.

Unlabelled: To typify São Paulo State sugarcane spirits, 37 chemical compounds were analyzed in 81 Brazilian sugarcane spirits (cachaça), which were produced in different cities from São Paulo State. Among these samples, 56 were distilled in copper alembics, and the other 25 were distilled in steel columns. Hierarchical cluster analysis and principal component analysis were performed with both chemical data sets. The chemical profiles of the cachaças distilled in the column apparatus formed 4 specific clusters, which correspond to 4 distinct geographic regions of São Paulo State. For the cachaças that were distilled in copper alembics, 2 cachaça clusters were formed; however, no correlation between their respective chemical similarities and geographical origins was observed.
Practical Application: This study aims to differentiate the many sugarcane spirits that are produced throughout Brazil’s São Paulo State using chemical analysis with chemometric tools. This contribution is expected to improve the production process of cachaças, map the regions that produce the best cachaças, and assure consumers about a product’s provenance.
(© 2015 Institute of Food Technologists®)