Details

Autor(en) / Beteiligte

• Baffa Júnior, José Carlos
• Mendonça, Regina Célia Santos
• Pereira, Joesse Maria de Assis Teixeira Kluge
• Marques Pereira, José Antonio
• Soares, Nilda de Fátima Ferreira

Titel

Ethyl-carbamate determination by gas chromatography–mass spectrometry at different stages of production of a traditional Brazilian spirit

Ist Teil von

• Food chemistry, 2011-12, Vol.129 (4), p.1383-1387

Ort / Verlag

Kidlington: Elsevier Ltd

Erscheinungsjahr

2011

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• ► Alcoholic fermentation of sugar-cane juice (cachaça) produces ethyl carbamate (EC). ► EC control in beverages is important due its carcinogenic potential. ► EC is already formed in the steps of distillation and fermentation. ► Studies are necessary to determine pathway(s) of formation in beverages. ► It is essential to separate head and tail fractions to ensure cachaça quality. Ethyl carbamate (EC), which is probably carcinogenic to humans, can be produced during the alcoholic fermentation of sugar-cane juice to give cachaça. The stages to produce cachaça are obtainment of sugar-cane juice, sugar-cane fermentation to wine, and obtainment of distilled fractions and residue. In order to investigate the presence of EC in the wine and in the fractions of the distillation process, as well as in the vinasse (the residue left after distillation), gas chromatography–mass spectrometry was employed. After the fermentation phase, the wine showed an average content of 122mgL−1 of EC. Average EC content in distilled fractions was 59.7mgL−1 for head, 52μg·L−1 for heart and 1.57mgL−1 for tail. EC content was 53.1mgL−1 for vinasse. The results showed that it is essential to separate the head and tail fractions to ensure cachaça quality, with respect to EC content.