Quantification of ethyl carbamate in cachaça produced in different agro-industrial production systems

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• 作者：Gabriel Biscotto d' ; Avila ; Maria das Graç ; as Cardoso ; Wilder Douglas Santiago ; Leonardo Milani Avelar Rodrigues ; Bruno Leuzinger da Silva ; Rodolfo Romanielo Cardoso ; Alex Rodrigues Silva Caetano ; Cleusa de Fá ; tima e Silva Ribeiro and David Lee Nelson
• 刊名：Journal of the Institute of Brewing
• 出版年：2016
• 出版时间：2016
• 年：2016
• 卷：122
• 期：2
• 页码：299-303
• 全文大小：194K
• ISSN：2050-0416

文摘

Popularly known by various names such as caninha, dangerous, drips, damned and many other denominations, cachaça is the genuine Brazilian drink, produced by the fermentation of sugarcane juice by yeast, followed by distillation in alambics. Considering that cachaça is the most widely consumed distilled beverage from Brazil, the knowledge of the chemical composition and the presence of potentially toxic compounds such as ethyl carbamate, considered a human carcinogen, is important. The aim of this study was to evaluate the influence of different conditions of the agro-industrial cachaça production systems, including the variety of sugarcane, on the quantification of ethyl carbamate through the chromatographic. Thirteen unaged beverage samples, produced from different varieties of sugarcane, were analysed. Using analysis of variance and comparison of average concentrations of ethyl carbamate (Scott–Knott, α = 5%), all of the samples were found to contain contaminant levels below the ceiling established by the legislation, which is 210 µg L⁻¹. Copyright