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Effect of light on the concentration of ethyl carbamate in cachaça stored in glass bottles
Author(s) -
Zacaroni Lidiany Mendonça,
Cardoso Maria das Graças,
Santiago Wilder Douglas,
Souza Gomes Marcos,
Duarte Felipe Cimino,
Nelson David Lee
Publication year - 2015
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.214
Subject(s) - ethyl carbamate , brewing , carbamate , chemistry , chromatography , detection limit , food science , organic chemistry , wine , fermentation
This study sought to evaluate the influence of natural light on the concentration of ethyl carbamate (EC) in cachaças aged in wooden barrels and stored in glass bottles for a period of 6 months. The quantification of EC was achieved by HPLC using a fluorescence detector after previous derivation of the samples and standards with 9‐xanthydrol. All of the samples presented an EC concentration below the limit established by Brazilian legislation. The highest concentration found was 79.70 µg L −1 . As for the influence of light and storage period, 70% of the samples exhibited an influence of these parameters. Copyright © 2015 The Institute of Brewing & Distilling