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Determination of ethyl carbamate in cachaça stored in newly made oak, amburana, jatobá, balsa and peroba vats and in glass containers
Author(s) -
Santiago Wilder Douglas,
Cardoso Maria das Graças,
Lunguinho Allan da Silva,
Barbosa Richard Bispo,
Cravo Francielli D'Carlos,
Gonçalves Gustavo da Silva,
Nelson David Lee
Publication year - 2017
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.463
Subject(s) - ethyl carbamate , carbamate , chemistry , chromatography , brewing , distillation , detection limit , fermentation , food science , organic chemistry , wine
Ethyl carbamate was quantified in cachaça using high‐performance liquid chromatography with fluorescence detection during the production process and during storage in different types of wooden casks and glass containers, with and without the presence of light. According to the physicochemical analysis, the head and tail fractions are unacceptable for consumption. Ethyl carbamate was detected in sugarcane juice and during fermentation. During distillation, ethyl carbamate levels ranged from the limit of detection to 17.1 μg L −1 . Ethyl carbamate increased during storage in wooden casks. The presence (or absence) of light did not affect the formation of ethyl carbamate in cachaça stored in glass containers. Copyright © 2017 The Institute of Brewing & Distilling