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

2011; Elsevier BV; Volume: 129; Issue: 4 Linguagem: Inglês

10.1016/j.foodchem.2011.05.069

1873-7072

José Carlos Baffa Júnior, Regina Célia Santos Mendonça, Jadergudson Pereira, José Antônio Marques Pereira, Nilda de Fátima Ferreira Soares,

Horticultural and Viticultural Research

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 122 mg L−1 of EC. Average EC content in distilled fractions was 59.7 mg L−1 for head, 52 μg·L−1 for heart and 1.57 mg L−1 for tail. EC content was 53.1 mg L−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.