Determination of ethyl carbamate in cachaça stored in newly made oak, amburana, jatobá, balsa and peroba vats and in glass containers
| Autor: | Richard Bispo Barbosa, Wilder Douglas Santiago, Allan da Silva Lunguinho, Maria das Graças Cardoso, David Lee Nelson, Francielli D’Carlos Cravo, Gustavo da Silva Gonçalves |
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| Rok vydání: | 2017 |
| Předmět: |
Detection limit
Chromatography biology business.industry 04 agricultural and veterinary sciences Amburana biology.organism_classification 040401 food science law.invention chemistry.chemical_compound 0404 agricultural biotechnology chemistry law Ethyl carbamate Brewing Fermentation business Distillation Food Science |
| Zdroj: | Journal of the Institute of Brewing. 123:572-578 |
| ISSN: | 0046-9750 |
| DOI: | 10.1002/jib.463 |
| Popis: | Ethyl carbamate was quantified in cachaca 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 cachaca stored in glass containers. Copyright © 2017 The Institute of Brewing & Distilling |
| Databáze: | OpenAIRE |
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