Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/32638
metadata.artigo.dc.title: Determination of ethyl carbamate in cachaça stored in newly made oak, amburana, jatobá, balsa and peroba vats and in glass containers
metadata.artigo.dc.creator: 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
metadata.artigo.dc.subject: Organic contaminant
Chromatography
Cachaça - Storage
Contaminante orgânico
Cromatografia
Cachaça - Armazenamento
metadata.artigo.dc.publisher: The Institute of Brewing & Distilling
metadata.artigo.dc.date.issued: 2017
metadata.artigo.dc.identifier.citation: SANTIAGO, W. D. et al. Determination of ethyl carbamate in cachaça stored in newly made oak, amburana, jatobá, balsa and peroba vats and in glass containers. Journal of The Institute of Brewing, London, v. 123, n. 4, p. 572-578, 2017.
metadata.artigo.dc.description.abstract: 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
metadata.artigo.dc.identifier.uri: https://onlinelibrary.wiley.com/doi/full/10.1002/jib.463
http://repositorio.ufla.br/jspui/handle/1/32638
metadata.artigo.dc.language: en_US
Appears in Collections:DQI - Artigos publicados em periódicos

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