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metadata.artigo.dc.title: Quantification of ethyl carbamate in cachaça produced in different agro‐industrial production systems
metadata.artigo.dc.creator: D'Avila, Gabriel Biscotto
Cardoso, Maria das Graças
Santiago, Wilder Douglas
Rodrigues, Leonardo Milani Avelar
Silva, Bruno Leuzinger da
Cardoso, Rodolfo Romanielo
Caetano, Alex Rodrigues Silva
Ribeiro, Cleusa de Fátima e Silva
Nelson, David Lee
metadata.artigo.dc.subject: Organic contaminant
Ethyl carbamate
Contaminante orgânico
Carbamato de etila
metadata.artigo.dc.publisher: The Institute of Brewing & Distilling 2016
metadata.artigo.dc.identifier.citation: D’AVILA, G. B. et al. Quantification of ethyl carbamate in cachaça produced in different agro‐industrial production systems. Journal of The Institute of Brewing, London, v. 122, n. 2, p. 299-303, 2016.
metadata.artigo.dc.description.abstract: Popularly known by various names such as caninha, dangerous, drips, damned and many other denominations, cachaça is the genuine Brazilian drink, produced by the fermentation of sugarcane juice by yeast, followed by distillation in alambics. Considering that cachaça is the most widely consumed distilled beverage from Brazil, the knowledge of the chemical composition and the presence of potentially toxic compounds such as ethyl carbamate, considered a human carcinogen, is important. The aim of this study was to evaluate the influence of different conditions of the agro‐industrial cachaça production systems, including the variety of sugarcane, on the quantification of ethyl carbamate through the chromatographic. Thirteen unaged beverage samples, produced from different varieties of sugarcane, were analysed. Using analysis of variance and comparison of average concentrations of ethyl carbamate (Scott–Knott, α = 5%), all of the samples were found to contain contaminant levels below the ceiling established by the legislation, which is 210 µg L−1
metadata.artigo.dc.language: en_US
Appears in Collections:DQI - Artigos publicados em periódicos

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