Teores de carbamato de etila e composição fenólica no processo de produção e no envelhecimento de cachaça em tonéis de carvalho (Quercus sp) e amburana (Amburana cearensis)

Abstract

Cachaça, a traditional and popular Brazilian beverage, is the most extensively consumed distilled beverage in Brazil. The knowledge of its chemical composition is important, including studies of potentially toxic compounds, has been a determining factor in quality control. Among these compounds, ethyl carbamate is emphasized because it is already considered a human carcinogen. The habit of aging the beverage is becoming a common practice among producers who seek to increase the value to their product. Native woods have been used for aging as a replacement for traditional oak wood. The present study sought to perform regular monitoring of the physical-chemical and chromatographic profile of the cachaça to determine the concentrations of ethyl carbamate and phenolic composition during the production process and aging in oak and amburana barrels. Major chemical changes were observed in the beverage through the analysis of variance and PCA. The physical-chemical parameters observed after aging in oak barrels remained within the limits set by the legislation, while for the samples aged in amburana, volatile acidity was high after the first month of aging. A progressive increase in the incorporation of phenolic compounds into the beverage was observed for both types of wood. The major compounds encountered in the cachaça aged in the oak barrel were gallic acid, syringaldehyde and syringic acid, and those found in the amburana were vanillic acid, gallic acid, syringaldehyde and sinapic acid. The concentration of ethyl carbamate throughout the production process and the aging step was lower than the maximum prescribed by law for this compound.