Compostos fenólicos e carbamato de etila: caracterização e quantificação em diferentes períodos do envelhecimento da cachaça em tonel de carvalho (Quercus sp)

Abstract

Cachaça, a traditional and popular Brazilian drink, is gaining enthusiasts in various countries. In Brazil, it is the distilled beverage most widely consumed by the population. Therefore, its chemical composition should be known, and the study of potentially toxic compounds has been a determining factor in the quality control of the beverage. This fact has lead to the emergence of various studies focused on the determination of ethyl carbamate in cachaça because of the fact that this compound is considered to be a possible human carcinogen. Among the various stages of the production of cachaça, aging may increase the value of the final product as a result of changes in the chemical composition, aroma, flavor and color of the drink, and oak wood is traditionally used for this purpose. Therefore, this study sought to follow the changes in the physico-chemical properties and phenol composition after different periods of aging of the cachaça in oak (Quercus sp) casks and to monitor the formation of ethyl carbamate during this period. Significant chemical changes in the beverage were observed, during the aging period, being the physico-chemical parameters within the limits set by law. During this period, it was the progressive incorporation of phenolic compounds into the beverage, being syringaldehyde and gallic acid the compounds found in highest concentration. The storage of the drink, both in oak barrels and in the bottle, lead to an increase in the concentration of ethyl carbamate, being its concentration, during the monitoring period, well below the ceiling set by law for this compound.