Determination of acrolein, ethanol, volatile acidity, and copper in different samples of sugarcane spirits

Masson, José; Cardoso, María das Graças; Zacaroni, Lidiany Mendonça; Anjos, Jeancarlo Pereira dos; Sackz, Adelir Aparecida; Machado, Ana Maria de Resende; Nelson, David Lee

doi:10.1590/s0101-20612012005000075

Cited by 15 publications

(24 citation statements)

References 11 publications

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“…That result corroborates the current research that has been showing content below the allowed limit, that is 20 mg 100 mL in aa -1 (BOGUSZ JUNIOR et al, 2006;MASSON et al, 2012;MIRANDA et al, 2006;PARAZZI et al, 2008 The values of the higher alcohols were obtained by the sum of the isobutyl, isoamyl and propyl alcohols. No sample exceeded the limit stipulated by the legislation.…”

Section: Resultssupporting

confidence: 90%

Brazilian organic sugarcane spirits: Physicochemical and chromatographic profile

Duarte

Cardoso

Santiago

et al. 2017

Revista Ciência Agronômica

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There has been a growing demand for products from organic agriculture for the food market. Brazil leads the production of sugarcane spirits and produces about 1.6 billion liters/year. New technologies have been sought throughout the supply chain to improve production, and organic raw material has been used in the production of sugar cane for the production of beverages. This study aimed to define the physicochemical and chromatographic profiles of eleven organic sugarcane spirits samples from various Brazilian states. The secondary components and contaminants were identified and quantified through physicochemical analyses, HPLC and gas chromatography (GC). A significant percentage of the organic sugarcane spirits samples contained concentrations of components that were above the limits required by the Ministry of Agriculture, Livestock and Provisioning (MAPA), specifically the esters (18.20%), copper and dry extract (9.10%). This contamination is caused by bad conditions employed during the production process, which are not in compliance with the good manufacturing practices determined and legislated by Brazilian law. RESUMO-Ultimamente, no mercado de alimentos vem crescendo a demanda por produtos provenientes da agricultura orgânica. O Brasil lidera a produção de cachaça e produz cerca de 1,6 bilhões de litros/ano. Para a melhoria do produto, tem-se buscado novas tecnologias em toda a cadeia produtiva e utilizado matéria-prima orgânica na produção de cana-de-açúcar para a obtenção da bebida. O presente trabalho teve por objetivos traçar o perfil físico-químico e cromatográfico de onze amostras de cachaça orgânica provenientes de alguns estados brasileiros. Foram identificados e quantificados os componentes secundários e contaminantes por meio das análises físico-químicas, cromatografia líquida de alta eficiência (CLAE) e análises cromatográficas em fase gasosa (CG). Pelos resultados encontrados observou-se um percentual significativo das cachaças orgânicas pesquisadas, onde estas apresentaram parâmetros fora dos limites exigidos pelo Ministério da Agricultura, Pecuária e Abastecimento (MAPA), sendo encontrado valores inadequados de 18,20% para ésteres, 9,10% para cobre e extrato seco. Esta contaminação é acarretada pela má condução durante o processo pelos produtores, onde não estão observando as boas práticas de fabricação determinadas e/ou normatizadas pela legislação brasileira. Palavras-chave: Identificação. Quantificação. Compostos voláteis. Carbamato de etila.

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Section: Resultssupporting

confidence: 90%

Brazilian organic sugarcane spirits: Physicochemical and chromatographic profile

Duarte

Cardoso

Santiago

et al. 2017

Revista Ciência Agronômica

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“…This makes it a harmful component for the consumers. It is usually associated with intoxication and 'hangover' symptoms such as nausea, vomiting, restlessness, sweating, confusion, decrease in blood pressure, higher heart rate and headache [50]. Some authors [33,51] established 120 g/hl a.a. of total aldehydes (mainly acetaldehyde) as limiting values before they signiicantly afect the aroma of the spirit.…”

Section: Distillation -Innovative Applications and Modelingmentioning

confidence: 99%

Distillation Techniques in the Fruit Spirits Production

Spaho¹

2017

Distillation - Innovative Applications and Modeling

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During the distillation of the fermented fruit mash or juice, ethanol and water are the carriers of a huge number of the other volatile aroma compounds. Unique and distinctive lavour of the inal spirits depends on their quantity and quality. Fruit spirits have higher concentration of almost all types of volatile compounds with comparing to other types of distilled spirits. The art of distillation run is to obtain the best balance between congeners present. Two diferent types of distillation equipment are used for the production of fruit spirits: copper Charentais alembic and batch distillation columns. Although both distillation methods are based on the same theoretical principles, a diferent quantity of the lavour compounds of the inal spirits is produced by using diferent distillation equipment. The main diference was shown in diferent distributions of the methanol, n-propanol, higher alcohols and faty acid esters. Distillation methods need to be adjusted for each fruit spirits regardless to distillation equipment employed because fermented mash of diferent fruit varieties has a diferent requirement for distilling. Alembic stills yield beter aroma and more characteristic fruit distillates but are slow and require more labour. Column still cleans the distillate giving a decent aroma and higher concentration of alcohol.

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“…The three samples that were produced from the same RB867515 variety (samples F, H and K) were significantly different from one another at 5% probability. Sample F contained the second highest concentration of EC observed among the 13 analysed, whereas Sample K contained the lowest concentration of all the samples, Masson et al (13) studied 63 samples of cachaça produced in small-to medium-sized copper stills in the northern and southern regions of Minas Gerais and found values ranging from 22.6 to 980 μg L À1 . The author reported that the EC content found in cachaça did not correlate with the alcohol content, acidity or copper concentration in the samples.…”

Section: Resultsmentioning

confidence: 97%

“…Masson et al studied 63 samples of cachaça produced in small‐ to medium‐sized copper stills in the northern and southern regions of Minas Gerais and found values ranging from 22.6 to 980 µg L −1 . The author reported that the EC content found in cachaça did not correlate with the alcohol content, acidity or copper concentration in the samples.…”

Section: Resultsmentioning

confidence: 99%

Quantification of ethyl carbamate in cachaça produced in different agro-industrial production systems

et al. 2016

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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 À1.

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Determination of acrolein, ethanol, volatile acidity, and copper in different samples of sugarcane spirits

Cited by 15 publications

References 11 publications

Brazilian organic sugarcane spirits: Physicochemical and chromatographic profile

Brazilian organic sugarcane spirits: Physicochemical and chromatographic profile

Distillation Techniques in the Fruit Spirits Production

Quantification of ethyl carbamate in cachaça produced in different agro-industrial production systems

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