A state-of-the-art review of the chemical composition of sugarcane spirits and current advances in quality control

Lima, Clara Mariana Gonçalves; Benoso, Paula; Pierezan, Milena de Oliveira; Santana, Renata Ferreira; Hassemer, Guilherme de Souza; Rocha, Roney Alves da; Nora, Flávia Michelon Dalla; Verruck, Silvani; Caetano, Daniela; Simal-Gándara, Jesús

doi:10.1016/j.jfca.2021.104338

Cited by 11 publications

(8 citation statements)

References 78 publications

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“…Among the samples analyzed, only sample IA14 contained a concentration of this alcohol (3.04 ± 0.01 mg 100 mL −1 aa; Table 2) greater than the legal limit. Butan‐1‐ol can be formed during fermentation as a result of wort contamination by acetobutyl bacteria and the hydrolysis of its corresponding acetate (Cardoso, 2020; Lima et al., 2022; Spaho et al., 2013). The concentration in this sample was also greater than the limits for volatile acidity and acrolein.…”

Section: Resultsmentioning

confidence: 99%

“…Glycerol is the main precursor of acrolein, and despite being present in low concentrations in cachaça/spirits that are not stored for a long period in wooden barrels, it tends to increase throughout this process. Depending on the conditions, it can be converted to acrolein (Abdullah et al., 2022; Bauer, Cowan, et al., 2010; Bortoletto et al., 2016; Lima et al., 2022; Tábua et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

“…The concentration of this toxic compound can negatively influence the taste of the beverage, and it is indicative of bacterial deterioration of the raw material (Diéguez et al., 2005; González et al., 2011; Russmayer et al., 2019; Silva et al., 2000; Spaho et al., 2013). As with butan‐2‐ol, lactic acid bacteria belonging to the genus Lactobacillus are associated with the formation of acrolein because they are capable of converting glycerol into 3‐HPA through anaerobic activity involving the action of the diol dehydratase enzyme (Bauer, du Toit, et al., 2010; Lima et al., 2022; Xu et al., 2021). In other words, the contamination of the must by bacteria of the Lactobacillus genus might be responsible for the presence of these two compounds in the cachaça/sugarcane spirits.…”

Section: Resultsmentioning

confidence: 99%

“…In addition to these secondary compounds that are desirable, other compounds are also formed during the processing stages of cachaça/spirits that are considered to be contaminants because they have harmful effects on the health of consumers. The main contaminants found in the beverage are methanol, butyl and sec ‐butyl alcohols, furfural, hydroxymethylfurfural (HMF), acrolein, ethyl carbamate, and the metals copper (in excess), arsenic, and lead (Brasil, 2005a; Cardoso, 2020; Lima et al., 2022; Portugal et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

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Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças

Alvarenga

Machado

Barbosa

et al. 2023

Journal of Food Science

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Acrolein is a toxic aldehyde that can be present in various beverages, such as cachaça and other distilled spirits from sugarcane. The objective of this work was to detect and quantify acrolein in samples of cachaça produced by different processes in all regions of Brazil and to evaluate the possible routes of formation of this contaminant from the correlation with other secondary compounds present in the beverage using principal component analysis. Approximately 27.0% of the samples analyzed were outside the limit established by Brazilian legislation for this contaminant, with an average acrolein concentration of 14.01 mg 100 mL −1 anhydrous alcohol (aa). In the other samples, the average concentration was 0.97 mg 100 mL −1 aa. After selecting the variables that most closely correlated with the presence of acrolein in beverages, a positive correlation was found with the presence of butan-2-ol, propan-1-ol and volatile acids, and a slight correlation with the presence of phenolic compounds. Therefore, the presence of acrolein in cachaça can be associated with contamination of the fermentation must by bacteria of the genus Lactobacillus, as a result of the chemical degradation and enzymatic conversion of the glycerol produced during fermentation.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças

Alvarenga

Machado

Barbosa

et al. 2023

Journal of Food Science

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“…In fact, the effect of Cu content on specific oxidation mechanisms in sugarcane spirits has been observed [ 19 ]. Recently, the involvement of this metal as a catalyst in hydrogen cyanide and ethanol reaction, giving rise to ethyl carbamate, in sugarcane spirits, was reported [ 30 ].…”

Section: Introductionmentioning

confidence: 99%

Shedding Light on Metals Release from Chestnut Wood to Wine Spirit Using ICP-MS

Catarino

Thanasi

Morin

et al. 2022

Foods

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Possible effects caused by mineral elements during wine spirit ageing are diverse. In this study, the evolution of the mineral composition of wine spirit during ageing with chestnut (Castanea sativa Mill.) wood was investigated. A wine distillate was aged in 250 L wooden barrels (traditional ageing) and in 50 L glass demijohns with wood staves and micro-oxygenation (alternative ageing). Sampling was performed after 21, 60, 180, 270, and 365 days of ageing. The elemental composition of the wine spirits, including alkaline, alkaline earth metals, and heavy metals, was assessed by quadrupole inductively coupled plasma mass spectrometry (Q-ICP-MS). For most of the elements, no significant differences between wine spirits from distinct ageing modalities were observed. Ageing time had significant effect on most of them, with different trends and distinct magnitude of changes, depending on each specific element. The concentrations of the mineral elements found in the wine spirits were very low, especially those of heavy metals, which is quite positive in terms of quality and food safety. Novel information on metals released from chestnut wood to wine spirits confirms its appropriateness for ageing this beverage.

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