Composition of Cacha&amp;#231;as Produced from Five Varieties of Sugarcane and the Correlation of the Presence of Dhurrin in the Cane with That of Ethyl Carbamate in the Product

Cravo, Francielli D’Carlos; Santiago, Wilder Douglas; Lunguinho, Allan da Silva; Barbosa, Richard Bispo; Oliveira, Renan Elan da Silva; Alvarenga, Gabriela Fontes; Santos, Stephano Daniel; Souza, Rafaella Hilda Zaniti; Souza, Elias Costa de; Almeida, Katia Júlia de; Souza, Josefina Aparecida de; Nelson, David Lee; Cardoso, María das Graças

doi:10.4236/ajps.2019.102025

Cited by 7 publications

(3 citation statements)

References 17 publications

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“…Methanol is highly toxic and can be formed during fermentation by enzymatic degradation of pectin substances from sugarcane. Ethyl carbamate is a compound with high carcinogenic potential whose route of formation in cachaça is not yet fully elucidated, but it can be related to the reaction of ethanol with cyanide groups from cyanogenic glycosides present in sugarcane (Cardoso, 2020; Cravo et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

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%

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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“…Their results corroborate those found in this work, where the highest values found were those obtained with beverages distilled through a stainless steel column. Other factors can be associated with the presence of ethyl carbamate in other samples, such as those studied by Cravo et al (2019). The authors studied the presence of cyanogenic glycosides in different sugarcane varieties and observed a correlation of the compound dhurrin, a cyanogenic glycoside, with the levels of ethyl carbamate found in the cachaça samples.…”

Section: R1mentioning

confidence: 99%

Cachaça sold in polyethylene terephthalate packaging: Determination of the physical-chemical profile, polycyclic aromatic hydrocarbons and ethyl carbamate

et al. 2023

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The production of cachaça in Brazil is a historical and cultural practice that has been gaining ground in the commercial sector with the marketing of its product with new labels, derivatives and different types of packaging for the beverage. Polyethylene Terephthalate (PET) packaging has been used by some producers because of its lower cost and greater durability for transport. The influence of storage on 15 samples of commercial cachaça packed in polymeric packaging was investigated. The physical-chemical quality and the presence of Polycyclic Aromatic Hydrocarbons (PAH’s) in the beverages were evaluated. Of these samples, 60% contained concentrations of components that were outside the limits of the Quality Standards established by Ministry of Agriculture, Livestock and Supply (MAPA), and most of the samples contained low alcohol concentrations. The samples showed concentrations of ethyl carbamate below the limit established by MAPA (210 µg L-1). All samples studied contained concentrations of PAHs higher than those found in the literature for cachaça stored in other types of packages. Contamination by PAHs can be associated with the thermal processes involved in the production of packages. Sample R12 contained the highest total concentration of the PAHs (20.90 µg L-1), followed by samples R7 (17.23 µg L-1) and R8 (17.61 µg L-1). The mean concentration was 10.91 µg L-1. Fluorene was the PAH found in the largest quantity with a concentration of 18.61 µg L-1 in the R12 sample. Therefore, cachaças stored in PET packaging are unsuitable for consumption and commercialization, as they present high concentrations of contaminants.

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“…One of the most likely ways of formation in cachaça or distilled beverages occurs through the reaction of ethanol with cyanide groups that originated from the decomposition of cyanogenic glycosides present in the raw material (Nóbrega, et al, 2011;Galinaro, et al, 2015;Gowd, et al, 2018;Cravo, et al, 2019). Table 2 shows organic and inorganic content in chachaça samples.…”

Section: Compliance With Legal Parametersmentioning

confidence: 99%

Physicochemical parameters and volatile composition of cachaça produced in the state of Paraíba, Brasil

Oliveira¹,

Cardoso²,

Santiago³

et al. 2020

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Cachaça is produced and marketed throughout Brazil to an extent that it has become a symbol of the country. To ensure the safety to consumers, the quality of the beverage must meet the legal standards set by Brazilian law. Nevertheless, reports of inadequacies are still common, and the complexity of its composition requires more detailed studies. This study sought to evaluate the chemical composition of cachaça produced in the state of Paraiba, determine the conformity with the parameters required by legislation, and identify volatile compounds present in these beverages. The cachaça samples were collected from the local commerce in their original packaging and sent to the Laboratório de Análise de Qualidade de Aguardente of the Universidade Federal de Lavras, in Lavras, Minas Gerais, Brazil. The parameters analyzed were those established by Brazilian legislation as indicators of quality. Volatile compounds were identified by mass spectrometry coupled to gas chromatography (GC-MS). Among the 20 samples analyzed, 17 were irregular with respect to at least one of the parameters established by the legislation. The complexity of the volatile composition has been proven by the fact that 57 compounds represented mainly by esters (ethyl decanoate and ethyl dodecanoate) and alcohols (3-methyl-1-butanol) were found.

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Composition of Cachaças Produced from Five Varieties of Sugarcane and the Correlation of the Presence of Dhurrin in the Cane with That of Ethyl Carbamate in the Product

Cited by 7 publications

References 17 publications

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

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

Cachaça sold in polyethylene terephthalate packaging: Determination of the physical-chemical profile, polycyclic aromatic hydrocarbons and ethyl carbamate

Physicochemical parameters and volatile composition of cachaça produced in the state of Paraíba, Brasil

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