Ethyl carbamate in the production and aging of cachaça in oak (Quercussp.) and amburana (Amburana cearensis) barrels

Abstract

There are residual organic and inorganic contaminants in the cachaça production chain. Among the organic contaminants, ethyl carbamate has been widely studied. It is formed naturally during the fermentation processes and can be found in many foods and beverages such as bread, yoghurt, wine, beer and especially in fermented-distilled beverages such as whiskey, rum, vodka, grappa, cachaça and tiquira. The objective of this study was to identify and quantify ethyl carbamate during the steps of the production process and aging of cachaça in oak (Quercus sp) and amburana (Amburana cearensis) barrels. The cane used for cachaça production, as well as the process for obtaining the fermentation broth, did not affect the formation of ethyl carbamate, as it was not detected. Carbamate was detected in low concentrations, but was not quantified, in the fermentation, distillation and aging steps.

Brazilian organic sugarcane spirits: Physicochemical and chromatographic profile

“…Figure 2 displays the chromatogram obtained for the EC standard. The average retention time obtained for EC was 13.3 ± 0.1 min, values near those found by (ANJOS et al, 2011;MACHADO et al, 2013;MASSON et al, 2014;SANTIAGO et al, 2014a;ZACARONI et al, 2011).…”

“…Another factor that can increase or induce EC formation is the reaction between the ethanol and the urea formed by the degradation of nitrogenated precursors, intrinsic to the production process of the drink, the principal ones being the amino acids arginine, ornithine and citrulline. Besides these, other nitrogenated compounds have been studied as possible precursors for the formation of EC before and after the distillation process, as is the case of carbamyl phosphate and the cyanide ion (CARDOSO, 2013;MENDONÇA et al, 2016;SANTIAGO et al, 2014a;ZACARONI et al, 2011).…”

“…Subsequently, each bottle was numbered, aiming to analyze and profile them. Anjos et al (2011) and Santiago et al (2014a) were used.…”

“…The identification and quantification of EC by HPLC was conducted according to the method of Anjos Santiago et al (2014a), using external standardization with derivatization of the samples prior to HPLC analysis. The reagents employed for the analysis were the EC standard (Acros Organics), ethanol, propanol, hexane, hydrochloric acid, ethyl acetate, sodium acetate, HPLC grade acetonitrile (Merck), ultrapure water, and 9-xanthydrol (Acros Organics).…”

Determination of ethyl carbamate in cachaças produced by selected yeast and spontaneous fermentation

“…The average retention time obtained for the compound in this study was 13.29 ± 0.064 min. Santiago et al assessed the levels of EC in the production and aging in oak barrels and in Amburana wood and observed an average retention time of 13.34 minutes. Anjos et al determined EC during the storage of cachaça in an oak ( Quercus sp.)…”