Abstract
Cachaça is a sugar cane spirit produced in Brazil. Ethyl carbamate (EC), a potential carcinogenic compound, may be present in cachaça above the limit established by law. The purpose of this study was to determine the concentration of ethyl carbamate in cachaças recently produced in Brazil in order to verify their compliance with the law. The concentration of ethyl carbamate was determined in 376 samples of cachaça through gas chromatography coupled to a mass spectrometer (GC-MS). The mean value of ethyl carbamate in the cachaças analyzed was 145 µg/L, and 24% of them were not in compliancy with the law (EC < 210 µg/L). However, compared to previous studies, advances have been observed regarding the adjustment of cachaças to the legal limit. Cachaças produced in large distilleries through continuous column distillation presented a mean value of 200 µg/L of ethyl carbamate. Cachaças produced in small distilleries using pot still distillation presented a mean content of 74 µg/L. Small producers have been more engaged in using good manufacturing practices to guarantee the quality of cachaças.
Highlights
IntroductionCachaça is the typical and exclusive denomination of sugar cane spirit produced in Brazil, which can reach 38%–48% ABV (alcohol by volume) at 20 ◦ C, obtained by distillation of fermented sugar cane juice [1]
Cachaça is the typical and exclusive denomination of sugar cane spirit produced in Brazil, which can reach 38%–48% ABV at 20 ◦ C, obtained by distillation of fermented sugar cane juice [1].The cachaça production process is not standardized, either in choosing the varieties of sugar cane, fermentation conditions, or in distillation equipment
This study aimed to determine the concentration of ethyl carbamate in recently produced cachaças and to verify the evolution of cachaças in compliance with the national legislation since the investigation of ethyl carbamate (EC) concentration in sugar cane spirits started to be carried out in Brazil
Summary
Cachaça is the typical and exclusive denomination of sugar cane spirit produced in Brazil, which can reach 38%–48% ABV (alcohol by volume) at 20 ◦ C, obtained by distillation of fermented sugar cane juice [1]. The cachaça production process is not standardized, either in choosing the varieties of sugar cane, fermentation conditions, or in distillation equipment. Aside from presenting sensory properties such as an aromatic bouquet characteristic of sugarcane, flavors and pleasant aromas which satisfy the consumer, high quality cachaça must achieve certain chemical parameters so that it does not pose a health hazard if consumed moderately [2]. Low concentrations of contaminant compounds and acetic acid (the latter responsible for the acidity of cachaça) define the chemical quality of the spirit. The main compounds considered to be contaminants in cachaça are methanol, sec-butanol, n-butanol, ethyl carbamate, and copper
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