A review of ethyl carbamate and polycyclic aromatic hydrocarbon contamination risk in cachaça and other Brazilian sugarcane spirits.

Abstract

Sixteen polycyclic aromatic hydrocarbons (PAHs) have been identified in Brazilian sugarcane spirits. Contamination sources are: sugarcane burn before harvest and petroleum derivatives. PAHs concentration in spirits produced from burned cane was about 2-3 times higher than those from unburned cane. Benzo(a)pyrene (BaP) is present at less than 1%, and therefore is not a representative marker of cachaça contamination by PAHs. Ethyl carbamate (EC) is produced during both fermentation and distillation. During distillation, cupric ions may catalyse the conversion of cyanide to EC. In discontinuous distillation, the use of the heart fraction for bottling cachaça considerably decreases its concentration. In the continuous process, in which there is no separation of distillate, it is highly recommended to couple cooling devices and reflux systems to the distillation column. Consumers are at a greater risk of EC exposure from cachaça than from any other spirit.

• Authors: L G Riachi, A Santos, R F A Moreira, C A B De Maria
• Journal: Food chemistry (Food Chem) Vol. 149 Pg. 159-69 (Apr 15 2014) ISSN: 1873-7072 [Electronic] England
• PMID: 24295690 (Publication Type: Journal Article, Research Support, Non-U.S. Gov't, Review)
• Copyright: Copyright © 2013 Elsevier Ltd. All rights reserved.

Chemical References

• Polycyclic Aromatic Hydrocarbons
• Urethane

Topics

• Alcoholic Beverages (analysis)
• Brazil
• Food Contamination (analysis, statistics & numerical data)
• Polycyclic Aromatic Hydrocarbons (analysis)
• Saccharum (chemistry)
• Urethane (analysis)