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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Riachi LG,Santos A,Moreira RF,De Maria CAdoi
10.1016/j.foodchem.2013.10.088subject
Has Abstractpub_date
2014-04-15 00:00:00pages
159-69eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01536-7journal_volume
149pub_type
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