Ocorrência de carbamato de etila e sua formação em cachaça de alambique e em aguardente de cana-de-açúcar / Occurrence of ethyl carbamate and its formation in cachaça and in industrial sugar cane spirit

AUTOR(ES)

Viviane Gomes Lelis

DATA DE PUBLICAÇÃO

2006

RESUMO

It was studied the influence of storage time in wood casks, in amber glass containers and in transparent glass bottles in the formation of ethyl carbamate in cachaça. It was also verified the occurrence of ethyl carbamate, volatile acidity and alcoholic degree levels in cachaça and in industrial sugar cane spirit, relating them to the Brazilian State where the beverage was produced, to the establishment type (registered or not registered) and to the production system (distillation in copper alembic or in stainless steel columns). Analyses of volatile acidity and alcoholic degree levels were accomplished as methodology described by the Ministry of Agriculture, Livestock and Provisioning. Ethyl carbamate contents were determined by gas chromatography combined with mass spectrometry (GC/MS) in selected ion monitoring (SIM) mode, with external standard for quantification. Cachaça alcoholic degree levels varied from 32.4 to 50.3 GL, with average value of 40.4 GL. It was verified that 16 (21.3 %) out of 75 samples presented alcoholic degree lower than 38 GL, which is the minimum value required by effective legislation. Only one cachaça sample was higher than 48 GL, the legal upper limit for this beverage. Among the 75 analyzed samples, 24 (32%) presented volatile acidity value above the legal upper limit. Ethyl carbamate values of the 75 samples varied from 20.13 to 948.23 g/L, with an average of 383.71 g/L. Only 10 (13.3 %) out of the 75 samples presented ethyl carbamate levels lower than 150 g/L, which is the upper limit allowed by June 13th, 2005, Brazilian Ministery of Agriculture Normative Instruction, to be effective in July, 2010. Among those 10 samples, 2 were from Brazilian industrial sugar cane spirits, 4 were cachaça with registered marks and 4 of them were cachaça not registered. As for ethyl carbamate formation during cachaça storage it was quantified at time zero (not more than 6 to eight hours after distillation), and at 7, 21, 42 and 90 days storage. Ethyl carbamate average values across samples increased 23.1 % in cachaça from wood casks, 54.0 % for transparent glass bottles and 69.4 % for amber glass bottles, at 90 days storage, as compared to time zero. Results and observations in this research lead to the suggestion that more studies shall be done to better understand ethyl carbamate formation along cachaça production process. This will make it possible to organize and implement corrective measures to bring its level to meet national and international regulatory limits.

ASSUNTO(S)

vidro carbamato de etila tonel de madeira armazenamento wood casks cachaça storage cachaça acidity ethyl carbamate acidez aguardente de cana sugar cane spirit glass bottles tecnologia das bebidas alcoholic degree grau alcoólico

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