Cachaca Production in Brazil and its Main Contaminant (Ethyl Carbamate)

Author(s)

do Nascimento e Silva, Joao Henrique ; Verruma-Bernardi, Marta Regina ; de Oliveira, Alessandra Lopes

• Document type: Journal article
• Source: CIENTIA AGRICOL; v. 77, n. 2, p. 8-pg., 2020-01-01.

Abstract

This review aims to demonstrate the possible formation of Ethyl carbamate (EC) in different production stages of cachaca. EC is a carcinogen confirmed in animal experiments and possibly carcinogenic to humans. EC incidence below relevant health limits naturally affects many fermented foods and beverages. Concentrations above 1 mg L-1 are often detected in certain spirits derived from cyanogenic plants. In Brazil, cachaca is widely consumed and therefore consumers are at health risk if they drink EC beverages at high concentrations, since the amount of EC in cachaca (sugar cane brandy) constantly exceeds the threshold 0.21 mg L-1, damaging the health of consumers and hindering exportation to North America and Europe. Many studies have reported on EC formation at different stages of the cachaca production process. Most studies refer to EC formation during fermentation and distillation. In fermentation, reaction occurs between ethanol and nitrogen precursors, such as urea (H2NCONH2) and cyanide (CN-) to form EC. In distillation, cupric ions catalyze cyanide conversion from EC; however, in discontinuous distillation, the bottling fraction of cachaca reduced EC concentration. Although this review describes the possible routes of EC formation at different production stages of cachaca, it presents some studies on EC reduction in alcoholic beverages. (AU)

• FAPESP's process: 16/13460-8 - Study of extraction of mesocarp and almonds from babaçu, from Brazil nuts, Pequi almonds and Sacha Inchi seeds using supercritical CO2 and pressurized liquid
• Grantee: Alessandra Lopes de Oliveira
• Support Opportunities: Regular Research Grants