Ocorrência de carbamato de etila e sua formação em cachaça de alambique e em aguardente de cana-de-açúcar

Detalhes bibliográficos
Autor(a) principal: Lelis, Viviane Gomes
Data de Publicação: 2006
Tipo de documento: Dissertação
Idioma: por
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: http://locus.ufv.br/handle/123456789/2896
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 ºGL, with average value of 40.4 ºGL. It was verified that 16 (21.3 %) out of 75 samples presented alcoholic degree lower than 38 ºGL, which is the minimum value required by effective legislation. Only one cachaça sample was higher than 48 ºGL, 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 µg/L, with an average of 383.71 µg/L. Only 10 (13.3 %) out of the 75 samples presented ethyl carbamate levels lower than 150 µg/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.
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spelling Lelis, Viviane Gomeshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4713099P3Minim, Luis Antoniohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4789633Y8Soares, Nilda de Fatima FerreiraSOARES, N. F. F.Chaves, José Benício Paeshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787754A9Pereira, José Antonio Marqueshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787246H6Fontes, Edimar Aparecida Filomenohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4792339T82015-03-26T13:13:22Z2007-02-062015-03-26T13:13:22Z2006-08-04LELIS, Viviane Gomes. Occurrence of ethyl carbamate and its formation in cachaça and in industrial sugar cane spirit. 2006. 80 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2006.http://locus.ufv.br/handle/123456789/2896It 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 ºGL, with average value of 40.4 ºGL. It was verified that 16 (21.3 %) out of 75 samples presented alcoholic degree lower than 38 ºGL, which is the minimum value required by effective legislation. Only one cachaça sample was higher than 48 ºGL, 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 µg/L, with an average of 383.71 µg/L. Only 10 (13.3 %) out of the 75 samples presented ethyl carbamate levels lower than 150 µg/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.Neste trabalho verificou-se a acidez volátil, o grau alcoólico e a ocorrência de carbamato de etila em cachaças de alambique e aguardentes industriais relacionando-os ao Estado onde foi produzida a bebida, ao tipo de estabelecimento (registrado ou não registrado no Ministério da Agricultura) e ao sistema de produção (destilação em alambique de cobre ou coluna de aço inoxidável). Além disto, avaliou-se a influência do tempo de armazenamento em tonéis de madeira, em recipientes de vidro âmbar e de vidro transparente na formação do carbamato de etila em cachaça de alambique. As análises de acidez volátil e de grau alcoólico foram realizadas conforme metodologia descrita pelo Ministério da Agricultura, Pecuária e Abastecimento. Os teores de carbamato de etila foram determinados pelo método de padronização externa em sistema de cromatografia gasosa acoplada a espectrometria de massa (CG/EM), utilizando o modo MSI (Monitoramento Seletivo de Íons) para a quantificação. Os valores obtidos para o grau alcoólico variaram de 32,4 a 50,3 °GL, sendo o teor médio de 40, 4 °GL. Observou-se que 16 (21,3 %) dentre 75 bebidas apresentaram o grau alcoólico abaixo de 38 °GL, que representa o valor mínimo exigido pela legislação vigente. Somente uma cachaça apresentou o grau alcoólico acima de 48ºGL, limite máximo para esta bebida. Dentre as bebidas analisadas, 24 (32 %) das 75 apresentaram acidez volátil acima do limite máximo oficial. Os valores obtidos das 75 bebidas para o carbamato de etila variaram de 20,13 a 948,23 µg/L, apresentando um teor médio de 383,71 µg/L. Somente 10 (13,3 %) das 75 bebidas apresentaram teores de carbamato de etila abaixo de 150 µg/L, que é o limite máximo permitido pela Instrução Normativa n°13 de 21 de junho de 2005. Destas, duas são aguardentes de cana industrial com marca, quatro cachaças de alambique com marca e quatro cachaças de alambique não registradas. Nas cachaças armazenadas, foram feitas análises para quantificação do carbamato de etila em todas as amostras coletadas nos tempos de estocagem de zero dia e 7, 21, 42 e 90 dias. Comparando os valores dos diversos recipientes de armazenamento, sem a separação por marca, foi possível perceber que o aumento do teor de carbamato de etila em madeira é de 23,15 %, em vidro transparente é de 53,96 % e em vidro âmbar é de 69,42 % até 90 dias. Sugere-se que mais estudos devem ser feitos ao longo da produção da cachaça para se obter melhor entendimento e implementar alterações de forma a minimizar a formação do carbamato de etila.Conselho Nacional de Desenvolvimento Científico e Tecnológicoapplication/pdfporUniversidade Federal de ViçosaMestrado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosCachaçaAguardente de canaCarbamato de etilaAcidezGrau alcoólicoArmazenamentoTonel de madeiraVidroCachaçaSugar cane spiritEthyl carbamateAcidityAlcoholic degreeStorageWood casksGlass bottlesCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DAS BEBIDASOcorrência de carbamato de etila e sua formação em cachaça de alambique e em aguardente de cana-de-açúcarOccurrence of ethyl carbamate and its formation in cachaça and in industrial sugar cane spiritinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf454795https://locus.ufv.br//bitstream/123456789/2896/1/texto%20completo.pdfba79bb7dc7516caf0bc12f6d44c1d096MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain124786https://locus.ufv.br//bitstream/123456789/2896/2/texto%20completo.pdf.txt87b69a47242baa51ef1a9eb46b5c6348MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3802https://locus.ufv.br//bitstream/123456789/2896/3/texto%20completo.pdf.jpg01c210552889bd40e5789407586410abMD53123456789/28962016-04-08 23:14:55.545oai:locus.ufv.br:123456789/2896Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-09T02:14:55LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.por.fl_str_mv Ocorrência de carbamato de etila e sua formação em cachaça de alambique e em aguardente de cana-de-açúcar
dc.title.alternative.eng.fl_str_mv Occurrence of ethyl carbamate and its formation in cachaça and in industrial sugar cane spirit
title Ocorrência de carbamato de etila e sua formação em cachaça de alambique e em aguardente de cana-de-açúcar
spellingShingle Ocorrência de carbamato de etila e sua formação em cachaça de alambique e em aguardente de cana-de-açúcar
Lelis, Viviane Gomes
Cachaça
Aguardente de cana
Carbamato de etila
Acidez
Grau alcoólico
Armazenamento
Tonel de madeira
Vidro
Cachaça
Sugar cane spirit
Ethyl carbamate
Acidity
Alcoholic degree
Storage
Wood casks
Glass bottles
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DAS BEBIDAS
title_short Ocorrência de carbamato de etila e sua formação em cachaça de alambique e em aguardente de cana-de-açúcar
title_full Ocorrência de carbamato de etila e sua formação em cachaça de alambique e em aguardente de cana-de-açúcar
title_fullStr Ocorrência de carbamato de etila e sua formação em cachaça de alambique e em aguardente de cana-de-açúcar
title_full_unstemmed Ocorrência de carbamato de etila e sua formação em cachaça de alambique e em aguardente de cana-de-açúcar
title_sort Ocorrência de carbamato de etila e sua formação em cachaça de alambique e em aguardente de cana-de-açúcar
author Lelis, Viviane Gomes
author_facet Lelis, Viviane Gomes
author_role author
dc.contributor.authorLattes.por.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4713099P3
dc.contributor.author.fl_str_mv Lelis, Viviane Gomes
dc.contributor.advisor-co1.fl_str_mv Minim, Luis Antonio
dc.contributor.advisor-co1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4789633Y8
dc.contributor.advisor-co2.fl_str_mv Soares, Nilda de Fatima Ferreira
dc.contributor.advisor-co2Lattes.fl_str_mv SOARES, N. F. F.
dc.contributor.advisor1.fl_str_mv Chaves, José Benício Paes
dc.contributor.advisor1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787754A9
dc.contributor.referee1.fl_str_mv Pereira, José Antonio Marques
dc.contributor.referee1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787246H6
dc.contributor.referee2.fl_str_mv Fontes, Edimar Aparecida Filomeno
dc.contributor.referee2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4792339T8
contributor_str_mv Minim, Luis Antonio
Soares, Nilda de Fatima Ferreira
Chaves, José Benício Paes
Pereira, José Antonio Marques
Fontes, Edimar Aparecida Filomeno
dc.subject.por.fl_str_mv Cachaça
Aguardente de cana
Carbamato de etila
Acidez
Grau alcoólico
Armazenamento
Tonel de madeira
Vidro
topic Cachaça
Aguardente de cana
Carbamato de etila
Acidez
Grau alcoólico
Armazenamento
Tonel de madeira
Vidro
Cachaça
Sugar cane spirit
Ethyl carbamate
Acidity
Alcoholic degree
Storage
Wood casks
Glass bottles
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DAS BEBIDAS
dc.subject.eng.fl_str_mv Cachaça
Sugar cane spirit
Ethyl carbamate
Acidity
Alcoholic degree
Storage
Wood casks
Glass bottles
dc.subject.cnpq.fl_str_mv CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DAS BEBIDAS
description 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 ºGL, with average value of 40.4 ºGL. It was verified that 16 (21.3 %) out of 75 samples presented alcoholic degree lower than 38 ºGL, which is the minimum value required by effective legislation. Only one cachaça sample was higher than 48 ºGL, 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 µg/L, with an average of 383.71 µg/L. Only 10 (13.3 %) out of the 75 samples presented ethyl carbamate levels lower than 150 µg/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.
publishDate 2006
dc.date.issued.fl_str_mv 2006-08-04
dc.date.available.fl_str_mv 2007-02-06
2015-03-26T13:13:22Z
dc.date.accessioned.fl_str_mv 2015-03-26T13:13:22Z
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dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
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dc.identifier.citation.fl_str_mv LELIS, Viviane Gomes. Occurrence of ethyl carbamate and its formation in cachaça and in industrial sugar cane spirit. 2006. 80 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2006.
dc.identifier.uri.fl_str_mv http://locus.ufv.br/handle/123456789/2896
identifier_str_mv LELIS, Viviane Gomes. Occurrence of ethyl carbamate and its formation in cachaça and in industrial sugar cane spirit. 2006. 80 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2006.
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