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Some aspects of sugarcane spirit's chemical: ethyl carbamate, typification and sensory properties

Grant number: 13/26334-2
Support Opportunities:Regular Research Grants
Duration: September 01, 2014 - August 31, 2016
Field of knowledge:Physical Sciences and Mathematics - Chemistry - Analytical Chemistry
Principal Investigator:Daniel Rodrigues Cardoso
Grantee:Daniel Rodrigues Cardoso
Host Institution: Instituto de Química de São Carlos (IQSC). Universidade de São Paulo (USP). São Carlos , SP, Brazil

Abstract

The process of natural contamination by ethyl carbamate of alcoholic beverages, other than sugar-cane spirits, and fermented foods, has been widely studied due to the recognized carcinogenic potential of this compound. It becomes therefore necessary gain more knowledge about the process of their formation in sugar cane spirit (cachaça), and on procedures that can prevent their formation.In Brazil, as there is no standard to manufacture distilled from sugar cane, various regional and even local process are used during the production, generating distillates with different sensory and chemical profiles. Thus, the search for methods to identify the stages of production for which the distillate was produced, and therefore the correlation with their geographical origin, are relevant to the assure a full description (typification) of the sugarcane spirits. To date, the characterization of spirits has allowed the chemical differentiation between rum and cachaça, if the distillate was prepared with burnt sugar cane or not, what type of yeast (commercial or natural) was used in the preparation of the wort, the distinction among the alembics and column products; identify the "cut" procedures used during distillation in alembics, if to the product was added caramel and what was its concentration, and finally, what type of wood was used for aging the distillate. Another aspect of great interest is the possibility of to assign the geographic origin to the spirit based on its chemical profile. The third subject is the investigation of the sensory aspects of sugar cane spirit. Attempts to correlate the chemical composition of the product and its sensory evaluation, sensory analysis and preference tests, deserved attention from our Laboratory in recent years. Aiming to gain further knowledge in this area, as well as on the identification of woods used in the manufacture of casks, we are applying the technique of "electronic nose", developing sensors made with ionic liquid gels, to wood extracts and aged spirits analysis. (AU)

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