Ethyl carbamate in pot still cachaças (Brazilian sugar cane spirits): Influence of distillation and storage conditions

Food Chemistry

Volumn 117, Issue 4, 2009, Pages 693-697

  Nóbrega, Ian C C ^a   Pereira, José A P ^a   Paiva, José E ^a   Lachenmeier, Dirk W ^b  

^a UNIVERSIDADE FEDERAL RURAL DE PERNAMBUCO   (Brazil)

^b Chemisches und Veterinäruntersuchungsamt ^*  (Germany)

Author keywords

Alcoholic beverages; Brazilian sugar cane spirit; Cacha a; Ethyl carbamate; Food contamination; Pot still; Saccharum L.

Indexed keywords

ALCOHOL; SUGARCANE SPIRIT; UNCLASSIFIED DRUG; URETHAN;

ALCOHOLIC BEVERAGE; ARTICLE; BRAZIL; COLOR; CONCENTRATION (PARAMETERS); CONTAMINATION; COOLING; DISTILLATION; HEATING; NONHUMAN; POT STILL CACHACAS; STORAGE; SUGARCANE;

SACCHARUM;

EID: 67649422707     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.067     Document Type: Article

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