A review of ethyl carbamate and polycyclic aromatic hydrocarbon contamination risk in cachaça and other Brazilian sugarcane spirits

Food Chemistry

Volumn 149, Issue , 2014, Pages 159-169

  Riachi, L G ^a   Santos, A ^a   Moreira, R F A ^a   De Maria, C A B ^a  

^a FEDERAL UNIVERSITY OF THE STATE OF RIO DE JANEIRO   (Brazil)

Author keywords

Cacha a; Ethyl carbamate; Polycyclic aromatic hydrocarbons; Sugarcane; Sugarcane spirit

Indexed keywords

BENZO(A)PYRENE; CONTAMINATION SOURCES; CONTINUOUS PROCESS; COOLING DEVICES; ETHYL CARBAMATE; POLYCYCLIC AROMATIC HYDROCARBONS (PAHS); REFLUX SYSTEMS; SUGAR-CANE SPIRIT;

DISTILLATION; SUGAR CANE;

POLYCYCLIC AROMATIC HYDROCARBONS;

ACETONITRILE; CARBAMIC ACID; CITRULLINE; CUPRIC ION; CYANIC ACID; CYANIDE; HYDROGEN; PETROLEUM DERIVATIVE; POLYCYCLIC AROMATIC HYDROCARBON; URETHAN;

AGRICULTURE; AUTOOXIDATION; BRAZIL; CONTINUOUS PROCESS; COOLING; DISTILLATION; ENVIRONMENTAL EXPOSURE; FERMENTATION; FOOD CONTAMINATION; HARVEST; HEATING; REDUCTION; REVIEW; SUGARCANE; VAPOR;

CACHAÇA; ETHYL CARBAMATE; POLYCYCLIC AROMATIC HYDROCARBONS; SUGARCANE; SUGARCANE SPIRIT;

ALCOHOLIC BEVERAGES; BRAZIL; FOOD CONTAMINATION; POLYCYCLIC HYDROCARBONS, AROMATIC; SACCHARUM; URETHANE;

EID: 84887579805     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.088     Document Type: Review

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