Ethyl-carbamate determination by gas chromatography-mass spectrometry at different stages of production of a traditional Brazilian spirit

► Alcoholic fermentation of sugar-cane juice (cachaça) produces ethyl carbamate (EC). ► EC control in beverages is important due its carcinogenic potential. ► EC is already formed in the steps of distillation and fermentation. ► Studies are necessary to determine pathway(s) of formation in beverages. ► It is essential to separate head and tail fractions to ensure cachaça quality.