| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1187469 | Food Chemistry | 2009 | 5 Pages |
Ethyl carbamate (EC), a known genotoxic carcinogen, was studied in 25 brands of pot still cachaças from 19 distilleries in Paraíba State, Brazil. A concentration range of 55–700 μg/l was found with most brands (∼70%) exceeding the international EC limit for spirits (150 μg/l). Brand characteristics (colour, distillation [single or double], and bottle colouration) showed no consistent connection with EC levels. However, when EC levels of yellowish (cask matured) and colourless single-distiled cachaças from the same distillery were compared, the yellowish type was much more heavily contaminated. Eleven distilleries were visited and information regarding the distillation scale, kettle heating system, kettle’s shape, and cooling system of the column was collected. A close connection between EC levels and cooling system was found, with the non-cooled and cooled columns dominating the brands with high (200–700 μg/l range) and low (55–100 μg/l range) contamination levels, respectively.
