Journal ArticleDOI
Assessment of chemical quality of Brazilian sugar cane spirits and cachacas
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TLDR
In this paper, the chemical composition of Brazilian sugar cane spirits and cachacas and compare it to the identity and quality standards established by national legislation was determined and the results indicate that producers still face challenges in adopting best practices to produce these beverages in order to guarantee their quality and standardization.About:
This article is published in Food Control.The article was published on 2015-08-01. It has received 35 citations till now.read more
Citations
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Journal ArticleDOI
Forensics in hand: new trends in forensic devices (2013–2017)
Luiza Pereira de Oliveira,Diego P. Rocha,William R. de Araujo,Rodrigo A.A. Munoz,Thiago R.L.C. Paixão,Maiara O. Salles +5 more
TL;DR: The literature in the field of forensic chemistry has been exponentially growing and covers several different subjects as mentioned in this paper, such as explosives, gunshot residues (GSR), liquid fuels, illicit drugs, beverages, alternative biological fluids and agrochemicals.
Journal ArticleDOI
Highly improved simultaneous herbicides determination in water samples by differential pulse voltammetry using boron-doped diamond electrode and solid phase extraction on cross-linked poly(vinylimidazole)
Eduardo Henrique Duarte,Juliana Casarin,Elen Romão Sartori,César Ricardo Teixeira Tarley,César Ricardo Teixeira Tarley +4 more
TL;DR: In this paper, a method for the simultaneous determination of multiresidues of diuron (DI), 2,4- dichlorophenoxyacetic acid (2,4D) and tebuthiuron (TB) using a cathodically pretreated boron-doped diamond electrode (BDDE) associated with solid phase extraction was developed.
Book ChapterDOI
The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America
Fábio Faria-Oliveira,Raphael Hermano Santos Diniz,Fernanda Godoy-Santos,Fernanda B. Piló,Hygor Mezadri,Ieso de Miranda Castro,Rogélio Lopes Brandão +6 more
TL;DR: Genetic and physiological analyses of Saccharomyces cerevisiae strains isolated from cachaça have been shown to present interesting traits for beer production, such as flocculation and production of aroma compounds, fundamental to high-quality beer.
Journal ArticleDOI
Ethyl Carbamate Formation Regulated by Lactic Acid Bacteria and Nonconventional Yeasts in Solid-State Fermentation of Chinese Moutai-Flavor Liquor
Hai Du,Zhewei Song,Yan Xu +2 more
TL;DR: Results indicate that EC precursor levels in the solid-state fermentation can be controlled using lactic acid bacteria and nonconventional yeasts and unusual urea degradation pathways (urea carboxylase, allophanate hydrolase, and ATP-independent urease) were identified.
Journal ArticleDOI
Cyanate as an Active Precursor of Ethyl Carbamate Formation in Sugar Cane Spirit.
Carlos Alexandre Galinaro,Thiago Hideyuki Kobe Ohe,Augusto C. H. Da Silva,Sebastião C. da Silva,Douglas Wagner Franco +4 more
TL;DR: The thermodynamic and kinetic aspects of ethyl carbamate (EC) formation through the reaction between cyanate and ethanol were investigated and the isocyanic acid (HNCO) is the active EC precursor and the calculated ΔG1, ΔH1, and ΔS1(⧧) values are in very good agreement with the experimental ones.
References
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Journal Article
Chemical Mechanisms of Whiskey Maturation
TL;DR: This paper showed that the formation of acetaldehyde, acetic acid, and ethyl acetate originates in the distillate, while ethanol lignin, aromatic aldehydes, sugars and some acetic acids are reaction products of the distillation and wood components.
Journal ArticleDOI
Copper(II) catalysis in cyanide conversion into ethyl carbamate in spirits and relevant reactions.
TL;DR: The role of copper(II) species in the oxidation of inorganic cyanide to cyanate and in the conversion of cyanate or urea into ethyl carbamate was investigated in this paper.
Journal ArticleDOI
Influence of the distillation processes from Rio de Janeiro in the ethyl carbamate formation in Brazilian sugar cane spirits
TL;DR: In this paper, the results obtained through GC-MS, using selective monitoring of ions with m/z 62 and 74, showed that approximately 45% of the products and raw materials are above the maximum allowed value of 150μg/l, with an EC average value of 160.
Journal ArticleDOI
International recommendations offered on analytical detection and quantification concepts and nomenclature1“Contribution of the National Institute of Standards and Technology; not subject to copyright”.1
Journal ArticleDOI
Identification and dosage by HRGC of minor alcohols and esters in Brazilian sugar-cane spirit
Maurício Boscolo,Cícero Wellington Brito Bezerra,Daniel R. Cardoso,Benedito dos Santos Lima Neto,Douglas W. Franco +4 more
TL;DR: A presenca de 51 compostos volateis, entre alcoois and esteres, em aguardentes de cana (cachaca) foi investigated by cromatografia gasosa de alta resolucao as discussed by the authors.