Affiliation:
1. Department of Food Science Federal University of Lavras (UFLA) Lavras Brazil
2. Department of Chemistry Federal Center for Technological Education of Minas Gerais (CEFET‐MG), Campus I Belo Horizonte Brazil
3. Department of Chemistry Federal University of Lavras (UFLA) Lavras Brazil
4. Postgraduate Program in Biofuels Federal University of Vale de Jequitinhonha and Mucuri Diamantina Brazil
Abstract
AbstractAcrolein is a toxic aldehyde that can be present in various beverages, such as cachaça and other distilled spirits from sugarcane. The objective of this work was to detect and quantify acrolein in samples of cachaça produced by different processes in all regions of Brazil and to evaluate the possible routes of formation of this contaminant from the correlation with other secondary compounds present in the beverage using principal component analysis. Approximately 27.0% of the samples analyzed were outside the limit established by Brazilian legislation for this contaminant, with an average acrolein concentration of 14.01 mg 100 mL−1 anhydrous alcohol (aa). In the other samples, the average concentration was 0.97 mg 100 mL−1 aa. After selecting the variables that most closely correlated with the presence of acrolein in beverages, a positive correlation was found with the presence of butan‐2‐ol, propan‐1‐ol and volatile acids, and a slight correlation with the presence of phenolic compounds. Therefore, the presence of acrolein in cachaça can be associated with contamination of the fermentation must by bacteria of the genus Lactobacillus, as a result of the chemical degradation and enzymatic conversion of the glycerol produced during fermentation.
Funder
Fundação de Amparo à Pesquisa do Estado de Minas Gerais
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Cited by
2 articles.
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