The presence of chemical contaminant in alcoholic beverages is a widespread and notable
problem with potential implications for human health. With the complexity and wide variation …

Sugarcane spirits (cachaça) is one of the most traditional drinks in Brazil, being the third
most consumed distilled beverage in the world. Chemically, a sugarcane spirit is considered …

During the distillation of the fermented fruit mash or juice, ethanol and water are the carriers
of a huge number of the other volatile aroma compounds. Unique and distinctive flavour of …

This study aimed to explore the dynamic variations in the phenolic and volatile organic
compounds of sugarcane vinegar subjected to different production processes. The …

This review provides a comprehensive analysis of the production, classification, and quality
control of cachaça, a traditional Brazilian sugarcane spirit with significant cultural …

The present study reports, for the first time, the development and application of a highly
efficient method based on digital imaging analysis for the simultaneous determination of …

This study aimed to verify the technological feasibility, chemical quality and sensory
acceptance of alcoholic fermented beverage obtained from sugarcane juice. A completely …

Carbonyl compounds (CC) can be formed during the craft beer production process, which
influence the sensory properties, in addition to their toxicity. The formation of bound CC, in …

Acrolein 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 …

This review aims to demonstrate the possible formation of Ethyl carbamate (EC) in different
production stages of cachaça. EC is a carcinogen confirmed in animal experiments and …