Department of Food Science, Federal University of Lavras (UFLA), Lavras, Brazil.
Department of Chemistry, Federal Center for Technological Education of Minas Gerais (CEFET-MG), Campus I, Belo Horizonte, Brazil.
J Food Sci. 2023 Apr;88(4):1753-1768. doi: 10.1111/1750-3841.16523. Epub 2023 Mar 13.
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 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 anhydrous alcohol (aa). In the other samples, the average concentration was 0.97 mg 100 mL 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.
丙烯醛是一种有毒的醛，存在于各种饮料中，如甘蔗制成的甘蔗酒和其他蒸馏酒。本工作的目的是检测和定量分析巴西各地不同工艺生产的甘蔗酒中的丙烯醛，并通过与饮料中存在的其他次要化合物的相关性分析，利用主成分分析评估该污染物的可能形成途径。大约 27.0%的分析样本超过了巴西法规对此污染物的限量规定，平均丙烯醛浓度为 14.01mg/100mL 无水酒精（aa）。在其他样本中，平均浓度为 0.97mg/100mL aa。在选择与饮料中丙烯醛存在最密切相关的变量后，发现与丁-2-醇、丙-1-醇和挥发性酸的存在呈正相关，与酚类化合物的存在呈轻微相关。因此，丙烯醛在甘蔗酒中的存在可能与发酵醪中乳杆菌属细菌的污染有关，这是发酵过程中产生的甘油化学降解和酶转化的结果。
