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The aim of this research was to characterize the volatile fraction of teas, prepared from chamomile sachets marketed in the Rio de Janeiro city, using solid phase extraction and chromatographic techniques. Forty two compounds were tentatively or definitely identified. Among them, nineteen (19) compounds were identified for the first time as chamomile constituents. Believing that the samples were collected from reliable producers and suppliers, the identification of these new volatile compounds could be explained by the selectivity of the volatile fraction isolation process. The samples belong to the chemotype A, in which the main component is the bisabolol oxide A. The compounds 1.8-cineol and linalool presented odour activity values greater than one, being classified as potent odorants. The presence of ascaridole, coumarin and 7-methoxycoumarin denotes that this beverage must be consumed with care by specific groups like pregnant women and people that are accomplishing anticoagulant therapy. [ABSTRACT FROM AUTHOR]

Cachaça is the typical and exclusive denomination of Brazilian sugar cane spirit. In this study, analysis of ethyl carbamate (EC) was carried out in 120 cachaças samples acquired at different regions from the Rio de Janeiro city (north, south, west and downtown). In total, 47% of samples exhibited EC contents above 150 mg L-1. Mean value found in the west region was significantly (P<0.05) lower than those from other regions. Although the mean value of the samples from the downtown region was higher than that from northern and southern regions, there were no significant differences (P<0.05) between the three regions. Cachaças were classified, as follows: (A) very high concentration (301-800 mg L-1); (B) high concentration (151-300 mg L-1); standardized concentration (0-150 mg L-1) (C). West region presented 3% of samples classified in the upper concentration limit (A), downtown region presented the greatest percentage (27%). In the high concentration class (B), the regions showed similar distribution percentage (ca 30%). In the class (C), west region showed the highest percentage (67%) while downtown region presented the lowest representativeness (43%). A small number (4%) of commercial multi-distilled cachaça exhibited very low contaminant level (<5 μg L-1). Consumers of cachaça sold in the Rio de Janeiro city continue very exposed to the EC. [ABSTRACT FROM AUTHOR]

Sixteen polycyclic aromatic hydrocarbons (PAHs) have been identified in Brazilian sugarcane spirits. Contamination sources are: sugarcane burn before harvest and petroleum derivatives. PAHs concentration in spirits produced from burned cane was about 2-3 times higher than those from unburned cane. Benzo(a)pyrene (BaP) is present at less than 1%, and therefore is not a representative marker of cachaça contamination by PAHs. Ethyl carbamate (EC) is produced during both fermentation and distillation. During distillation, cupric ions may catalyse the conversion of cyanide to EC. In discontinuous distillation, the use of the heart fraction for bottling cachaça considerably decreases its concentration. In the continuous process, in which there is no separation of distillate, it is highly recommended to couple cooling devices and reflux systems to the distillation column. Consumers are at a greater risk of EC exposure from cachaça than from any other spirit., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

Volatiles from aqueous extract of peppermint commercial sachets were investigated through gas chromatography/flame ionization detection (GC/FID) and GC/mass spectrometry (MS). Samples were prepared under similar conditions as in homemade tea. Volatiles were isolated using solid phase extraction method (SPE) with Porapak Q trap followed by desorption with acetone. Estimated mean values for short and medium chain carboxylic acids (C2-C12) and ketones lay in the range of 50-64 microg kg(-1) whilst aliphatic alcohols and acyclic hydrocarbons had values lower than 6 microg kg(-1). The major volatiles were terpenes (275-382 microg kg(-1)) that reached 89 % of the total composition. A total of 16 compounds, among them dodecane, acetoin, acetol, citral, geraniol and octanoic acid have been described by the first time in peppermint tea. These findings could be attributed to the different analytical approach employed, mainly to the use of different extraction/pre-concentration techniques. Given the apparently lower proportion of terpenes in the aqueous extract it may be that the chemical properties of the peppermint essential oil are not entirely reproduced with homemade tea.