Artículos de revistas
Monoalkyl carbonates in carbonated alcoholic beverages
Fecha
2012-07-15Registro en:
FOOD CHEMISTRY, OXFORD, v. 133, n. 2, pp. 352-357, JUL 15, 2012
0308-8146
10.1016/j.foodchem.2012.01.039
Autor
Rossi, Marcelo Rabello
Vidal, Denis Tadeu Rajh
Lago, Claudimir Lucio do
Institución
Resumen
The presence of monoethyl carbonate (MEC) in beer and sparkling wine is demonstrated for the first time, as well as the formation of this species in drinks prepared with a distilled beverage and a carbonated soft drink. A capillary electrophoresis (CE) equipment with two capacitively coupled contactless conductivity detector ((CD)-D-4) was used to identify and quantify this species. The concentrations of MEC in samples of lager beer and rum and cola drink were, respectively, 1.2 and 4.1 mmol/l, which agree with the levels of ethanol and CO2 available in these products. Previous results about the kinetics of the reaction suggest that only a small amount of MEC should be formed after the ingredients of a drink are mixed. However, in all three cases (whisky and club soda: rum with cola; gin and tonic water), MEC was quickly formed, which was attributed to the low pH of the drinks. (C) 2012 Elsevier Ltd. All rights reserved.