Monoalkyl carbonates in carbonated alcoholic beverages

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• 作者：Marcelo Rabello Rossi ^{rabello@usp.br} ; Denis Tadeu Rajh Vidal ^{denistadeu@gmail.com} ; Claudimir Lucio do Lago ; ^{claudemi@iq.usp.br}
• 关键词：Monoethyl carbonate ; Alcoholic beverage ; Beer ; Capillary electrophoresis ; Conductivity detection
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：15 July, 2012
• 卷：133
• 期：2
• 页码：352-357
• 文件大小：489 K

摘要

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 (C⁴D) 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.