Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous Distillation

When cassava is used for the production of distilled spirits through fermentation and distillation, toxic hydrogen cyanide (HCN) is released from linamarin and carcinogenic ethyl carbamate is produced. Herein, cyanide and ethyl carbamate contents were monitored during the fermentation and lab-scale...

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Bibliographic Details
Published in:Foods 2021-05, Vol.10 (5), p.1089
Main Authors: Qin, Yan, Duan, Beibei, Shin, Jung-Ah, So, Hee-Jin, Hong, Eun-Sik, Jeong, Hee-Gon, Lee, Jeung-Hee, Lee, Ki-Teak
Format: Article
Language:English
Subjects:
Alcoholic beverages
Beverages
Carcinogens
Cassava
cassava flour
Chip formation
Copper
copper chips
cyanide
Cyanides
Distillation
Enzymes
Ethanol
Ethyl carbamate
Fermentation
Food science
Hydrogen cyanide
Linamarin
Liquor industry
Mass balance
Spirits
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Summary:When cassava is used for the production of distilled spirits through fermentation and distillation, toxic hydrogen cyanide (HCN) is released from linamarin and carcinogenic ethyl carbamate is produced. Herein, cyanide and ethyl carbamate contents were monitored during the fermentation and lab-scale continuous distillation processes. Thereafter, mass balance and the influence of copper chips were evaluated. Results showed that 81.5% of cyanide was removed after fermentation. Use of copper chips completely prevented the migration of cyanide into the distilled spirits, while 88.3% of cyanide migrated from the fermented liquid in the absence of copper chips. Formation of ethyl carbamate was significantly promoted during distillation. Most of the produced ethyl carbamate (73.2%) was transferred into the distilled spirits in the absence of copper chips, only 9.6% of the ethyl carbamate was transferred when copper chips were used. Thus, copper chips effectively prevented the migration of cyanide and ethyl carbamate into the distilled spirts during continuous distillation.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10051089