Composition of Cachaças Produced from Five Varieties of Sugarcane and the Correlation of the Presence of Dhurrin in the Cane with That of Ethyl Carbamate in the Product

1. ¹ Department ofFood Science, Federal Universityof Lavras, C.P. Lavras, Minas Gerais, Brazil
2. ² Department of Chemistry, Federal University of Lavras, C.P. Lavras, Minas Gerais, Brazil
3. ³ Department of Chemistry, Federal University of Lavras, C.P. Lavras, Minas Gerais, Brazil
4. ⁴ Department of Chemistry, Federal University of Lavras, C.P. Lavras, Minas Gerais, Brazil
5. ⁵ Department ofFood Science, Federal Universityof Lavras, C.P. Lavras, Minas Gerais, Brazil
6. ⁶ Department ofFood Science, Federal Universityof Lavras, C.P. Lavras, Minas Gerais, Brazil
7. ⁷ Department of Chemistry, Federal University of Lavras, C.P. Lavras, Minas Gerais, Brazil
8. ⁸ Department ofFood Science, Federal Universityof Lavras, C.P. Lavras, Minas Gerais, Brazil
9. ⁹ Department ofFood Science, Federal Universityof Lavras, C.P. Lavras, Minas Gerais, Brazil
10. ¹⁰ Department of Chemistry, Federal University of Lavras, C.P. Lavras, Minas Gerais, Brazil
11. ¹¹ Department of Chemistry, Federal University of Lavras, C.P. Lavras, Minas Gerais, Brazil
12. ¹² Pro-Reitoria de Pesquisa e Pós-Graduacao, Federal University of Vales de Jequitinhonha and Mucuri, Diamantina, MG, Brazil
13. ¹³ Department of Chemistry, Federal University of Lavras, C.P. Lavras, Minas Gerais, Brazil