Ethyl carbamate regulate esters degradation by activating hydrolysis during Baijiu ripening

Jia, Wei; Di, Chenna; Zhang, Rong; Shi, Lin

doi:10.1016/j.foodres.2022.111157

Cited by 11 publications

(4 citation statements)

References 53 publications

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“…Traditional production processes of Chinese liquor include five major steps, material preparation, addition of Daqu powder, alcoholic fermentation, distillation, and ripening . EC is formed during fermentation, distillation, and ripening processes with urea, cyanide, arginine, and citrulline as the precursors of EC. − Hundreds of different types of liquor are produced by various processes in different regions of China. According to aroma characteristics, Chinese liquor can be divided into three major (sauce flavor, strong flavor, and light flavor) and nine minor categories (rice flavor, miscellaneous flavor, feng flavor, medicine flavor, sesame flavor, te flavor, chi flavor, laobaigan flavor, and fuyu flavor) .…”

Section: Resultsmentioning

confidence: 99%

Rapid Determination of Ethyl Carbamate in Chinese Liquor via a Direct Injection Mass Spectrometry with Time-Resolved Flash-Thermal-Vaporization and Acetone-Assisted High-Pressure Photoionization Strategy

Cao

Yang²,

Xie

et al. 2023

Anal. Chem.

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Ethyl carbamate (EC), a carcinogenic compound, is naturally produced in fermented foods and alcoholic beverages. Rapid and accurate measurement of EC is necessary and important for quality control and safety evaluation of Chinese liquor, a traditionally distilled spirit with the highest consumption in China, but it remains a great challenge. In this work, a direct injection mass spectrometry (DIMS) with time-resolved flash-thermal-vaporization (TRFTV) and acetone-assisted high-pressure photoionization (HPPI) strategy has been developed. EC was rapidly separated from the main matrix components, ethyl acetate (EA) and ethanol, by the TRFTV sampling strategy due to the retention time difference of these three compounds with large boiling point differences on the inner wall of a poly(tetrafluoroethylene) (PTFE) tube. Therefore, the matrix effect of EA and ethanol was effectively eliminated. The acetone-assisted HPPI source was developed for efficient ionization of EC through a photoionization-induced proton transfer reaction between EC molecules and protonated acetone ions. The accurate quantitative analysis of EC in liquor was achieved by introducing an internal standard method (ISM) using deuterated EC (d 5-EC). As a result, the limit of detection (LOD) for EC was 8.88 μg/L with the analysis time of only 2 min, and the recoveries ranged from 92.3 to 113.1%. Finally, the prominent capability of the developed system was demonstrated by rapid determination of trace EC in Chinese liquors with different flavor types, exhibiting wide potential applications in online quality control and safety evaluation of not only Chinese liquors but also other liquor and alcoholic beverages.

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Section: Resultsmentioning

confidence: 99%

Rapid Determination of Ethyl Carbamate in Chinese Liquor via a Direct Injection Mass Spectrometry with Time-Resolved Flash-Thermal-Vaporization and Acetone-Assisted High-Pressure Photoionization Strategy

Cao

Yang²,

Xie

et al. 2023

Anal. Chem.

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“…With the increasing understanding of the carcinogenicity of EC, many nations, including France, Japan, Canada, and the United States, have specified MRLs for EC in various alcoholic beverages, ranging from 15 to 1000 µg/L, as outlined in Table 1 (Abt et al., 2021; Gowd et al., 2018; Guan et al., 2021; Jia, Di, et al., 2022; Tu et al., 2018). At present, there is no uniform international EC limit, and countries still take the Canadian EC limit as the main reference.…”

Section: Limit Standards and Risk Assessment Of Ecmentioning

confidence: 99%

“…Previous research has indicated that EC is predominantly produced by the reaction of ethanol with carbamoyl compounds (such as urea, carbamoyl phosphate, and citrulline) or cyanate (cyanide and cyanate are formed from cyanogenic glycoside under the action of enzymes and Cu 2+ ) (Figure 1) (Gowd et al., 2018; Jia, Di, et al., 2022; Zhou, Shu, et al, 2021; Tian, Zeng, Zhou, et al, 2022). The main precursors of EC formation in Huangjiu during fermentation, distillation, and storage are urea, citrulline, and carbamoyl phosphate (Du et al., 2018; Fang et al., 2018; Gowd et al., 2018; Silva et al., 2020; Wang, Chen, & Xu, 2021).…”

Section: Formation and Carcinogenic Mechanisms Of Ecmentioning

confidence: 99%

Formation and hazard of ethyl carbamate and construction of genetically engineered Saccharomyces cerevisiae strains in Huangjiu (Chinese grain wine)

Li,

Jia

2024

Comp Rev Food Sci Food Safe

Self Cite

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Huangjiu, a well‐known conventional fermented Chinese grain wine, is widely consumed in Asia for its distinct flavor. Trace amounts of ethyl carbamate (EC) may be generated during the fermentation or storage process. The International Agency for Research on Cancer elevated EC to a Class 2A carcinogen, so it is necessary to regulate EC content in Huangjiu. The risk of intake of dietary EC is mainly assessed through the margin of exposure (MOE) recommended by the European Food Safety Authority, with a smaller MOE indicating a higher risk. Interventions are necessary to reduce EC formation. As urea, one of the main precursors of EC formation in Huangjiu, is primarily produced by Saccharomyces cerevisiae through the catabolism of arginine, the construction of dominant engineered fermentation strains is a favorable trend for the future production and application of Huangjiu. This review summarized the formation and carcinogenic mechanism of EC from the perspectives of precursor substances, metabolic pathways after ingestion, and risk assessment. The methods of constructing dominant S. cerevisiae strains in Huangjiu by genetic engineering technology were reviewed, which provided an important theoretical basis for reducing EC content and strengthening practical control of Huangjiu safety, and the future research direction was prospected.

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“…39, 126.71, 126.83, 130.21, and 132.01 mg/100 mL when the operating voltages of 0.2 V, 0.35 V, 0.5 V, 0.65 V, and 0.8 V were applied to low-alcohol liquor. Baijiu contains many esters, providing its main aroma and flavor substances [21][22][23]. These esters include ethyl formate, ethyl acetate, isoamyl acetate, ethyl propionate, ethyl butyrate, ethyl valerate, ethyl caproate, ethyl heptanoate, ethyl caproate, ethyl caproate, ethyl laurate, and ethyl lactate.…”

Section: Improve the Ester Content Of Low-alcohol Liquor By Electroch...mentioning

confidence: 99%

A Thermodynamic and Kinetic Study on Electrochemical Esterification in Aroma-Enhanced Distilled Liquor (Baijiu)

et al. 2023

Catalysts

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The development of low-alcohol Baijiu is consistent with demand for the industry’s sustainable development. However, the ester aroma of low-alcohol Baijiu is insipid and unstable—mainly due to the hydrolysis of esters during shelf life—thus reducing the industry scale of low-alcohol Baijiu to a significantly small range. An electrochemical method for improving low-alcohol Baijiu’s ester concentration and stability was investigated from the aspects of thermodynamics and kinetics. The key finding is that the new Baijiu’s ester content obtained through distillation is relatively high, exceeding its content in the thermodynamic equilibrium state. Thus, the ester will be hydrolyzed during shelf life. The idea of applying electrochemical catalytic esterification technology to the production of low-alcohol Baijiu in this study is directly derived from the production practice of Baijiu factories; it provides a direction for the further optimization of low-alcohol Baijiu to facilitate the production of an alternative product that will contribute to public health.

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Ethyl carbamate regulate esters degradation by activating hydrolysis during Baijiu ripening

Cited by 11 publications

References 53 publications

Rapid Determination of Ethyl Carbamate in Chinese Liquor via a Direct Injection Mass Spectrometry with Time-Resolved Flash-Thermal-Vaporization and Acetone-Assisted High-Pressure Photoionization Strategy

Rapid Determination of Ethyl Carbamate in Chinese Liquor via a Direct Injection Mass Spectrometry with Time-Resolved Flash-Thermal-Vaporization and Acetone-Assisted High-Pressure Photoionization Strategy

Formation and hazard of ethyl carbamate and construction of genetically engineered Saccharomyces cerevisiae strains in Huangjiu (Chinese grain wine)

A Thermodynamic and Kinetic Study on Electrochemical Esterification in Aroma-Enhanced Distilled Liquor (Baijiu)

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