Lignin Is Linked to Ethyl-Carbamate Formation in<i>Ume</i>(<i>Prunus mume</i>) Liqueur

Hashiguchi, Takuhei; Izu, Hanae; Sudo, Shigetoshi

doi:10.1271/bbb.110656

Cited by 8 publications

(4 citation statements)

References 18 publications

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“…The barrel aging process used for distilled spirits can cause increases in EC concentrations. The EC concentrations in grain spirits, plum wine, and cachaça can increase by as much as fiveto sixfold above their initial concentrations during barrel aging (7,79,173). The increases in EC concentrations are dependent on the particular beverage.…”

Section: Effect Of Processing On Ec Concentrations In Foods and Bever...mentioning

confidence: 99%

“…The increases in EC concentrations are dependent on the particular beverage. Hashiguchi et al (79) found that mean EC concentrations in non-barrel-aged plum wine were 80 μg/L versus 300 μg/L in barrel-aged wine, whereas Santiago et al (173) found low EC concentrations in cachaça even after barrel aging (ca. 10 μg/L in barrel-aged product).…”

Section: Effect Of Processing On Ec Concentrations In Foods and Bever...mentioning

confidence: 99%

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Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies

Abt

Incorvati

Robin

et al. 2021

Journal of Food Protection

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Ethyl carbamate (EC) is a process contaminant that can be formed as a byproduct during fermentation and processing of foods and beverages. Elevated EC levels are primarily associated with distilled spirits, but this compound has also been found at lower levels in foods and beverages, including breads, soy sauce, and wine. Evidence from animal studies suggests that EC is a probable human carcinogen. Consequently, several governmental institutions have established allowable limits for EC in the food supply. This review will discuss EC formation mechanisms, occurrence of EC in the food supply, and EC dietary exposure assessments. Analytical methods currently used to detect EC, and advances in experimental technologies, such as nanosensors and surface-enhanced Raman spectroscopy (SERS) will also be discussed. Finally, application of mitigation methods to maintain levels of EC under allowable limits will be covered, including distillation practices, enzymatic treatments, and genetic engineering of yeast. Ongoing research in this field is needed to refine mitigation strategies and develop methods to rapidly detect EC in the food supply.

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Section: Effect Of Processing On Ec Concentrations In Foods and Bever...mentioning

confidence: 99%

Section: Effect Of Processing On Ec Concentrations In Foods and Bever...mentioning

confidence: 99%

Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies

Abt

Incorvati

Robin

et al. 2021

Journal of Food Protection

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show abstract

“…This is a reasonable phenomenon due to the low temperature and the short period of the fermentation process. Furthermore, the chemical reactions of EC formation have been proved to involve many other contributing factors such as pH and oxidants (11,13). To estimate the final levels of EC produced with a prolonged storage time at ambient temperature, the potential EC contents of fresh Goji wines were measured.…”

Section: Analysis Of Fermentation Process Associated With Ec Formationmentioning

confidence: 99%

“…Because the reaction of alcohol with urea, citrulline, and cyanide, which are the major precursors of EC in alcoholic beverages, can lead to EC production by non-enzymatic reactions during the fermentation and storage processes (9,10), the potential to cause EC accumulation may also exist in Goji wines. The major pathway for EC production often varies according to the types of alcoholic beverages, and various influence factors such as urea, pH, and even lignin are linked to EC formation in different beverages (11)(12)(13). Furthermore, urea metabolisms of yeasts are highly affected by the categories and contents of amino acids (14), which are often derived from raw materials used for fermentation.…”

Section: Introductionmentioning

confidence: 99%

Formation of ethyl carbamate in Goji wines: Effect of Goji fruit composition

Xia

Niu

et al. 2016

Food Sci Biotechnol

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Ethyl carbamate (EC) is a multisite carcinogen widely occurring in alcoholic beverages. In this investigation, solid-phase extraction combined with gas chromatography mass spectrometry was employed to determine EC contents during the fermentation and storage processes, and the effects of Goji varieties on its formation were also examined. The results indicated that natural and potential EC contents were significantly affected by the varied composition of Goji fruits. The analysis of chemical properties showed differences in hundred-grain weight, water contents, amino acids, and nitrogen-to-carbon ratio for Goji berries. Citrulline was completely degraded although it is routinely considered as a non-preferred nitrogen for yeasts. Due to compositional differences, Goji wines accumulated distinct urea levels that positively correlated with the potential EC contents. Furthermore, the temperature in both the production processes highly influenced EC formation. These results contribute to a more comprehensive understanding of EC formation, and in turn, controlling EC in the Goji wine matrix.

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Malting

Miller

2024

Whisky Science

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Lignin Is Linked to Ethyl-Carbamate Formation inUme(Prunus mume) Liqueur

Cited by 8 publications

References 18 publications

Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies

Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies

Formation of ethyl carbamate in Goji wines: Effect of Goji fruit composition

Malting

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