New insights into ethyl carbamate occurrence in fortified wines

Leça, João M.; Pereira, Vanda; Miranda, Andreia; Vı́lchez, J.L.; Marques, José Carlos

doi:10.1016/j.lwt.2021.111566

Cited by 9 publications

(14 citation statements)

References 34 publications

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“…A previous study showed that TN wines presented higher amounts of arginine in comparison to Malvasia, decreasing during estufagem [36]. The current findings corroborate those previously reported by Leça et al [37], who found that residual arginine can contribute to EC accumulation during wine ageing.…”

Section: Ethyl Carbamate Quantificationsupporting

confidence: 93%

Unveiling the Evolution of Madeira Wine Key Metabolites: A Three-Year Follow-Up Study

et al. 2022

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Madeira wine (MW) encompasses an unusual oxidative ageing process that makes it distinctive. Several metabolites have been related to its quality and safety, such as 5-hydroxymethylfurfural (HMF), furfural, sotolon, and ethyl carbamate (EC). These compounds were quantified over a three-year period to assess their formation rate according to the ageing procedure used: canteiro vs. estufagem. Estufagem, which includes thermal processing of young MWs, promoted greater HMF, furfural, and sotolon accumulation, especially in sweet wines, in which sotolon contributed significantly to aroma (odour active values up to 17.5). Tinta Negra revealed a higher predisposition to form EC while Malvasia and Sercial were less prone to its formation. The formation of furfural, HMF, and EC strongly correlated with the ageing time. Sotolon had a strong correlation with the ageing time in canteiro (r = 0.79) and a moderate correlation in estufagem (r = 0.65). In both ageing procedures, sotolon, furfural, and HMF formation trends strongly correlated with each other (r = 0.74–0.90). In turn, EC also correlated with all furans (r = 0.51–0.85). Yellow tones (b*) correlated with these metabolites only when wines undergo estufagem. This study provides valuable insights to improve MW quality and safety management procedures.

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Section: Ethyl Carbamate Quantificationsupporting

confidence: 93%

Unveiling the Evolution of Madeira Wine Key Metabolites: A Three-Year Follow-Up Study

et al. 2022

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“…The yeast strain responsible for fermentation metabolizes arginine, converting it into urea or citrulline, which eventually forms EC (Abt et al, 2021). The low EC content (<10%) in wines during alcoholic fermentation is primarily due to the coordination of EC metabolism by the yeast strain, whereas other microorganisms grow slowly during this stage (Leça et al, 2021). Bacterial growth during the malolactic fermentation stage provides precursors for EC metabolism by the yeast, resulting in an increasing trend of EC concentrations (4-20.0 μg/L) (Abt et al, 2021).…”

Section: Ec Contamination In Winementioning

confidence: 99%

Mitigation of microbial nitrogen‐derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence‐based review and future perspectives

Liao,

Asif,

Huang

et al. 2023

Comp Rev Food Sci Food Safe

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Alcoholic beverages have been enjoyed worldwide as hedonistic commodities for thousands of years. The unique quality and flavor are attributed to the rich microbiota and nutritional materials involved in fermentation. However, the metabolism of these microbiota can also introduce toxic compounds into foods. Nitrogen‐derived metabolic hazards (NMH) are toxic metabolic hazards produced by microorganisms metabolizing nitrogen sources that can contaminate alcoholic beverages during fermentation and processing. NMH contamination poses a risk to dietary safety and human health without effective preventive strategies. Existing literature has primarily focused on investigating the causes of NMH formation, detection methods, and abatement techniques for NMH in fermentation end‐products. Devising effective process regulation strategies represents a major challenge for the alcoholic beverage industry considering our current lack of understanding regarding the processes whereby NMH are generated, real‐time and online detection, and the high degradation rate after NMH formation. This review summarizes the types and mechanisms of nitrogenous hazard contamination, the potential risk points, and the analytical techniques to detect NMH contamination. We discussed the changing patterns of NMH contamination and effective strategies to prevent contamination at different stages in the production of alcoholic beverages. Moreover, we also discussed the advanced technologies and methods to control NMH contamination in alcoholic beverages based on intelligent monitoring, synthetic ecology, and computational assistance. Overall, this review highlights the risks of NMH contamination during alcoholic beverage production and proposes promising strategies that could be adopted to eliminate the risk of NMH contamination.

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“…Storage conditions and bottle type. EC concentrations can increase significantly during the storage of finished beverages, especially when the temperature is elevated (58,116). In one study, EC concentrations in red and white wine increased by as much as 30-fold over 12 months of storage at 438C (182).…”

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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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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New insights into ethyl carbamate occurrence in fortified wines

Cited by 9 publications

References 34 publications

Unveiling the Evolution of Madeira Wine Key Metabolites: A Three-Year Follow-Up Study

Unveiling the Evolution of Madeira Wine Key Metabolites: A Three-Year Follow-Up Study

Mitigation of microbial nitrogen‐derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence‐based review and future perspectives

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

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