Investigation of ethyl carbamate levels in some fermented foods and alcoholic beverages

Dennis, Michael; Howarth, N.; Key, Pauline; Pointer, M.; Massey, Robert C.

doi:10.1080/02652038909373794

Cited by 60 publications

(30 citation statements)

References 10 publications

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“…The use of gas chromatography (GC) coupled with mass spectrometry (MS) gives confidence in the analytical aspects of correct identification and quantification in food and beverages. These methods have been tested in two international collaborative trials, for application to beer and whisky (Dennis et al, 1989) and to wine, fortified wine, spirits and soy sauce (Canas et al, 1994 Lachenmeier and co-workers recently reported results from combining GC and tandem MS using a triple-quadruple instrument (GC/MS/MS Multi Reaction Monitoring -MRM) to determine ethyl carbamate in stone-fruit spirits. A good agreement was found for analytical results of a GC/MS SIM method and the GC/MS/MS MRM procedure (Lachenmeier et al, 2005a).…”

Section: Ethyl Carbamatementioning

confidence: 99%

“…It can be found in fermented foods and beverages like spirits, wine, beer, bread, soy sauce and yoghurt (Conacher and Page, 1986;Dennis et al, 1989;Battaglia et al, 1990;Schlatter and Lutz, 1990;Zimmerli and Schlatter, 1991;Sen et al, 1992;Sen et al, 1993;Benson and Beland, 1997;Kim et al, 2000). The structure and two routes of the formation of ethyl carbamate are illustrated in Figure 1.…”

Section: Terms Of Reference As Provided By Requestormentioning

confidence: 99%

See 1 more Smart Citation

Ethyl carbamate and hydrocyanic acid in food and beverages - Scientific Opinion of the Panel on Contaminants

2007

EFSA Journal

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Section: Ethyl Carbamatementioning

confidence: 99%

Section: Terms Of Reference As Provided By Requestormentioning

confidence: 99%

Ethyl carbamate and hydrocyanic acid in food and beverages - Scientific Opinion of the Panel on Contaminants

2007

EFSA Journal

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“…The highest concentrations of this compound were determined in spirits made from stone fruits (Dennis et al 1989). The content of ethyl carbamate in cherry spirits was measured by means of gas chromatography (Śliwińska et al 2015;Lachenmeier et al 2005;Dennis et al 1989;Lachenmeier 2005) and Fourier transform infrared spectroscopy (Lachenmeier 2005). In literature, there are information about comparison of the volatile fractions of cherry spirits produced from different varieties of Oblačinska, Celery's, Rexle, Heiman's Ruby, and Heiman's Conserve cherries by using GC-FID and GC-MS.…”

Section: Introductionmentioning

confidence: 99%

“…Ethyl carbamate is carcinogenic; it forms during the fermentation of foodstuff (Zimmerli and Schlatter 1991). The highest concentrations of this compound were determined in spirits made from stone fruits (Dennis et al 1989). The content of ethyl carbamate in cherry spirits was measured by means of gas chromatography (Śliwińska et al 2015;Lachenmeier et al 2005;Dennis et al 1989;Lachenmeier 2005) and Fourier transform infrared spectroscopy (Lachenmeier 2005).…”

Section: Introductionmentioning

confidence: 99%

Application of Electronic Nose Based on Fast GC for Authenticity Assessment of Polish Homemade Liqueurs Called Nalewka

et al. 2016

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The possibility of application of electronic nose based on fast GC for differentiation of three types of cherry liqueurs, namely Polish homemade liqueurs called nalewka, commercially available liqueurs labeled as nalewka, and commercial liqueurs, was investigated. This device was equipped with two parallel connected columns with different stationary phases coupled to two ultrasensitive flame ionization detectors (μ-FIDs). Four data analysis methods were used, namely principal component analysis (PCA), discriminant function analysis (DFA), soft independent modeling of class analogies (SIMCA), and statistical quality control (SQC). Application of electronic nose based on fast GC system allows identification of volatile organic compounds and compare aroma profiles of all three types of cherry liqueurs. Only DFA allows for full discrimination of all groups of samples. Application of PCA, SIMCA, and SQC analysis allows only for the differentiation of homemade and commercial liqueurs, but not for separation between two groups of commercial liqueurs. The electronic nose based on fast GC provides a possibility of effective and rapid aroma profile comparison (the total time of analysis is 93 s) of selected alcohols. In addition, the identification and tentative semiqualitative comparison of the amount of selected compounds of the volatile fraction of these beverages using the HS-SPME/GC×GC-TOFMS technique were done. This work presents the proposal of protection of this traditional product through elaborated methodology and rapid authentication assessment of Polish nalewka made from cherries.

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“…It can occur in fermented foods, soy sauce, yoghurt and alcoholic beverages such as spirits, wine and beer (Conacher and Page, 1986;Dennis et al, 1989;Battaglia et al, 1990;Schlatter and Lutz, 1990;Zimmerli and Schlatter, 1991;Sen et al, 1992;Benson and Beland, 1997;Kim et al, 2000). Alcoholic beverages have been found to be the most important source of exposure to ethyl carbamate and many factors may influence its occurrence.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of monitoring data on levels of ethyl carbamate in the years 2010–2012

2014

EFSA Supporting Publications

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Ethyl carbamate is a food processing contaminant classified by the International Agency for Research on Cancer (IARC) in 2007 as -probably carcinogenic to humans‖ (Group 2A). A total of 2 399 analytical results on the occurrence of ethyl carbamate in the sampling years 2010-2012 from 11 Member States were extracted from the EFSA contaminant occurrence database and analysed. Data primarily pertained to the food group ‗Spirits' (96 % of results), in particular the subgroup ‗Spirits made from stone fruits' (81 % of results). Left-censored results (35 % of all results) were substituted by lower bound (LB), upper bound (UB) and middle bound (MB) values. The mean occurrence of ethyl carbamate in the different food groups covering the sampling period 2010-2012 was calculated as a MB estimate and range (MB (LB-UB)). The highest occurrence levels were found in ‗Spirits made from stone fruits ' (698 (672-723) µg/L) and in ‗Spirits made from fruits other than stone fruits ' (317 (298-335) µg/L). Relatively high mean occurrence values were also found in the food groups ‗Spirits made from unspecified fruits', ‗Spirits unspecified' and ‗Liqueur'; however, the source of their distillates was unspecified. The report also provides an overview of ethyl carbamate levels in ‗Spirits made from stone fruits' and ‗Spirits made from fruits other than stone fruits' across the three sampling years 2010-2012. The present report focuses on data collected in the years after the EFSA Opinion on ethyl carbamate and hydrocyanic acid in food and beverages (EFSA, 2007). Data were reported to EFSA for the three years indicated by Commission Recommendation 2010/133/EU (2010, 2011 and 2012). The dataset included 2 399 analytical results from 11 Member States, four of which provided 90 % of the dataset. Data were available for 30 food groups organised in three levels of aggregation, with six groups in the top level, 10 in the second level and 14 in the third level. Most of the data (96 % of all results) were collected on ‗Spirits', in particular ‗Spirits made from stone fruits' (81 % of all results). The samples were mostly collected with selective sampling (54 % of the cases) or objective sampling (33 % of the cases) and in at least 70 % of the cases were analysed with gas chromatography-based techniques. The majority of the results (65 %) were quantified while the remainder were left censored (LC). Reported LC limits ranged between 1 and 610 µg/L. Left-censored results (35 % of all results) were substituted by lower bound (LB), upper bound (UB) and middle bound (MB) values. The highest mean occurrence value of ethyl carbamate (MB (LB-UB)) was found in ‗Spirits' (651 (625-676) µg/L). Within this group, the mean occurrence values in ‗Spirits made from stone fruits' was 698 (672-723) µg/L while in ‗Spirits made from fruits other than stone fruits' the mean occurrence was 317 (298-335) µg/L. Relatively high mean occurrence values were found also in the food groups ‗Spirits made from unspecified fruits', ‗Spirits unspecified' and ‗Liqueur', b...

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Investigation of ethyl carbamate levels in some fermented foods and alcoholic beverages

Cited by 60 publications

References 10 publications

Ethyl carbamate and hydrocyanic acid in food and beverages - Scientific Opinion of the Panel on Contaminants

Ethyl carbamate and hydrocyanic acid in food and beverages - Scientific Opinion of the Panel on Contaminants

Application of Electronic Nose Based on Fast GC for Authenticity Assessment of Polish Homemade Liqueurs Called Nalewka

Evaluation of monitoring data on levels of ethyl carbamate in the years 2010–2012

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