Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(1): 277-282
Analysis of ethyl carbamate in plum wines produced in Korea
Jung-Bin Lee1, Mina K. Kim2, Bo-Kyung Kim1, Yun-Hee Chung1, Kwang-Geun Lee3
1Korea Consumer Agency, 54 Yongdu-ro, Maengdong-myeon, Eumseong-gun, Chungcheongbuk-do, Republic of Korea, 2Department of Food Science and Human Nutrition, Chonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-Si, Chonbuk 54896, Republic of Korea, 3Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-Si, Gyeonggi-do, Republic of Korea
Ethyl carbamate is naturally occurring compound, commonly found in many fermented foods and alcoholic beverages. During the process of plum wine production, ethyl carbamate can be formed. To this date, limited studies were conducted to monitor the ethyl carbamate in the plum wine brewed in-house. The objective of this study was to analyze the ethyl carbamates in plum wine, that were produced in differently: in-house and commercial production. A total of 33 plum wines were analyzed. The levels of ethyl carbamate ranged from N.D to 352.7 µg/kg in plum wines available in Korea. The current level of ethyl carbamate in plum wine was below the governmental regulation. However, continuous monitoring and further develop a strategy to reduce the level of ethyl carbamate in plum wine is in need, as the highest level of ethyl carbamate in plum wine is near the governmental standard (400 µg/kg).
Ethyl carbamate, GC/MS, Japanese apricot, Plum, Plum wine
Food Science and Biotechnology 2018 ; 27(1): 277-282