ReviewApplied microbiology and biotechnology2021
Ethyl carbamate in Chinese liquor (Baijiu): presence, analysis, formation, and control.
Review in Applied microbiology and biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 52 citations in OpenAlex.
- Systematically exploring and evaluating core fungal composition and their flavor profile in fermented grains of Jiang-flavor baijiu.Food chemistry: X · 2025Article
- Studies on the Ethyl Carbamate Content of Fermented Beverages and Foods: A Review.Foods (Basel, Switzerland) · 2025Review
- Trace Determination of Cyanide in Chinese Liquor by Coupling Automatic Distillation with the Flow Analysis Method.Foods (Basel, Switzerland) · 2025Article
- Regulation of Arginine Metabolism and Ethanol Tolerance inFood science & nutrition · 2025Article
- Decoding the Formation and Elimination Mechanism of Ethyl Carbamate in Strong-AromaFoods (Basel, Switzerland) · 2024Article
- A Straightforward, Sensitive, and Reliable Strategy for Ethyl Carbamate Detection in By-Products from Baijiu Production by Enzyme-Linked Immunosorbent Assay.Foods (Basel, Switzerland) · 2024Article
- The High-Throughput Screening of Microorganisms to Eliminate Ethyl Carbamate in Chinese Liquor.Foods (Basel, Switzerland) · 2024Article
- Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods.Foods (Basel, Switzerland) · 2023Review
- Simulation and Control of the Formation of Ethyl Carbamate during the Fermentation and Distillation Processes of Chinese Baijiu.Foods (Basel, Switzerland) · 2023Article
- "Key Factor" for Baijiu Quality: Research Progress on Acid Substances in Baijiu.Foods (Basel, Switzerland) · 2022Review
- Features and application potential of microbial urethanases.Applied microbiology and biotechnology · 2022Review
- Effect of microbial interaction on flavor quality in Chinese baijiu fermentation.Frontiers in nutrition · 2022Review
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Ethyl carbamate (EC) is a genotoxic and carcinogenic compound that is also a by-product of fermented foods (bread, sour milk, soy cheese, etc.) and alcoholic beverages (wine, sake, distilled liquor, etc.). Studies have showed that ethyl carbamate is ingested by humans primarily through the consumption of alcoholic beverages. Many countries have thus established EC limits for alcoholic beverages. Chinese liquor (Baijiu) is a traditional and unique distilled liquor, which has a huge consumption in China due to its excellent color, flavor, and taste. Therefore, the control of EC in Chinese liquor is of great significance. This review summarized for the first time the progress in presence level, analysis method, formation mechanism, and elimination strategy of EC of Chinese liquor in recent decades. KEY POINTS: • GC-MS and HPLC are the main methods to quantify EC in Chinese liquor. • EC is formed in the fermentation, distillation, and storage stage. • EC content can be reduced from raw material, microorganism, and production process.
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