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

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Abstract

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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Authors and Affiliations

  1. Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, 610065, China

    Qiang Xia, Meican Niu, Chongde Wu & Rongqing Zhou

  2. Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China

    Qiang Xia

  3. College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, 610065, China

    Meican Niu, Chongde Wu & Rongqing Zhou

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  1. Qiang Xia
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  2. Meican Niu
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Correspondence to Rongqing Zhou.

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Xia, Q., Niu, M., Wu, C. et al. Formation of ethyl carbamate in Goji wines: Effect of Goji fruit composition. Food Sci Biotechnol 25, 921–927 (2016). https://doi.org/10.1007/s10068-016-0151-2

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  • DOI: https://doi.org/10.1007/s10068-016-0151-2

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