Journal ArticleDOI
Influence of the distillation processes from Rio de Janeiro in the ethyl carbamate formation in Brazilian sugar cane spirits
Reads0
Chats0
TLDR
In this paper, the results obtained through GC-MS, using selective monitoring of ions with m/z 62 and 74, showed that approximately 45% of the products and raw materials are above the maximum allowed value of 150μg/l, with an EC average value of 160.About:
This article is published in Food Chemistry.The article was published on 2007-01-01. It has received 70 citations till now. The article focuses on the topics: Ethyl carbamate & Distillation.read more
Citations
More filters
Journal ArticleDOI
Ethyl Carbamate in Foods and Beverages – A Review
Jean-Victor Weber,V. I. Sharypov +1 more
TL;DR: In this paper, a large panel of ethyl carbamate formation mechanisms is described from simple ethanolysis of urea in homogeneous liquid phase to photochemical oxidation of cyanide ion or complex heterogeneous gas/solid catalytic reactions Determination of carbamate in foods and beverages involves various strategies according to the material, food or beverage, solid or liquid, and according to their concentration, from ng/L to mg/L Usually, adapted extractive techniques and pre-concentration step are followed by analysis by gas chromatography coupled to mass spectrometry (
Journal ArticleDOI
Progress in preventing the accumulation of ethyl carbamate in alcoholic beverages
TL;DR: By comparing the advantages and disadvantages of these methods, various issues are addressed relating to the development of measures to eliminate EC in alcoholic beverages on a laboratory scale and an industrial scale.
Journal ArticleDOI
Ethyl Carbamate in Fermented Beverages: Presence, Analytical Chemistry, Formation Mechanism, and Mitigation Proposals
TL;DR: This review comprehensively summarizes the genotoxicity, analytical methods, formation pathways, and removal strategies of EC in various beverages, and presents the metabolic mechanism of EC precursors and pertinent metabolites, such as urea, citrulline, and arginine.
Journal ArticleDOI
Cancer risk assessment of ethyl carbamate in alcoholic beverages from Brazil with special consideration to the spirits cachaça and tiquira
Dirk W. Lachenmeier,Maria Cristina Pereira Lima,Ian C.C. Nóbrega,José A.P. Pereira,Florence Kerr-Corrêa,Fotis Kanteres,Fotis Kanteres,Juergen Rehm,Juergen Rehm,Juergen Rehm +9 more
TL;DR: According to the risk assessment, EC poses a significant cancer risk for the alcohol-drinking population in Brazil, in addition to that of alcohol alone, and the implementation of policy measures for tiquira and unrecorded alcohol appears to be advisable.
Journal ArticleDOI
Ethyl carbamate: An emerging food and environmental toxicant.
TL;DR: This review summarizes knowledge on the formation and metabolism of EC, detection of EC in food products, toxic effects of EC on various organs, and mitigation strategies including prevention of EC-induced tumorigenesis and genotoxicity by natural products.
References
More filters
Book
Handbook of Chemometrics and Qualimetrics
Desire Massart,Bernard G. M. Vandeginste,Lutgarde M. C. Buydens,Paul J. Lewi,Johanna Smeyers-Verbeke,S. De Jong +5 more
TL;DR: In this article, a statistical description of the quality of processes and measurements is given, and an introduction to Hypothesis Testing is given. But this is not a complete survey of the literature.
Journal ArticleDOI
Copper(II) catalysis in cyanide conversion into ethyl carbamate in spirits and relevant reactions.
TL;DR: The role of copper(II) species in the oxidation of inorganic cyanide to cyanate and in the conversion of cyanate or urea into ethyl carbamate was investigated in this paper.
Journal Article
Ethyl Carbamate Formation in Wine: Use of Radioactively Labeled Precursors to Demonstrate the Involvement of Urea
TL;DR: In this paper, the formation of ethyl carbamate was investigated in model solutions and in wines using radioactively labeled urea and monitoring the appearance of radioactivity in carbamate.
Journal ArticleDOI
Carbamato de etila em bebidas alcoólicas (cachaça, tiquira, uísque e grapa)
TL;DR: The presence of ethyl carbamate in cachacas, tiquiras, whiskies and grapes was investigated by GC-MS, monitoring the m/z 62 ion.