The thermal effect of on the content of ethyl carbamate and its precursors during one-year ripening of liqueur was investigated. Fresh (control), fruit blanched for 2 min (blanched), and fruit blanched and dried for 15 h at 50 °C (blanched/dried) were soaked in the liquor containing 25% alcohol at a ratio of 1:2 (w/w) for 100 days at 25 °C and the liquid was further ripened for 260 days. Ethyl carbamate ranged from 13.1 to 204.4 μg/kg with the highest value at 210 day. Thermally treated samples had higher ethyl carbamate concentration than the control, suggesting that thermal treatment increased the formation of ethyl carbamate. A positive correlation between ethyl carbamate content and glucosidase activity in all samples indicated that enzymatic hydrolysis of amygdalin by glucosidase determined ethyl carbamate concentration during the fermentation of liqueur.
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| http://dx.doi.org/10.1007/s10068-021-00961-5 | DOI Listing |
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