ethyl carbamate


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ethyl carbamate

[¦eth·əl ′kär·bə‚māt]
(organic chemistry)
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Testing for the presence of ethyl carbamate in food and distilled alcoholic beverage products are thought to help reduce the risk of developing cancer.
Table 1 : Maximum permissible levels for ethyl carbamate in alcoholic beverages ([mu]g/L).
The most prevalent problem was ethyl carbamate contamination with 29 samples above the AMPHORA limit of 0.
In the following, we therefore focus on copper, manganese, acetaldehyde and ethyl carbamate, which all had incidences above 10% in our sample.
Ethyl carbamate forms from reactions with barley when whisky is being distilled and has been proven to cause cancer in animals.
But Dr Richard Dixon, head of research at Friends of the Earth Scotland, described it as "alarming" that the popular drink would always contain small quantities of ethyl carbamate.
It found Laphroaig was the most contaminated with 239 micrograms of ethyl carbamate per litre compared to an average of 30 in younger whiskies.
European food safety bodies seem to be moving toward mandatory standards for urea and ethyl carbamate (EC) in wine, thus potentially affecting the North American wine export market.
And in another of those damned-if-you-do, damned-if-you-don't scenarios, both excessively low YAN and excessively high YAN can promote formation of urea, which can be transformed into ethyl carbamate, a likely carcinogen.
The huge compilation of data over time allows for some very interesting regional and national wine quality comparisons, like the accompanying illustration of ethyl carbamate levels in wines from six countries/continents.
Sanliang Gu, CSU, Fresno, Relationship of Wine Ethyl Carbamate Potential to Vine and Fruit N Status Influenced by Rootstock, Clone, Training, Pruning, Irrigation and Soil in Chardonnay, Sauvignon blanc, Cabernet Sauvignon and Syrah Grapevines.
The reason for your concern is, of course, that ethyl carbamate is a suspected carcinogen, even though no proof exists that it produces cancer in humans when present in such trace amounts.