Effects of storage time and temperature on the concentration of ethyl carbamate and its precursors in wine

被引：66

作者：

Hasnip, S ^{[1
]}

Caputi, A

Crews, C

Brereton, P

机构：

[1] Cent Sci Lab, York YO41 1LZ, N Yorkshire, England

[2] E&J Gallo Winery, Modesto, CA 95353 USA

来源：

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT | 2004年 / 21卷 / 12期

关键词：

ethyl carbamate; ethyl carbamate formation; urea; citrulline;

D O I：

10.1080/02652030400019851

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A 3-year study was carried out on the effects of time and temperature on the concentration of ethyl carbamate in wine. The study monitored the changing concentration of ethyl carbamate and of urea and citrulline, which are two major precursors of ethyl carbamate in wine. In addition to the formation of ethyl carbamate, both urea and citrulline decayed in other reactions. Kinetic analysis was carried out to model the formation of ethyl carbamate and its dependence on the concentrations of ethanol, urea and citrulline. This led to the development of an equation that can be used to predict the concentration of ethyl carbamate in wine at the point of consumption, resulting from any given storage time and temperature profile. The results were in good agreement with data obtained from similar studies.

引用

页码：1155 / 1161

页数：7

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