Determination of Ethyl Carbamate (EC) by GC-MS and Characterization of Aroma Compounds by HS-SPME-GC-MS During Wine Frying Status in Hakka Yellow Rice Wine

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From: Food Analytical Methods(Vol. 10, Issue 6)
Publisher: Springer
Document Type: Report
Length: 291 words

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To access, purchase, authenticate, or subscribe to the full-text of this article, please visit this link: http://dx.doi.org/10.1007/s12161-016-0754-5 Byline: Weidong Bai (1,2), Shuangge Sun (1), Wenhong Zhao (1,2), Min Qian (1), Xiaoyan Liu (1), Weixin Chen (2) Keywords: Chinese yellow rice wine; GC-MS; Wine frying; Ethyl carbamate; Aroma compounds; Urea Abstract: Wine frying status is one of the most important processes in the brewing of Chinese yellow rice wine (CYW) and has a great influence on the quality and flavor of CYW. The present work determined the ethyl carbamate (EC) concentration by gas chromatography-mass spectrometry (GC-MS) and aroma compounds by headspace solid-phase microextraction GC-MS (HS-SPME-GC-MS) during wine frying status in CYW. In addition, effects of wine frying conditions on the changes of EC and aroma compounds were also investigated. Results indicated that EC concentration increased along with the increase of wine frying temperature and time. Pearson test indicated that EC had highly significant correlation (p Author Affiliation: (1) College of Light Industry and Food Sciences, Zhongkai University of Agricultural and Engineering, Guangzhou, 510225, China (2) College of Food Science, South China Agricultural University, Guangzhou, 510642, China Article History: Registration Date: 12/12/2016 Received Date: 11/11/2016 Accepted Date: 11/12/2016 Online Date: 28/12/2016 Article note: Electronic supplementary material The online version of this article (doi: 10.1007/s12161-016-0754-5) contains supplementary material, which is available to authorized users.

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Gale Document Number: GALE|A490776877