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to the amount of ethyl carbamate formed in bread was very low (119 121). Temperature and extended fermentation appear to be the determinants of ethyl carbamate formation in bread. In a study of UK breads, concentrations of ethyl carbamate in commercial products were virtually not detected, whereas bread prepared using domestic bread machines contained higher amounts (66, 123). The two main factors that contributed to higher ethyl carbamate concentrations were shown to be reduced evaporative losses and probably higher precursor quantities of yeast-derived ethanol and urea from the extended fermentation. In experiments with bread dough that had been forti ed with ethyl carbamate, it was shown that losses of ethyl carbamate due to diffusivity and volatility were signi cantly higher in bread baked in a convection oven, compared with bread baked within the enclosed chamber of a domestic bread machine (66, 123). Irrespective of bread type, toasting led to increases of between two- and threefold in mean ethyl carbamate concentrations (dry weight basis) (59, 123). 3.1.5.4 Conclusions for Other Foodstuffs

097 (015) 093 (025) 096 (020) 095 (022)

Because cyanide and N-carbamyl precursors are widespread, there is no reason to believe that ethyl carbamate might not be formed from the reaction of ethanol with these compounds in many foodstuffs. In products where ethanol and heat have been used during processing, e.g., Christmas puddings, higher amounts of ethyl carbamate might be expected (see Table 3.1.5).

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Because of the prevalence of ethyl carbamate in alcoholic beverages, considerable efforts have been made by industry and researchers alike to reduce concentrations of ethyl carbamate in these products. Principal among these has been a series of preventative actions drawn from scienti c research and produced jointly by U.C. Davis, the Wine Institute, and the US Food and Drug Administration (124). These actions covering best practices in viticulture, juice nutrient status, yeast strains and LAB, urease application, sur lie aging, distillation, and shipment and storage have helped US wine growers and distillers to control the formation of ethyl carbamate in their products. Many other preventative measures to avoid ethyl carbamate in alcoholic beverages have been proposed including the use of the enzyme rhodanase to remove cyanide (125), the addition of copper and silver salts to precipitate cyanide in the must (126), double distillation (127), elimination of CuII ions with cationic-exchange resins (127), and storage of bottles at low temperature in the dark (106). However, many of the measures are not economically viable or in the case of copper salts, can cause environmental problems. Some of the more recent mitigation measures that have been evaluated are summarized in Table 3.1.8.

097 (015) 093 (024) 096 (020) 095 (021)

We already calculated the white point XYZ coordinate and we know that the RGB value of the white point is (10, 10, 10) If we substitute that into the previous equation we get Equation 134

TABLE 3.1.8 Published measures (since 1999) to reduce or control ethyl carbamate in alcoholic beverages. Application Distilled spirits Process Raw materials selection Control measure Fruit quality (damage, microbiology) Molecular markers or colorimetric tests to identify barley cultivars that are low in cyanogenic glycosides Stone removal prior to mashing to remove the source of cyanide Genetically engineered Saccharomyces cerevisiae with reduced arginase activity, thus blocking the pathway to urea production Distillation using a catalytic converter with a high copper surface area Separation of tailing at an alcoholic strength of greater than 50% vol Optimum design and operation of distillation apparatus Genetically engineered S. cerevisiae capable of metabolizing urea Monitoring of urea/ammonia in wine and must Predictive modeling of ethyl carbamate formation during storage Use of urease Removal of residual yeast lees Use of pure cultures of Oenococcus oeni Control of pH Reference no. 84 128, 129

98, 80, 130

100 (004) 085 (035) 096 (019) 094 (023)

98, 131 108

132, 133 54

This is a set of three linear equations with three unknown variables We can now solve for CR, CG, and CB, which gives (0698, 1094, 1512) This makes the transform from RGB to XYZ for this monitor Equation 736

100 (004) 087 (034) 096 (018) 095 (022)

134 114 113, 114 113, 114

Canada was the rst country to introduce maximum limits for ethyl carbamate in a range of alcoholic beverages. In the United States, voluntary targets have been agreed with wine producers, and exporters to that country have been noti ed that they must develop programs to meet these target concentrations. Some European countries have also recommended maximum amounts for

ETHYL CARBAMATE (URETHANE)

100 (004) 088 (033) 097 (018) 095 (021)

TABLE 3.1.9 International maximum limits/speci cations for ethyl carbamate in alcoholic beverages. Ethyl carbamate by commodity, g L 1 or g kg 1 Country Brazil Canada Czech Republic France Germany Switzerland United Statese

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