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Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce

The aim of this work was to clarify the formation of ethyl carbamate (EC) and its influence factors throughout the production process of Cantonese soy sauce. The results showed that EC was not detected in the koji-making and early moromi fermentation stages, but started to be generated when pH of th...

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Autores principales: Zhou, Kai, Siroli, Lorenzo, Patrignani, Francesca, Sun, Yuanming, Lanciotti, Rosalba, Xu, Zhenlin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6514843/
https://www.ncbi.nlm.nih.gov/pubmed/30991675
http://dx.doi.org/10.3390/molecules24081474
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author Zhou, Kai
Siroli, Lorenzo
Patrignani, Francesca
Sun, Yuanming
Lanciotti, Rosalba
Xu, Zhenlin
author_facet Zhou, Kai
Siroli, Lorenzo
Patrignani, Francesca
Sun, Yuanming
Lanciotti, Rosalba
Xu, Zhenlin
author_sort Zhou, Kai
collection PubMed
description The aim of this work was to clarify the formation of ethyl carbamate (EC) and its influence factors throughout the production process of Cantonese soy sauce. The results showed that EC was not detected in the koji-making and early moromi fermentation stages, but started to be generated when pH of the moromi decreased to about 4.9—at the same time, the levels of ethanol, urea and citrulline increased significantly. Most EC was formed during raw soy sauce hot extraction (40.6%) and sterilization (42.9%) stages. The EC content exhibited the highest correlation with ethanol throughout the whole production process (R = 0.97). The simulation soy sauce produced in laboratory led the same conclusion—moreover, the contents of EC, ethanol and citrulline were higher in soy sauce fermented at 30 °C than in soy sauce fermented at 15 °C. Extraction of raw soy sauce by squeezing contributed little to EC formation. Further research showed that citrulline and ethanol led to significant increases in EC levels in raw soy sauce upon heating. These results indicate that ethanol and citrulline are two critical precursors of EC and that EC is mainly formed during the heat treatment stage of soy sauce.
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spelling pubmed-65148432019-05-30 Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce Zhou, Kai Siroli, Lorenzo Patrignani, Francesca Sun, Yuanming Lanciotti, Rosalba Xu, Zhenlin Molecules Article The aim of this work was to clarify the formation of ethyl carbamate (EC) and its influence factors throughout the production process of Cantonese soy sauce. The results showed that EC was not detected in the koji-making and early moromi fermentation stages, but started to be generated when pH of the moromi decreased to about 4.9—at the same time, the levels of ethanol, urea and citrulline increased significantly. Most EC was formed during raw soy sauce hot extraction (40.6%) and sterilization (42.9%) stages. The EC content exhibited the highest correlation with ethanol throughout the whole production process (R = 0.97). The simulation soy sauce produced in laboratory led the same conclusion—moreover, the contents of EC, ethanol and citrulline were higher in soy sauce fermented at 30 °C than in soy sauce fermented at 15 °C. Extraction of raw soy sauce by squeezing contributed little to EC formation. Further research showed that citrulline and ethanol led to significant increases in EC levels in raw soy sauce upon heating. These results indicate that ethanol and citrulline are two critical precursors of EC and that EC is mainly formed during the heat treatment stage of soy sauce. MDPI 2019-04-15 /pmc/articles/PMC6514843/ /pubmed/30991675 http://dx.doi.org/10.3390/molecules24081474 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zhou, Kai
Siroli, Lorenzo
Patrignani, Francesca
Sun, Yuanming
Lanciotti, Rosalba
Xu, Zhenlin
Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce
title Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce
title_full Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce
title_fullStr Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce
title_full_unstemmed Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce
title_short Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce
title_sort formation of ethyl carbamate during the production process of cantonese soy sauce
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6514843/
https://www.ncbi.nlm.nih.gov/pubmed/30991675
http://dx.doi.org/10.3390/molecules24081474
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