Ethyl carbamate (urethane) in alcoholic beverages and foods: A review

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Abstract
This IUPAC review covers the earlier studies of the 1970s on the analysis, occurrence and formation of ethyl carbamate (EC) in foods and alcoholic beverages, as well as the more extensive publications that have appeared since the renewed interest in EC in early 1986. In these latter studies, updated analytical procedures, including solid‐phase extraction, capillary gas chromatography and mass spectroscopic detection, have become commonplace. These analytical methods are employed for regulatory and data‐gathering purposes and provide extensive information on the occurrence of EC, much of which is presented in review. Distinct theories on the sources of EC, mechanisms for its formation and steps required to reduce its levels in stone‐fruit brandies, wines and whiskies are summarized. These studies suggest separate pathways of EC formation for each of the three commodities.

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