Research Progress on the Exposure Risk and Formation Mechanism of Ethyl Carbamate in Chinese Baijiu

Yiwen Ge; Jungang Lv; Bowen Wang; Baoguo Sun; Jinyuan Sun

doi:10.1016/j.foodchem.2025.145304

Research Progress on the Exposure Risk and Formation Mechanism of Ethyl Carbamate in Chinese Baijiu

Food Chem. 2025 Jun 24:491:145304. doi: 10.1016/j.foodchem.2025.145304. Online ahead of print.

Authors

Yiwen Ge¹, Jungang Lv², Bowen Wang³, Baoguo Sun³, Jinyuan Sun⁴

Affiliations

¹ Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; Procuratoral Technology and Information Research Center, Supreme People's Procuratorate, Beijing 100144, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, 100048, China.
² Procuratoral Technology and Information Research Center, Supreme People's Procuratorate, Beijing 100144, China.
³ Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, 100048, China.
⁴ Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, 100048, China. Electronic address: sunjinyuan@btbu.edu.cn.

PMID: 40580604
DOI: 10.1016/j.foodchem.2025.145304

Abstract

Ethyl carbamate (EC) is a genotoxic and carcinogenic compound that forms as a by-product during the Baijiu brewing process. Based on the investigation from European Food Safety Authority (EFSA), the consumption of EC from alcoholic beverages is approximately 2-5 times(35-65 ng/kg b.w./day) higher than from food (17 ng/kg b.w./day), establishing alcoholic beverages as the primary source of EC exposure. In recent years, the distinctive flavor profile and sensory characteristics of Chinese Baijiu have attracted increasing consumer attention. Unlike foreign distilled spirits and fermented wines, Chinese Baijiu is produced through traditional and unique brewing processes. Consequently, investigating the exposure risks and formation mechanisms of EC in Chinese Baijiu is essential. This review systematically summarizes the distribution of EC content and the associated exposure risks across different regions and flavors of Baijiu in China. It also provides an in-depth overview of recent research on the formation mechanisms of EC at various production stages of Baijiu, aiming to lay a foundation for the establishment of EC limit standards and to advance research on EC mitigation strategies.

Keywords: Baijiu; Content distribution; Ethyl carbamate; Formation mechanism; MOE; Precursor substances.

Publication types

Review