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KMID : 1007520210300111427
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Food Science and Biotechnology
2021 Volume.30 No. 11 p.1427 ~ p.1434
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Effect of fruit thermal processing on ethyl carbamate content in maesil (Prunus mume) liqueur
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Choi Bo-Gyoung
Koh Eun-Mi
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Abstract
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The thermal effect of maesil on the content of ethyl carbamate and its precursors during one-year ripening of maesil liqueur was investigated. Fresh maesil (control), fruit blanched for 2 min (blanched), and fruit blanched and dried for 15 h at 50 °C (blanched/dried) were soaked in the liquor containing 25% alcohol at a ratio of 1:2 (w/w) for 100 days at 25 °C and the liquid was further ripened for 260 days. Ethyl carbamate ranged from 13.1 to 204.4 μg/kg with the highest value at 210 day. Thermally treated samples had higher ethyl carbamate concentration than the control, suggesting that thermal treatment increased the formation of ethyl carbamate. A positive correlation between ethyl carbamate content and β-glucosidase activity in all samples indicated that enzymatic hydrolysis of amygdalin by β-glucosidase determined ethyl carbamate concentration during the fermentation of maesil liqueur.
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KEYWORD
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Maesil liqueur, Ethyl carbamate, Blanching, Drying, β-glucosidase
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