Comprehensive Insights into Ethyl Carbamate in Baijiu: Occurrence, Metabolic Pathways, Advanced Detection Techniques, and Innovative Mitigation Strategies.

Abstract

Ethyl carbamate (EC) is a hazardous substance commonly found in fermented foods, such as Baijiu, and its toxicity has raised widespread concerns. As a potential food safety risk, the presence of EC not only affects the quality and safety of Baijiu but also poses a threat to consumer health. Therefore, this systematic review discusses the forms, analytical methods, formation mechanisms, and control strategies of EC in Baijiu. Furthermore, the basic properties and distribution of EC in Baijiu are reviewed. In addition, EC formation mechanisms are further discussed by highlighting the influence of key factors. Ultimately, strategies and techniques for the control of EC formation are proposed. These include fermentation control, brewing process optimization, and post-treatment techniques. Overall, this review aims to provide a theoretical basis and technical support for reducing the EC content of Baijiu, thereby improving its quality and safety.