Journal
FOOD CHEMISTRY
Volume 233, Issue -, Pages 174-181Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.04.113
Keywords
Ethyl carbamate (EC); Yellow rice wine; Gallic acid; Protocatechuic acid
Funding
- Natural Natural Science Foundation of China [31171734]
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It was studied that gallic and protocatechuic acids played important roles in ethyl carbamate (EC) forming. Gallic and protocatechuic acids can reduce the arginine consumption through inhibiting the arginine deiminase enzyme. Therefore, they are generally added to regulate EC catabolism in the course of yellow rice wine leavening at the third day. In this work, gallic and protocatechuic acids made little influence on the growth of Saccharomyces cerevisiae. Besides, the addition of 200 mg/L gallic or protocatechuic acid could prevent the transformation from urea/citrulline to EC. Gallic acid showed better inhibiting effect that the content of EC could be reduced by 91.9% at most. Furthermore, the production of amino acids and volatile flavor compounds are not markedly affected by phenolic compounds. The discoveries reveal that EC can be reduced by supplying gallic acid or protocatechuic acid while yellow rice wine leavening. (C) 2017 Elsevier Ltd. All rights reserved.
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