RT Journal Article
SR Electronic
T1 Carbamyl Compound Reactions with Ethanol
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 239
OP 242
DO 10.5344/ajev.1988.39.3.239
VO 39
IS 3
A1 C. S. Ough
A1 E. A. Crowell
A1 B. R. Gutlove
YR 1988
UL http://www.ajevonline.org/content/39/3/239.abstract
AB Possible precursors for ethyl carbamate formation in fermented foods and beverages were investigated. It appears that most N-carbamyl compounds will react with ethanol at acid pH levels to form ethyl carbamate. The Arrhenius plots for urea and citrulline were made. The formation is dependent on reactant concentration, temperature, and pH. Components reacted were urea, citrulline, N-carbamyl α-amino acids, N-carbamyl β-amino acid, allantoin, and carbamyl phosphate. A difference between white and red wines on the resulting ethyl carbamate from added urea was noted.