Abstract
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 2min (blanched), and fruit blanched and dried for 15h at 50°C (blanched/dried) were soaked in the liquor containing 25% alcohol at a ratio of 1:2 (w/w) for 100days at 25°C and the liquid was further ripened for 260days. Ethyl carbamate ranged from 13.1 to 204.4μg/kg with the highest value at 210day. 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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