Progress in preventing the accumulation of ethyl carbamate in alcoholic beverages

• The mechanisms of formation of EC in alcoholic beverages were illuminated.
• This traditional methods as well as several new methods of EC elimination were introduced.
• The advantages and disadvantages of mentioned methods were compared.
• Various issues are addressed relating to the development of measures to eliminate EC.

Ethyl carbamate (EC) is a potentially carcinogenic compound that is widely found in alcoholic beverages. Because of its toxicity, carcinogenicity, and universality, EC is currently one of the biggest challenges in the alcoholic beverages industry. Many methods for reducing the EC level have been investigated, incorporating physical, chemical, enzymatic, and metabolic engineering technologies. This review focuses on the traditional methods as well as several new methods. Furthermore, by comparing the advantages and disadvantages of these methods, various issues are addressed relating to the development of measures to eliminate EC in alcoholic beverages on a laboratory scale and an industrial scale.