ReviewQuantitative strategies for detecting different levels of ethyl carbamate (EC) in various fermented food matrices: An overview

•Latest development in trace analysis of EC was summarized.•Extra cleanup strategies before analysis improved the selectivity and sensitivity.•SPE coupled to GC-MS is stable and widely used for EC analysis in various matrices.•Derivatization with several chemicals lowered LOD in GC and LC analysis.•Several fast and sensitive methods were exploited and further validation is needed.

As a potential carcinogen to humans, ethyl carbamate (EC, urethane) can be formed during the production and storage stages of certain fermented foods, and therefore its thresholds for largely consumed alcoholic beverages in several countries have been successively established. Regarding EC analysis, however, its precise and rapid determination is challenged by complex matrix components, low levels of the analyte and simple molecular structure (89.1 Da) without chromophore, thus hindering the production process monitoring and quality control. As a result, although the quantification of EC contents in diverse fermented foods and beverages has been reported for decades, the researches focusing on the development, improvement and optimization of analytical methods are currently still updated in order to overcome the above-mentioned challenges. This review presents an overview of traditional and newly-developed promising tools for trace analysis of EC, and main analytical characteristics were summarized with special emphasis on their intrinsic strengths and weaknesses. In addition, sample preparation strategies commonly used for reducing matrix effects are also described and discussed. The present article contributes to providing better understanding on how to ascertain and improve EC detection techniques matched with suitable sample pretreatment procedures based on the sample characteristics and research purposes.

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