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Table 3 Analytical results of the NMC and EC in fermented food and beverages

From: Simultaneous determination of methylcarbamate and ethylcarbamate in fermented foods and beverages by derivatization and GC-MS analysis

Sample State Storage time (yr) Unit Measured Conc (μg/kg)
MC EC
Red pepper paste-1 Solid 4 μg kg-1 nd 0.7
Red pepper paste-2 Solid 3 μg kg-1 nd 1.3
Red pepper paste-3 Solid 3 μg kg-1 nd 1.9
Red pepper paste-4 Solid 2 μg kg-1 nd 1.8
Red pepper paste-5 Solid 1 μg kg-1 nd 2.3
Red pepper paste-6 Solid 1 μg kg-1 nd 0.9
Soybean paste-1 Solid 4 μg kg-1 nd 0.9
Soybean paste-2 Solid 3 μg kg-1 nd 1.5
Soybean paste-3 Solid 2 μg kg-1 nd 1.2
Soybean paste-4 Solid 4 μg kg-1 nd 1.7
Soy sauce-1 Liquid 2 μg L-1 nd 1.3
Soy sauce-2 Liquid 1 μg L-1 nd 0.4
Soy sauce-3 Liquid 1 μg L-1 0.4 8.9
Soy sauce-4 Liquid 1 μg L-1 nd 1.8
Soy sauce-5 Liquid 1 μg L-1 nd 0.8
Soy sauce-6 Liquid 1 μg L-1 nd 1.3
Beer Liquid - μg L-1 nd 3.9
Soju(white distilled liquor) Liquid - μg L-1 nd 4.8
Jeongjong(refined rice wine) Liquid - μg L-1 0.5 8.3
Soju(distilled liquor) Liquid - μg L-1 nd nd
Makgeolli(raw rice wine)-1 Liquid - μg L-1 nd nd
Makgeolli(raw rice wine)-2 Liquid - μg L-1 0.5 6.9
Makgeolli(raw rice wine)-3 Liquid - μg L-1 nd 6.0
Fruit liquor-1 Liquid - μg L-1 nd 4.1
Fruit liquor-2 Liquid - μg L-1 0.6 78.7
Fruit liquor-3 Liquid - μg L-1 0.7 68.6
Fruit liquor-4 Liquid - μg L-1 0.8 85.8