Rapid Determination of Ethyl Carbamate in Chinese Liquor via a Direct Injection Mass Spectrometry with Time-Resolved Flash-Thermal-Vaporization and Acetone-Assisted High-Pressure Photoionization Strategy

Ethyl carbamate (EC), a carcinogenic compound, is naturally produced in fermented foods and alcoholic beverages. Rapid and accurate measurement of EC is necessary and important for quality control and safety evaluation of Chinese liquor, a traditionally distilled spirit with the highest consumption in China, but it remains a great challenge. In this work, a direct injection mass spectrometry (DIMS) with time-resolved flash-thermal-vaporization (TRFTV) and acetone-assisted high-pressure photoionization (HPPI) strategy has been developed. EC was rapidly separated from the main matrix components, ethyl acetate (EA) and ethanol, by the TRFTV sampling strategy due to the retention time difference of these three compounds with large boiling point differences on the inner wall of a poly(tetrafluoroethylene) (PTFE) tube. Therefore, the matrix effect of EA and ethanol was effectively eliminated. The acetone-assisted HPPI source was developed for efficient ionization of EC through a photoionization-induced proton transfer reaction between EC molecules and protonated acetone ions. The accurate quantitative analysis of EC in liquor was achieved by introducing an internal standard method (ISM) using deuterated EC (d₅-EC). As a result, the limit of detection (LOD) for EC was 8.88 μg/L with the analysis time of only 2 min, and the recoveries ranged from 92.3 to 113.1%. Finally, the prominent capability of the developed system was demonstrated by rapid determination of trace EC in Chinese liquors with different flavor types, exhibiting wide potential applications in online quality control and safety evaluation of not only Chinese liquors but also other liquor and alcoholic beverages.

Sensors and Instruments for Brix Measurement: A Review

Quality assessment of fruits, vegetables, or beverages involves classifying the products according to the quality traits such as, appearance, texture, flavor, sugar content. The measurement of sugar content, or Brix, as it is commonly known, is an essential part of the quality analysis of the agricultural products and alcoholic beverages. The Brix monitoring of fruit and vegetables by destructive methods includes sensory assessment involving sensory panels, instruments such as refractometer, hydrometer, and liquid chromatography. However, these techniques are manual, time-consuming, and most importantly, the fruits or vegetables are damaged during testing. On the other hand, the traditional sample-based methods involve manual sample collection of the liquid from the tank in fruit/vegetable juice making and in wineries or breweries. Labour ineffectiveness can be a significant drawback of such methods. This review presents recent developments in different destructive and nondestructive Brix measurement techniques focused on fruits, vegetables, and beverages. It is concluded that while there exist a variety of methods and instruments for Brix measurement, traits such as promptness and low cost of analysis, minimal sample preparation, and environmental friendliness are still among the prime requirements of the industry.