Table 3.

Summary of key data on the occurrence of ethyl carbamate in alcoholic beverages.^a

Beverage	Concentration mean (µg/kg)b	Concentration range (µg/kg)b	n	Analytical methods	Country/region	References
Beer	1.7c	ND–20	232	GC-MS	China; Hong Kong	Tang et al. (2011); Li et al. (2017)
Distilled spirits	44c	ND–390	904	GC/N-TEA; LC-FLD; GC-MS	China; Mexico; Germany; Guatemala; US	Diachenko et al. (1992); Madrera et al. (2009); Liu et al. (2013); Liu et al. (2011); Wu et al. (2012); Lachenmeier et al. (2009)
Fruit brandy	1,000c	3.5–5,100	103	GC/N-TEA; GC-MS	Denmark; Korea; US	Diachenko et al. (1992); Vahl et al. (1993); Ha et al. (2006)
Stone fruit spirits	1,400	10–18,000	631	GC-MS	Germany	Lachenmeier (2005)
Sugar cane spirits/cachaça	110c	12–910	385	GC-MS; HPLC-FLD	Brazil	Nobrega et al. (2011); d’Avila et al. (2016); Bortoletto & Alcarde (2015); Masson et al. (2014)
Wine, fortified	55c	ND–260	248	GC/N-TEA; GC-MS; LC-MS	Denmark; US; Various from FAO submission; UK; Portugal; South Africa	Diachenko et al. (1992); Vahl et al. (1993) FAO (2006); Hasnip et al. (2007); Perestreloa et al. (2010); Alberts et al. (2011)
Wine, table	9.0c	ND–61	5,930	GC/N-TEA; GC-MS; LC-MS	Denmark; China; Spain, South Africa; US; Various from FAO submission	Diachenko et al. (1992); Vahl et al. (1993); FAO (2006); Wu et al. (2012); Fu et al. (2016); Jagerdeo et al. (2002); Uthurry et al. (2004); Alberts et al. (2011)
Yellow rice wine	150	ND–580	221	GC-MS; HPLC-FLD	China	Mo et al. (2014); Fu et al. (2010)

^aAbbreviations used: FAO, Food and Agriculture Organization; GC-MS, gas chromatography-mass spectrometry; GC/N-TEA, gas chromatography-thermal energy analyzer with nitrogen converter; LC-MS, liquid chromatography-mass spectrometry; LC-FLD, liquid chromatography-fluorescence detection; ND, not detected.

^aEthyl carbamate data rounded to two significant figures.

^*Mean of means from reference data shown for display purposes in table.