Ethyl carbamate is widely found in fermented foods. In 2007, ethyl carbamate was classified as a Class 2A carcinogen by the International Agency for Research on Cancer of the World Health Organization. Researchers have developed detection methods suitable for different sample conditions and research purposes. This article reviewed the traditional and rapid methods for the detection of ethyl carbamate, including chromatography, spectroscopy, and other detection methods, and describes the application characteristics and detection results of these methods in fermented food. The development trend of ethyl ester detection technology is prospected.

You do not currently have access to this content.