{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T02:26:54Z","timestamp":1788316014969,"version":"build-2803163510"},"reference-count":36,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2021,5,14]],"date-time":"2021-05-14T00:00:00Z","timestamp":1620950400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Korea Alcohol and Liquor Industry Association (KALIA)","award":["2019"],"award-info":[{"award-number":["2019"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>When cassava is used for the production of distilled spirits through fermentation and distillation, toxic hydrogen cyanide (HCN) is released from linamarin and carcinogenic ethyl carbamate is produced. Herein, cyanide and ethyl carbamate contents were monitored during the fermentation and lab-scale continuous distillation processes. Thereafter, mass balance and the influence of copper chips were evaluated. Results showed that 81.5% of cyanide was removed after fermentation. Use of copper chips completely prevented the migration of cyanide into the distilled spirits, while 88.3% of cyanide migrated from the fermented liquid in the absence of copper chips. Formation of ethyl carbamate was significantly promoted during distillation. Most of the produced ethyl carbamate (73.2%) was transferred into the distilled spirits in the absence of copper chips, only 9.6% of the ethyl carbamate was transferred when copper chips were used. Thus, copper chips effectively prevented the migration of cyanide and ethyl carbamate into the distilled spirts during continuous distillation.<\/jats:p>","DOI":"10.3390\/foods10051089","type":"journal-article","created":{"date-parts":[[2021,5,14]],"date-time":"2021-05-14T10:54:22Z","timestamp":1620989662000},"page":"1089","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":21,"title":["Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous Distillation"],"prefix":"10.3390","volume":"10","author":[{"given":"Yan","family":"Qin","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Beibei","family":"Duan","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jung-Ah","family":"Shin","sequence":"additional","affiliation":[{"name":"Department of Food Processing and Distribution, Gangneung-Wonju National University, 7 Jukheon-gil, Gangneung, Gangwon-Do 25457, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hee-Jin","family":"So","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eun-Sik","family":"Hong","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hee-Gon","family":"Jeong","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4224-771X","authenticated-orcid":false,"given":"Jeung-Hee","family":"Lee","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, Daegu University, 201 Daegudae-ro, Gyeonsan-si, Gyeongsangbukdo 38453, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ki-Teak","family":"Lee","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,5,14]]},"reference":[{"key":"ref_1","unstructured":"FAO\/IFAD (2000). The World Cassava Economy: Facts, Trends and Outlooks, Food and Agriculture Organization of the United Nations and International Fund for Agricultural Development."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Breuninger, W.F., Piyachomkwan, K., and Sriroth, K. (2009). Chapter 12\u2014Tapioca\/Cassava starch: Production and use. Starch, Elsevier. [3rd ed.].","DOI":"10.1016\/B978-0-12-746275-2.00012-4"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"110","DOI":"10.1177\/003072708901800303","article-title":"An overview of African traditional cassava processing and utilization","volume":"18","author":"Hahn","year":"1989","journal-title":"Outlook Agric."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"227","DOI":"10.1002\/bit.260320213","article-title":"Fermentation of corn starch to ethanol with genetically engineered yeast","volume":"32","author":"Inlow","year":"1988","journal-title":"Biotechnol. Bioeng."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1002\/(SICI)1097-0290(19970105)53:1<21::AID-BIT4>3.0.CO;2-0","article-title":"Alcohol fermentation of starch by a genetic recombinant yeast having glucoamylase activity","volume":"53","author":"Nakamura","year":"1997","journal-title":"Biotechnol. Bioeng."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"285","DOI":"10.17660\/ActaHortic.1994.375.28","article-title":"Fatal and non-fatal acute poisoning attributed to cassava-based meal","volume":"375","author":"Akintonwa","year":"1994","journal-title":"Acta Hortic."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"193","DOI":"10.1177\/004947559502500424","article-title":"Acute intoxication from newly-introduced cassava during drought in Mozambique","volume":"25","author":"Cliff","year":"1995","journal-title":"Trop. Doct."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1007\/BF00206289","article-title":"Compartmentation of cyanogenic glucosides and their degrading enzymes","volume":"195","author":"Gruhnert","year":"1994","journal-title":"Planta"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"731","DOI":"10.1093\/jxb\/46.7.731","article-title":"Cyanogenesis in cassava (Manihot esculenta Crantz)","volume":"46","author":"McMahon","year":"1995","journal-title":"J. Exp. Bot."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"427","DOI":"10.1093\/occmed\/48.7.427","article-title":"Cyanide poisoning: Pathophysiology and treatment recommendations","volume":"7","author":"Beasley","year":"1998","journal-title":"Occup. Med."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"559","DOI":"10.1007\/s00204-015-1479-8","article-title":"Bioavailability of cyanide after consumption of a single meal of foods containing high levels of cyanogenic glycosides: A cross over study in humans","volume":"90","author":"Abraham","year":"2016","journal-title":"Arch. Toxicol."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"367","DOI":"10.1007\/s00425-003-1005-8","article-title":"Generation of cyanogen-free transgenic cassava","volume":"217","author":"Siritunga","year":"2003","journal-title":"Planta"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1007\/BF02858929","article-title":"Cyanide content of cassava (Manihot esculenta Euphorbiaceae) cultivars used by Tukanoan Indians in northwest Amazonia","volume":"42","author":"Dufour","year":"1988","journal-title":"Econ. Bot."},{"key":"ref_14","unstructured":"FAO\/WHO (1995). Codex Standard for Edible Cassava Flour. Codex Standard 176-1989, Food and Agriculture Organization and World Health Organization of the United Nations."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"451","DOI":"10.1016\/j.jfca.2004.04.002","article-title":"Processing of cassava roots to remove cyanogens","volume":"18","author":"Cardoso","year":"2005","journal-title":"J. Food Compos. Anal."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"383","DOI":"10.1080\/02652038909373794","article-title":"Investigation of ethyl carbamate levels in some fermented foods and alcoholic beverages","volume":"6","author":"Dennis","year":"1989","journal-title":"Food Addit. Contam."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.fct.2004.07.018","article-title":"Effect of ethanol on the tumorigenicity of urethane (ethyl carbamate) in B6C3F1 mice","volume":"43","author":"Beland","year":"2005","journal-title":"Food Chem. Toxicol."},{"key":"ref_18","unstructured":"European Food Safety Authority (2007). Ethyl carbamate and hydrocyanic acid in food and beverages. EFSA J., 551, 1\u201344."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1373","DOI":"10.1016\/j.foodchem.2010.11.110","article-title":"Development and validation of analytical methods for ethyl carbamate in various fermented foods","volume":"126","author":"Lim","year":"2011","journal-title":"Food Chem."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1002\/j.2050-0416.1990.tb01030.x","article-title":"Ethyl carbamate formation in grain based spirits. Part I: Post-distillation ethyl carbamate formation in maturing grain whisky","volume":"96","author":"Aylott","year":"1990","journal-title":"J. Inst. Brew."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1002\/jib.308","article-title":"Determination of ethyl carbamate in cacha\u00e7as produced by selected yeast and spontaneous fermentation","volume":"122","author":"Cardoso","year":"2016","journal-title":"J. Inst. Brew."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"115","DOI":"10.1002\/j.2050-0416.1989.tb04618.x","article-title":"Ethyl carbamate formation in the production of pot still whisky","volume":"95","author":"Riffkin","year":"1989","journal-title":"J. Inst. Brew."},{"key":"ref_23","first-page":"507","article-title":"Ethyl carbamate in the production and aging of cacha\u00e7a in oak (Quercus sp.) and amburana (Amburana cearensis) barrels","volume":"120","author":"Santiago","year":"2014","journal-title":"J. Inst. Brew."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"2819","DOI":"10.1021\/jf001346w","article-title":"Copper (II) catalysis in cyanide conversion into ethyl carbamate in spirits and relevant reactions","volume":"49","author":"Aresta","year":"2001","journal-title":"J. Agric. Food Chem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"7415","DOI":"10.1021\/acs.jafc.5b03146","article-title":"Cyanate as an active precursor of ethyl carbamate formation in sugar can spirit","volume":"63","author":"Galinaro","year":"2015","journal-title":"J. Agric. Food Chem."},{"key":"ref_26","unstructured":"MOE (2009). Official Test Methods of Soil Contamination, Cyanide-Ultraviolet\/Visible Spectrometry. ES 07352.1a."},{"key":"ref_27","unstructured":"NHFPC (2016). National Health and Family Planning Commission of PRC. National Standard of the People\u2019s Republic of China: National Food Safety Standard-Determination of Cyanide in Foods. GB 5009.36\u20132016, NHFPC."},{"key":"ref_28","first-page":"105","article-title":"Untersuchungen aus dem organischen Laboratorium der Technischen Hochschule zu Dresden","volume":"69","year":"1904","journal-title":"J. Prakt. Chem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"916","DOI":"10.1021\/ac60356a036","article-title":"Stable reagents for the colorimetric determination of cyanide by modified K\u00f6nig reactions","volume":"47","author":"Lambert","year":"1975","journal-title":"Anal. Chem."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"828","DOI":"10.1021\/ic50004a022","article-title":"Thermodynamics of metal\u2013cyanide coordination: I. pK, \u25b3H0, \u25b3S0 values as a function of temperature for hydrocyanic acid dissociation in aqueous solutions","volume":"1","author":"Izatt","year":"1962","journal-title":"Inorg. Chem."},{"key":"ref_31","unstructured":"AOAC International (2012). Official Methods of Analysis of AOAC International. Guidelines for Standard Method Performance Requirements, AOAC International. [19th ed.]."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1002\/j.2050-0416.1990.tb01031.x","article-title":"Ethyl Carbamate Formation in Grain Based Spirits. Part II: The Identification and Determination of Cyanide Related Species Involved in Ethyl Carbamate Formation in Scotch Grain Whisky","volume":"96","author":"Mackenzie","year":"1990","journal-title":"J. Inst. Brew."},{"key":"ref_33","unstructured":"WHO (2010). International Agency for Research on Cancer. IARC Monographs on the Identification of Carcinogenic Hazards to Humans. No. 96, WHO."},{"key":"ref_34","unstructured":"Tham, M.T. (2021, March 29). Distillation\u2013an introduction\/Factors Affecting Distillation Column Operation. Available online: https:\/\/www.rccostello.com\/distil\/distilop.htm."},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Zuk, M., Pelc, K., Szperlik, J., Sawula, A., and Szopa, J. (2020). Metabolism of the Cyanogenic Glucosides in Developing Flax: Metabolic Analysis, and Expression Pattern of Genes. Metabolites, 10.","DOI":"10.3390\/metabo10070288"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"1307","DOI":"10.1016\/S0031-9422(00)85629-0","article-title":"Studies on cassava, Manihot utilissima Pohl\u2014I. Cyanogenesis: The biosynthesis of linamarin and lotaustralin in etiolated seedlings","volume":"8","author":"Nartey","year":"1968","journal-title":"Phytochemistry"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/10\/5\/1089\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T06:00:46Z","timestamp":1760162446000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/10\/5\/1089"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,5,14]]},"references-count":36,"journal-issue":{"issue":"5","published-online":{"date-parts":[[2021,5]]}},"alternative-id":["foods10051089"],"URL":"https:\/\/doi.org\/10.3390\/foods10051089","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,5,14]]}}}