Inhibition of ethyl carbamate accumulation in soy sauce by adding quercetin and ornithine during thermal process

Ethyl carbamate (EC), a genotoxic and carcinogenic compound in soy sauce accumulated during thermal processes, has raised public health concern for its multipoint potential risk to human. In this work, based on the analysis of EC accumulation processes sauce, ornithine quercetin were added before reduce accumulation. A reduction rate 23.7–63.8% simulated solution was founded. Kinetic studies indicated that byproduct alcoholysis reaction when formed, while could compete with precursor ethanol react carbamyl compounds, which therefore prevented maximum 47.2% decrease achieved, no remarkable changes volatile compounds profile color found. conclusion, addition may be preferable controlling content sauce.