Retained ethanol in fried batters prepared with alcoholic beverages

Citations of this article
Mendeley users who have this article in their library.
Get full text


Ethanol concentration in batters prepared with alcoholic beverages was measured upon deep frying, using static headspace GC-MS. The concentration decreased dramatically during the first two minutes of frying resulting in a concentration of maximum 0.28 ± 0.03 g/100 g. Frying for another two minutes had an insignificant effect on the concentrations. The measured concentrations resulted in 0.14 g ethanol per serving, which is considered very low and not problematic for human consumption. When the batter was fried as a coating for fish, the concentrations were slightly higher than when fried alone, namely 0.69 ± 0.21 g/100 g after two minutes of frying.




Snitkjær, P., Gregersen, C., & Petersen, M. A. (2018). Retained ethanol in fried batters prepared with alcoholic beverages. International Journal of Gastronomy and Food Science, 14, 77–79.

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free