Benzaldehyde in cherry flavour as a precursor of benzene formation in beverages
| Autor: | Christine Loch, Thomas Kuballa, Rolf Godelmann, Ingrid Ruge, Dirk W. Lachenmeier, Sandra Schumacher, Helmut Reusch, Tabea Pflaum |
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| Rok vydání: | 2016 |
| Předmět: |
Hot Temperature
Flavour Ascorbic Acid 01 natural sciences Analytical Chemistry Beverages Benzaldehyde chemistry.chemical_compound 0404 agricultural biotechnology Organic chemistry Benzene Benzoic acid 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine Benzene formation Benzoic Acid Contamination Ascorbic acid 040401 food science 0104 chemical sciences Flavoring Agents chemistry Benzaldehydes Food Science Food contaminant |
| Zdroj: | Food Chemistry. 206:74-77 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2016.03.034 |
| Popis: | During sampling and analysis of alcohol-free beverages for food control purposes, a comparably high contamination of benzene (up to 4.6μg/L) has been detected in cherry-flavoured products, even when they were not preserved using benzoic acid (which is a known precursor of benzene formation). There has been some speculation in the literature that formation may occur from benzaldehyde, which is contained in natural and artificial cherry flavours. In this study, model experiments were able to confirm that benzaldehyde does indeed degrade to benzene under heating conditions, and especially in the presence of ascorbic acid. Analysis of a large collective of authentic beverages from the market (n=170) further confirmed that benzene content is significantly correlated to the presence of benzaldehyde (r=0.61, p |
| Databáze: | OpenAIRE |
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