T. Miyake, T. Shibamoto
Nov 1, 1993
Citations
4
Influential Citations
100
Citations
Quality indicators
Journal
Journal of Agricultural and Food Chemistry
Abstract
Acetaldehyde in foods and beverages was analyzed by a newly developed derivatization method. Acetaldehyde was reacted with cysteamine to give 2-methylthiazolidine in a food or a beverage sample at pH 7 and room temperature. The 2-methylthiazolidine formed was extracted with dichloromethane and subsequently analyzed by a gas chromatograph equipped with a fused silica capillary column and a nitrogen-phosphorus detector. A total of 14 commercial food and beverage items were analyzed for acetaldehyde. The quantities of acetaldehyde in foods and beverages ranged from 0.46 (cola) to 101.9 ppm (whiskey). The results may be useful for risk assessment of acetaldehyde