Application of chromatographic and spectroscopic methods for solving quality problems in several flavour aroma chemicals

Karl, Adam; Zviely, Michael; Giger, R.; Abushkara, Elias; Alexander, Kern; Horst, Sommer; Heinz-Juergen, Bertram; Gerhard, E Krammer; Oliver, Schmidt Claus; Stumpe, Wolfgang; Werkhoff, P.

doi:10.1039/9781847550071-00039

Cited by 2 publications

(4 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However there is the additional possibility that α-AL, β-AL and γ-AL can interconvert during GC sample introduction by heated injection. Zviely et al [33] reported that the relative proportions of the AL isomers, each of which had a different GC retention time, changed depending on the GC conditions used. They found that acidic column materials tended to increase the isomerisation of α-AL to β-AL.…”

Section: Resultsmentioning

confidence: 99%

“…α-AL is the predominant isomer followed by β-AL. The γ-AL isomer occurs at very low concentrations relative to the others [33]. Alpha-AL has also been found in raisins, white bread, soybeans and licorice and β-AL in wood smoke, roasted peanuts and almonds, raisins, burnt sugar and soybeans [33–35].…”

Section: Introduction/backgroundmentioning

confidence: 99%

“…The γ-AL isomer occurs at very low concentrations relative to the others [33]. Alpha-AL has also been found in raisins, white bread, soybeans and licorice and β-AL in wood smoke, roasted peanuts and almonds, raisins, burnt sugar and soybeans [33–35]. Both α- and β-AL have also been reported to occur naturally in tobacco [36–39], although their levels were never quantified.…”

Section: Introduction/backgroundmentioning

confidence: 99%

See 2 more Smart Citations

Analysis of coumarin and angelica lactones in smokeless tobacco products

McAdam

Enos

Goss

et al. 2018

Chemistry Central Journal

View full text Add to dashboard Cite

Differences in health risks between different styles of smokeless tobacco products (STPs) have prompted interest in their relative levels of toxic chemicals. We report here the development of methods for the analysis of STPs for coumarin and for α-angelica lactone (α-AL), both of which have been included in various published lists of tobacco toxicants. We have also determined the concentrations of these lactones in commercial STPs from the US and Sweden, representing 80–90% of the 2010 market share for all the major STP categories in these two countries: 65 products (plus two reference products) for coumarin and 66 commercial products for α-AL. For coumarin, methanol extracts of the STPs were analysed by HPLC/MS/MS. The lower limit of quantification (LOQ) and limit of detection (LOD) were, respectively, 100 and 30 ng coumarin/g of STP on a wet weight basis (WWB). Alpha-AL was determined via direct headspace GC/MS. The LOQ and LOD were 65 and 30 ng/g WWB respectively. Coumarin was detected In 3/33 Swedish snus, 5/13 US chewing tobaccos, 16/16 moist snuffs and 5/6 dry snuffs. Concentrations in those samples with quantifiable coumarin contents ranged from 186 to 1656 ng/g WWB. Concentrations of coumarin measured in this study were consistent with levels naturally found in tobacco. None of the STPs analysed would significantly contribute to coumarin exposure in consumers compared with dietary sources, and estimated exposure levels were 1000× lower than the European Food Safety Authority Tolerable Daily Intake. Hence the relevance of coumarin to the toxicity of STPs and its inclusion in the FDA’s list of harmful and potentially harmful compounds list is questionable. Measurements of α-AL in these STPs found that the majority did not have quantifiable contents, however, for three STPs concentrations of α-AL were above the LOQ (116–140 ng/g WWB) and for four other STPs concentrations of α-AL could be estimated between the LOD and LOQ. Beta-angelica lactone was tentatively identified in three of the STPs but the levels could not be reliably quantified. The levels of α-AL in tobacco products are reported here for the first time, but the relevance of α-AL to the toxicity of STPs is also highly questionable given that it has GRAS status as a permitted food additive.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introduction/backgroundmentioning

confidence: 99%

Section: Introduction/backgroundmentioning

confidence: 99%

See 1 more Smart Citation

Analysis of coumarin and angelica lactones in smokeless tobacco products

McAdam

Enos

Goss

et al. 2018

Chemistry Central Journal

View full text Add to dashboard Cite

show abstract

“…As angélicas lactonas (α-angélica lactona e β-angélica lactona) são classificadas como butenolidos que ocorrem naturalmente em algumas espécies de plantas, por exemplo, nas raízes de algumas espécies do gênero Angélica, pertencentes à família Apiaceae, cuja planta inspirou o nome da molécula. 59 A presença das angélicas lactonas é relatada no tabaco, mas não se sabe se a ocorrência é natural ou proveniente da desidratação dos açúcares nas temperaturas usadas para curar o tabaco. 60 A partir da biomassa, a α-angélica lactona (α-AL) é formada pela condensação intramolecular do ácido levulínico (AL Apesar das metodologias mostradas acima apresentarem estratégias sintéticas interessantes, para a obtenção de ciclopentadienos com alto grau de substituição e com bons rendimentos, alguns métodos fazem uso de materiais de partida complexos e nenhum deles é obtido a partir de recursos renováveis.…”

Section: Angélica Lactonaunclassified

Uso da biomassa como bloco de construção na síntese de moléculas com alto valor agregado

Santos¹

View full text Add to dashboard Cite

Primeiramente, agradeço a minha Mãe Luci e a minha irmã Geruza por todo sacrifício que vocês fizeram para que eu pudesse chegar até aqui. Agradeço ao grande criador pelas boas energias, saúde e pela pitada de determinação e coragem que foram acrescidas a minha modulação.Aos meus professores do ensino médio, Valderez Tedesco por incentivar meu potencial e a Antonioni por apresentar minha grande paixão: A química orgânica. Motivo que me levou a fazer graduação em Química.À Universidade Estadual do Sudoeste da Bahia (UESB), por todo apoio durante a graduação e pelos bons professores que fazem parte do corpo docente desta instituição. Em especial, a minha orientadora e mãe científica da graduação Vanderlúcia Fonseca de Paula (UESB) pelos conselhos, ajuda e inspiração. Agradeço ainda, a professora Marina Menezes Filha (UESB) pela amizade e apoio. A minha irmã científica Jamille Reis agradeço por todos os ensinamentos e amizade durante a iniciação científica. Agradeço ao professor Dennis Russowsky (UFRGS) e a toda comunidade da UFRGS pela oportunidade de estagiar durante a graduação. Com toda certeza seus ensinamentos foram valiosos.À Dulce Helena (UNESP) agradeço pela orientação e acolhimento durante o mestrado.À Universidade de São Paulo agradeço pela infraestrutura e pelo programa de pós-graduação. Tenho grande orgulho em falar que estudei na melhor universidade do Brasil!!!! Agradeço ao professor Antonio Burtoloso por me aceitar em seu grupo de pesquisa e me orientar ao longo desses anos. Aos meus colegas do Laboratório Warner Bruce Kover e companheiros de luta:

show abstract

Application of chromatographic and spectroscopic methods for solving quality problems in several flavour aroma chemicals

Cited by 2 publications

References 0 publications

Analysis of coumarin and angelica lactones in smokeless tobacco products

Analysis of coumarin and angelica lactones in smokeless tobacco products

Uso da biomassa como bloco de construção na síntese de moléculas com alto valor agregado

Contact Info

Product

Resources

About