Abstract:In this work, the chemical composition of the artificial almond flavoring was investigated, as well as the toxicity of this additive against bioassays commonly used to assess the environmental risk offered by chemical compounds and/or substances. The chemical identification detected ethanol (solvent), saccharin, benzaldehyde and benzoic acid. In L. sativa and A. cepa, concentrations of 100 and 10 µL/L flavoring caused a reduction in the germination rate and inhibition of root growth. In A. cepa, at 24 and 48 h… Show more
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