Benzaldehyde in cherry flavour as a precursor of benzene formation in beverages

Loch, Christine; Reusch, Helmut; Ruge, Ingrid; Godelmann, Rolf; Pflaum, Tabea; Kuballa, Thomas; Schumacher, Sandra; Lachenmeier, Dirk W.

doi:10.1016/j.foodchem.2016.03.034

Cited by 36 publications

(19 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The liqueur made with sugar and stored at 15 °C had the best flavor. Unfortunately, there was a characteristic bitter almonds note only during the first weeks of storage, maybe because of the short time of alcohol-pits contact during liqueur preparation, which is in agreement with Loch et al [ 32 ].…”

Section: Resultssupporting

confidence: 89%

Phenolic Composition Stability and Antioxidant Activity of Sour Cherry Liqueurs

et al. 2018

View full text Add to dashboard Cite

The aim of the study was to evaluate changes of phenolic and anthocyanin contents, antioxidant activity, aroma compounds and color of sour cherry liqueurs with and without sugar during 6 months of storage at temperatures of 15 °C and 30 °C. Contents of phenolic compounds (HPLC, UPLC-MS) and antiradical activity (ABTS) changes were measured. Color changes were measured by an objective method (ColorQuest XE). During storage fluctuations of phenolic compounds and antioxidant activity content were observed. The content of substances which react with Folin-Ciocalteu reagent was comparable before and after 24 weeks. During the 24 weeks of storage, the highest average antioxidant activity against ABTS radicals was shown by sour cherry liqueurs without sugar, stored at 15 °C. Quicker degradation of anthocyanins was observed in liqueurs without sugar, stored at 30 °C (t1/2—5.9 weeks in liqueurs with sugar and 6.6 weeks in liqueurs without sugar). Better stability of red color was observed in liqueurs with sugar, stored at 15 °C. The content of the dominant aroma compound, benzaldehyde, increased during storage. Long-term storage and sugar addition decreases color attributes but increases organoleptic value without of great influence on antioxidant activity. Studies on a half-year period of liqueur storage showed that their characteristic features are almost unchanged if stored at 15 °C and without sugar added, but organoleptic properties were better in samples stored at 30 °C.

show abstract

Section: Resultssupporting

confidence: 89%

Phenolic Composition Stability and Antioxidant Activity of Sour Cherry Liqueurs

et al. 2018

View full text Add to dashboard Cite

show abstract

“…[7] Another possibility is aquathermolysis of benzaldehyde to benzoic acid. [35] Further study needs to be done to determine the formation of benzoic acid in roasted TPSO.…”

Section: Determination Of Benzoic Acid In Tpsomentioning

confidence: 99%

Roasted tree peony ( Paeonia ostii ) seed oil: Benzoic acid levels and physicochemical characteristics

Jin

Liu

et al. 2019

International Journal of Food Properties

View full text Add to dashboard Cite

Tree peony seeds oil (TPSO, Paeonia ostii) extracted at different roasting temperatures were studied for color, acid values, total phenols, fatty acid composition, antioxidant capacity, volatiles, and benzoic acid. Roasting led to increased antioxidant capacity and acid values. Headspace analysis of raw peony seed oil showed only six volatile compounds, while after roasting volatiles such as pyrazines, aldehydes and furans were observed and contributed to nutty aromas. Unsaturated fatty acids constituted more than 90% of the total fatty acids with α-linolenic acid as the predominant fatty acid of TPSO and was not significantly changed with roasting temperature. Benzoic acid concentration increased significantly as roasting temperature increased. Although the occurrence of benzoic acid in virgin oil might be a concern, it can be removed through refining for commercial production.

show abstract

“…Comparably high concentrations of benzene can occur in alcohol-free beverages containing benzoic acid, in heattreated carrot products (especially in carrot juices intended for infants) and in cherry-flavoured beverages. In these product groups, benzene may be formed from precursors as benzoic acid (used as a preservative) and benzaldehyde (typically contained in cherry flavours) in the presence of ascorbic acid, or in the case of heat-treated carrot products from precursors as beta-carotene, phenylalanine or flavour compounds (Gardner and Lawrence 1993;Hileman 2006;Lachenmeier et al , 2010aLoch et al 2016;Steinbrenner et al 2010). Furthermore, benzene may be present in soft drinks and beer due to the carbonation with contaminated industrial carbon dioxide (Long 1999;Wu et al 2006).…”

Section: Benzenementioning

confidence: 99%

Carcinogenic compounds in alcoholic beverages: an update

et al. 2016

Self Cite

View full text Add to dashboard Cite

The consumption of alcoholic beverages has been classified as carcinogenic to humans by the International Agency for Research on Cancer (IARC) since 1988. More recently, in 2010, ethanol as the major constituent of alcoholic beverages and its metabolite acetaldehyde were also classified as carcinogenic to humans. Alcoholic beverages as multi-component mixtures may additionally contain further known or suspected human carcinogens as constituent or contaminant. This review will discuss the occurrence and toxicology of eighteen carcinogenic compounds (acetaldehyde, acrylamide, aflatoxins, arsenic, benzene, cadmium, ethanol, ethyl carbamate, formaldehyde, furan, glyphosate, lead, 3-MCPD, 4-methylimidazole, N-nitrosodimethylamine, pulegone, ochratoxin A, safrole) occurring in alcoholic beverages as identified based on monograph reviews by the IARC. For most of the compounds of alcoholic beverages, quantitative risk assessment provided evidence for only a very low risk (such as margins of exposure above 10,000). The highest risk was found for ethanol, which may reach exposures in ranges known to increase the cancer risk even at moderate drinking (margin of exposure around 1). Other constituents that could pose a risk to the drinker were inorganic lead, arsenic, acetaldehyde, cadmium and ethyl carbamate, for most of which mitigation by good manufacturing practices is possible. Nevertheless, due to the major effect of ethanol, the cancer burden due to alcohol consumption can only be reduced by reducing alcohol consumption in general or by lowering the alcoholic strength of beverages.

show abstract

Benzaldehyde in cherry flavour as a precursor of benzene formation in beverages

Cited by 36 publications

References 13 publications

Phenolic Composition Stability and Antioxidant Activity of Sour Cherry Liqueurs

Phenolic Composition Stability and Antioxidant Activity of Sour Cherry Liqueurs

Roasted tree peony ( Paeonia ostii ) seed oil: Benzoic acid levels and physicochemical characteristics

Carcinogenic compounds in alcoholic beverages: an update

Contact Info

Product

Resources

About