Multidimensional gas chromatography: State of the art

Himberg, Kimmo; Sippola, Erkki; Riekkola, Marja‐Liisa

doi:10.1002/mcs.1220010605

Cited by 19 publications

(8 citation statements)

References 53 publications

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“…Principles and instrumentation of this method are described in several articles (Schomburg, 1995;Himberg et al, 1989;Krock and Wilkins, 1994). The multidimensional capillary GC method and a thermo-ionic specific detector (TSD) were used to identify EC in various fermented alcoholic beverages (Ma et al, 1995).…”

Section: Determination Of Ethyl Carbamate In Foods and Beveragesmentioning

confidence: 99%

Ethyl Carbamate in Foods and Beverages – A Review

Weber

Шарыпов

2009

Climate Change, Intercropping, Pest Control and Beneficial Microorganisms

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Foods and beverages contain many toxic chemicals that raise health concerns. Ethyl carbamate (EC) or urethane is the ethyl ester of carbamic acid. It occurs at low levels, from ng/L to mg/L, in many fermented foods and beverages. EC is genotoxic and carcinogenic for a number of species such as mice, rats, hamsters and monkeys. It has been classified as a group 2A carcinogen, "probably carcinogenic to humans", by the World Health Organization's International Agency for Research on Cancer (IARC) in 2007. The benchmark dose lower limit of EC is 0.3 mg/kg bw/day and the mean intake of EC from food is approximately 15 ng/kg bw/day. Those levels were calculated for relevant foods including bread, fermented milk products and soy sauce. Alcoholic beverages were not included in this calculation. However, high levels of EC can be found in distilled spirits at concentrations ranging from 0.01 mg/L to 12 mg/L depending on to the origin of spirit. Alcoholic drinks should thus be considered as a source of EC. EC is produced by several chemical mechanisms: first, from urea and various proteins like citrulline produced during the fermentation step, and second from cyanide and hydrocyanic acid, via EC precursors such as cyanate. A large panel of EC formation mechanisms is described from simple ethanolysis of urea in homogeneous liquid phase to photochemical oxidation of cyanide ion or complex heterogeneous gas/solid catalytic reactions. Determination of EC in foods and beverages involves various strategies according to the material, food or beverage, solid or liquid, and according to the concentration, from ng/L to mg/L. Usually adapted extractive techniques and pre-concentration steps are followed by analysis by gas chromatography coupled to mass spectrometry (GC-MS of GC-MS-MS). High-performance liquid chromatography (HPLC) and semi-quantitative spectroscopic methods (infra-red) are also proposed as valuable alternatives to the classical but time-consuming GC-MS. Various preventing methods are developed and used in some cases at industrial scale to lower EC levels in food. Two types of preventing methods are described. practices in all steps of the chain of food (or beverages) production lead, in general, to low EC level. Secondly, the abatement of EC precursors can be done by adapted enzymatic, physical-chemical or chemical methods according to the nature of raw materials and conditions of their production processes.

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Section: Determination Of Ethyl Carbamate In Foods and Beveragesmentioning

confidence: 99%

Ethyl Carbamate in Foods and Beverages – A Review

Weber

Шарыпов

2009

Climate Change, Intercropping, Pest Control and Beneficial Microorganisms

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“…Greater reliability in identification of minor compounds in complex samples due to increased peak capacity and separation power [76]. More complex and expensive instrument compared to conventional GC [76].…”

Section: Gas Chromatography (Gc)mentioning

confidence: 99%

“…More complex and expensive instrument compared to conventional GC [76]. Elaborate methods development, requiring optimization of many separation parameters [76,77].…”

Section: Gas Chromatography (Gc)mentioning

confidence: 99%

Instrumental Analysis of Seafood Flavour

Kim

Cadwallader

2010

Handbook of Seafood Quality, Safety and Health Applications

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The complex flavour of seafood is composed of equally important nonvolatile taste-and aroma-active components. Early investigations on seafood flavour focused mainly on the taste-active components, which are generally non-volatile and low-molecular-weight extractive components. These may be divided into two broad groups: nitrogenous compounds including amino acids, low-molecular-weight peptides, nucleotides, and organic bases; and non-nitrogenous compounds including organic acids, sugars, and inorganic constituents such as mineral salts [1,2]. Study of the taste active constituents has attracted considerable attention and their importance to seafood flavour has been thoroughly reviewed [3][4][5][6]. The first study of this type was conducted during the early 1900s [7]. Since that time, most investigations in this area have involved the quantitative analysis of extractive components (mainly nucleotides and free amino acids) by wet-chemical and/or liquid chromatographic methods, including ion exchange chromatography and high-performance liquid chromatography [6,[8][9][10][11][12][13][14].Volatile (aroma) constituents are key to flavour perception. Without aromas, it is very difficult to identify the flavour of specific food products including seafood [15]. Seafood aromas can be formed via several mechanisms, which may be subdivided into four categories according to a precursor-mechanism relationship: 1) enzyme-mediated conversion of lipids to aromas; 2) autoxidative degradation of free fatty acids leading to the formation of volatile carbonyls, acids, and alcohols; 3) enzymatic conversion of sulphur-and nitrogen-containing precursors to volatiles including dimethyl sulphide; and 4) thermal decomposition of precursors upon processing or cooking [16].The aroma components may contribute to the development of pleasant (characteristic flavour) or off-flavour characteristics of seafood. The characteristic flavour of seafood has been described as green, melon-like, and iodine-like, while off-flavours include musty, fishy, woody, rancid, and petroleum notes [4,17]. Research on the volatile constituents of seafood Handbook of Seafood Q uality, Safety and Health ApplicationsEdited by Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita and Udaya Wanasundara

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“…Principles and instrumentation of this method are described in several articles (Schomburg 1995;Himberg et al 1989;Krock and Wilkins 1994). The multi-dimensional capillary GC method and a thermo ionic specific detector (TSD) was used to identify EC in various fermented alcoholic beverages (Ma et al 1995).…”

Section: Determination Of Ethyl Carbamate In Foods and Beveragesmentioning

confidence: 99%

Ethyl carbamate in foods and beverages: a review

2008

View full text Add to dashboard Cite

Food and beverages contain many toxic chemicals that raise health concerns. Ethyl carbamate (EC) or urethane is the ethyl ester of carbamic acid. It occurs at low level, from ng/L to mg/L, in many fermented foods and beverages. Ethyl carbamate is genotoxic and carcinogenic for a number of species such as mice, rats, hamsters and monkeys. It has been classified as a group 2A carcinogen, ''probably carcinogenic to humans'', by the World Health Organization's International Agency for Research on Cancer (IARC) in 2007. The benchmark dose lower limit of ethyl carbamate is 0.3 mg/kg bw per day and the mean intake of ethyl carbamate from food is approximately 15 ng/kg bw per day. Those levels were calculated for relevant foods including bread, fermented milk products and soy sauce. Alcoholic beverages were not included in this calculation. However, high levels of ethyl carbamate can be found in distillated spirits at concentrations ranging from 0.01 to 12 mg/L depending on to the origin of spirit. Alcoholic drinks should thus be considered as a source of ethyl carbamate. Ethyl carbamate is produced by several chemical mechanisms: first, from urea and various proteins like citrulline produced during the fermentation step and second from cyanide, and hydrocyanic acid, via ethyl carbamate precursors such as cyanate. A large panel of ethyl carbamate formation mechanisms is described from simple ethanolysis of urea in homogeneous liquid phase to photochemical oxidation of cyanide ion or complex heterogeneous gas/solid catalytic reactions. Determination of ethyl carbamate in foods and beverages involves various strategies according to the material, food or beverage, solid or liquid, and according to the concentration, from ng/L to mg/L. Usually, adapted extractive techniques and preconcentration step are followed by analysis by gas chromatography coupled to mass spectrometry (GC-MS of GC-MS-MS). High performance liquid chromatography (HPLC) and semi-quantitative spectroscopic methods (infra-red) are also proposed as valuable alternatives to the classical but time-consuming GC-MS. Various preventing methods are developed and used in some cases at industrial scale to lower ethyl carbamate levels in food. Two types of preventing methods are described. First, adapted and optimised practices in all step of the chain of foods' (or beverages) production lead in general to low ethyl carbamate level. Second, the abatement of ethyl carbamate precursors can be done by adapted enzymatic, physical chemical or chemical methods according to the natures of raw materials and conditions of their production processes.

show abstract

Multidimensional gas chromatography: State of the art

Cited by 19 publications

References 53 publications

Ethyl Carbamate in Foods and Beverages – A Review

Ethyl Carbamate in Foods and Beverages – A Review

Instrumental Analysis of Seafood Flavour

Ethyl carbamate in foods and beverages: a review

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