N-nitrosodimethylamine analysis in Estonian beer using positive-ion chemical ionization with gas chromatography mass spectrometry

N-nitrosamines in 21^th Century

“…However, this dependence can be also hypothetically explained by assuming that more molecules of carbon dioxide are formed and exude during fermentation of beer with a higher percentage of alcohol, dragging NDMA along from the fermenting wort (oral communication, J. Čulík). At the same time the authors point out that the higher NDMA concentration in dark beers can be the consequence of higher concentration of dimethylamine in this type of beer (Yurchenko et al, 2005). This conclusion is also speculative because the major influence on NDMA concentration in dark beers is exerted by the composition of the malts used which usually contain a portion of Munich malt.…”

“…publikovali zajímavou studii zabývající se vztahem mezi koncentrací NDMA a objemovým procentem alkoholu v pivu (Yurchenko et al, 2005), kdy podle jejich výzkumu koncentrace NDMA klesá s rostoucím obsahem alkoholu. Tato závislost byla studována na různých typech estonských piv a nalezena byla také napříč světlými pivy z různých evropských zemí.…”

“…Autoři Yurchenko a kol. zároveň poukazují i na vyšší koncentrace NDMA v tmavých pivech, což je následek obecně vyššího zastoupení dimethylaminu v tomto druhu piv (Yurchenko et al, 2005). Tento závěr je poněkud spekulativní, zásadní vliv na koncentraci NDMA v tmavých pivech má složení sypání, kdy se používá vyšší podíl mnichovského sladu.…”

“…Even though nitrosamines with polar groups exhibit little or no carcinogenic effects, they could be transnitrosated in the digestive tract into more toxic nitroso compounds (Inami et al, 2015;Inami et al, 2013). Yurchenko et al published an interesting study about the relationship between NDMA concentration and volume percentage of alcohol in beer (Yurchenko et al, 2005). Their data suggested that concentration of NDMA decreases with increasing volume percentage of alcohol.…”

Four-channel sensor-array for the non-contact temperature measurement of liquids in hermetically closed systems

“…An interesting field of application in quality control of foods is vacuum distillation. It is the bottle neck of sample-preparation for the analysis of odorous compounds or toxic substances with gas chromatography or high performance liquid chromatography (HPLC) (Auras, Harte, & Selke, 2004;Hiatt & Pia, 2004;Stephan, Bücking, & Steinhart, 2000;Yurchenko & Mölder, 2005). The evaporation time could be shortened by effective heating with microwave or infrared radiation.…”