Analytical methods to assess carbonyl compounds in foods and beverages

Detalhes bibliográficos
Autor(a) principal: Osório,Vanessa M.
Data de Publicação: 2013
Outros Autores: Cardeal,Zenilda L.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Journal of the Brazilian Chemical Society (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532013001100002
Resumo: Carbonyl compounds, such as aldehydes, are widely found in food products. These compounds can originate from raw materials, alcoholic fermentation or as products of a wide range of chemical reactions. This Review presents studies performed to determine aldehyde contaminants in food products. Among the methods used to evaluate the presence of aldehydes in food and beverages, chromatographic methods are the most commonly cited. Employed chromatographic techniques include high performance liquid chromatography with ultraviolet (UV) detection, gas chromatography with flame ionization detection and with mass spectrometry detection. Sampling methods and the potential use of solid phase microextraction for determining chemical substances in foods are also discussed.
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spelling Analytical methods to assess carbonyl compounds in foods and beveragesaldehydesfood contaminationderivatizationchromatography methodsCarbonyl compounds, such as aldehydes, are widely found in food products. These compounds can originate from raw materials, alcoholic fermentation or as products of a wide range of chemical reactions. This Review presents studies performed to determine aldehyde contaminants in food products. Among the methods used to evaluate the presence of aldehydes in food and beverages, chromatographic methods are the most commonly cited. Employed chromatographic techniques include high performance liquid chromatography with ultraviolet (UV) detection, gas chromatography with flame ionization detection and with mass spectrometry detection. Sampling methods and the potential use of solid phase microextraction for determining chemical substances in foods are also discussed.Sociedade Brasileira de Química2013-11-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532013001100002Journal of the Brazilian Chemical Society v.24 n.11 2013reponame:Journal of the Brazilian Chemical Society (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.5935/0103-5053.20130236info:eu-repo/semantics/openAccessOsório,Vanessa M.Cardeal,Zenilda L.eng2013-11-19T00:00:00Zoai:scielo:S0103-50532013001100002Revistahttp://jbcs.sbq.org.brONGhttps://old.scielo.br/oai/scielo-oai.php||office@jbcs.sbq.org.br1678-47900103-5053opendoar:2013-11-19T00:00Journal of the Brazilian Chemical Society (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv Analytical methods to assess carbonyl compounds in foods and beverages
title Analytical methods to assess carbonyl compounds in foods and beverages
spellingShingle Analytical methods to assess carbonyl compounds in foods and beverages
Osório,Vanessa M.
aldehydes
food contamination
derivatization
chromatography methods
title_short Analytical methods to assess carbonyl compounds in foods and beverages
title_full Analytical methods to assess carbonyl compounds in foods and beverages
title_fullStr Analytical methods to assess carbonyl compounds in foods and beverages
title_full_unstemmed Analytical methods to assess carbonyl compounds in foods and beverages
title_sort Analytical methods to assess carbonyl compounds in foods and beverages
author Osório,Vanessa M.
author_facet Osório,Vanessa M.
Cardeal,Zenilda L.
author_role author
author2 Cardeal,Zenilda L.
author2_role author
dc.contributor.author.fl_str_mv Osório,Vanessa M.
Cardeal,Zenilda L.
dc.subject.por.fl_str_mv aldehydes
food contamination
derivatization
chromatography methods
topic aldehydes
food contamination
derivatization
chromatography methods
description Carbonyl compounds, such as aldehydes, are widely found in food products. These compounds can originate from raw materials, alcoholic fermentation or as products of a wide range of chemical reactions. This Review presents studies performed to determine aldehyde contaminants in food products. Among the methods used to evaluate the presence of aldehydes in food and beverages, chromatographic methods are the most commonly cited. Employed chromatographic techniques include high performance liquid chromatography with ultraviolet (UV) detection, gas chromatography with flame ionization detection and with mass spectrometry detection. Sampling methods and the potential use of solid phase microextraction for determining chemical substances in foods are also discussed.
publishDate 2013
dc.date.none.fl_str_mv 2013-11-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532013001100002
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532013001100002
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.5935/0103-5053.20130236
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Química
publisher.none.fl_str_mv Sociedade Brasileira de Química
dc.source.none.fl_str_mv Journal of the Brazilian Chemical Society v.24 n.11 2013
reponame:Journal of the Brazilian Chemical Society (Online)
instname:Sociedade Brasileira de Química (SBQ)
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reponame_str Journal of the Brazilian Chemical Society (Online)
collection Journal of the Brazilian Chemical Society (Online)
repository.name.fl_str_mv Journal of the Brazilian Chemical Society (Online) - Sociedade Brasileira de Química (SBQ)
repository.mail.fl_str_mv ||office@jbcs.sbq.org.br
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