Abstract：
:During sampling and analysis of alcohol-free beverages for food control purposes, a comparably high contamination of benzene (up to 4.6μg/L) has been detected in cherry-flavoured products, even when they were not preserved using benzoic acid (which is a known precursor of benzene formation). There has been some speculation in the literature that formation may occur from benzaldehyde, which is contained in natural and artificial cherry flavours. In this study, model experiments were able to confirm that benzaldehyde does indeed degrade to benzene under heating conditions, and especially in the presence of ascorbic acid. Analysis of a large collective of authentic beverages from the market (n=170) further confirmed that benzene content is significantly correlated to the presence of benzaldehyde (r=0.61, p<0.0001). In the case of cherry flavoured beverages, industrial best practices should include monitoring for benzene. Formulations containing either benzoic acid or benzaldehyde in combination with ascorbic acid should be avoided.
journal_name
Food Chemjournal_title
Food chemistryauthors
Loch C,Reusch H,Ruge I,Godelmann R,Pflaum T,Kuballa T,Schumacher S,Lachenmeier DWdoi
10.1016/j.foodchem.2016.03.034subject
Has Abstractpub_date
2016-09-01 00:00:00pages
74-7eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30385-5journal_volume
206pub_type
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