Characterization of Nitrite-Related Reaction Products in Beer

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F21%3AN0000003" target="_blank" >RIV/60193697:_____/21:N0000003 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216208:11310/21:10435855

Výsledek na webu

<a href="https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c04421" target="_blank" >https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c04421</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1021/acs.jafc.1c04421" target="_blank" >10.1021/acs.jafc.1c04421</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Characterization of Nitrite-Related Reaction Products in Beer

Popis výsledku v původním jazyce

The effect of nitrites in foods and beverages still raises discussion due to the possible formation of harmful nitroso compounds. However, as most of these compounds in beer were not structurally characterized yet, the research about their toxicological relevance for consumers is limited. This study is focused on identification of the products formed by nitrite (or isotopically labeled nitrite 15N) reactions in beer using gas chromatography with tandem mass spectrometry. In total, 19 products were identified, and some of them were structurally characterized and confirmed by comparing retention indices and mass spectra of standard/synthesized compounds. Identified compounds were representatives of nitroso, nitro, oxime, and even cyano compounds. For the peaks which were not structurally identified, primary structural characteristics were also listed. Found products were further screened in 16 authentic beer samples which showed the apparent occurrence of found compounds in non-treated beers.

Název v anglickém jazyce

Characterization of Nitrite-Related Reaction Products in Beer

Popis výsledku anglicky

The effect of nitrites in foods and beverages still raises discussion due to the possible formation of harmful nitroso compounds. However, as most of these compounds in beer were not structurally characterized yet, the research about their toxicological relevance for consumers is limited. This study is focused on identification of the products formed by nitrite (or isotopically labeled nitrite 15N) reactions in beer using gas chromatography with tandem mass spectrometry. In total, 19 products were identified, and some of them were structurally characterized and confirmed by comparing retention indices and mass spectra of standard/synthesized compounds. Identified compounds were representatives of nitroso, nitro, oxime, and even cyano compounds. For the peaks which were not structurally identified, primary structural characteristics were also listed. Found products were further screened in 16 authentic beer samples which showed the apparent occurrence of found compounds in non-treated beers.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Agricultural and Food Chemistry

ISSN

0021-8561

e-ISSN

1520-5118

Svazek periodika

69

Číslo periodika v rámci svazku

39

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

9

Strana od-do

11687-11695

Kód UT WoS článku

000706191500015

EID výsledku v databázi Scopus

2-s2.0-85116537262