Natural Occurrence of Nitrite-Related Compounds in Malt and Beer

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F23%3AN0000009" target="_blank" >RIV/60193697:_____/23:N0000009 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216208:11310/23:10472937

Výsledek na webu

<a href="https://doi.org/10.1021/acs.jafc.3c05217" target="_blank" >https://doi.org/10.1021/acs.jafc.3c05217</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1021/acs.jafc.3c05217" target="_blank" >10.1021/acs.jafc.3c05217</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Natural Occurrence of Nitrite-Related Compounds in Malt and Beer

Popis výsledku v původním jazyce

Despite sufficient control of volatile N-nitrosamines in foods and beverages, little attention remained on nonvolatile nitroso compounds, which are mostly unknown and relative to nitrite reactions. In a recent study, new compounds related to reactions of nitrite in beer were pyruvic acid oxime, 4-nitrosophenol, 4-cyanophenol, N-nitrosoproline ethyl ester, nitrosoguaiacol, and 2-methoxy-5-nitrophenol, as well as the already known N-nitrosoproline. The present study is intended to observe their natural occurrence in commercial beers and malts. All 22 nitrite-related products (N-products) were monitored in almost 200 samples of beers and malts. As many as 17 N-products were detected in malts, and all 22 N-products were found in beers. The hierarchical clustering grouped samples based on similarities of detected N-products by frequency of their appearance and level of response. Between N-products and N-nitrosodimethylamine concentrations in malts, only moderate Pearson correlations were found. The same applied to N-product correlations with the apparent total nitroso compound determination in beers.

Název v anglickém jazyce

Natural Occurrence of Nitrite-Related Compounds in Malt and Beer

Popis výsledku anglicky

Despite sufficient control of volatile N-nitrosamines in foods and beverages, little attention remained on nonvolatile nitroso compounds, which are mostly unknown and relative to nitrite reactions. In a recent study, new compounds related to reactions of nitrite in beer were pyruvic acid oxime, 4-nitrosophenol, 4-cyanophenol, N-nitrosoproline ethyl ester, nitrosoguaiacol, and 2-methoxy-5-nitrophenol, as well as the already known N-nitrosoproline. The present study is intended to observe their natural occurrence in commercial beers and malts. All 22 nitrite-related products (N-products) were monitored in almost 200 samples of beers and malts. As many as 17 N-products were detected in malts, and all 22 N-products were found in beers. The hierarchical clustering grouped samples based on similarities of detected N-products by frequency of their appearance and level of response. Between N-products and N-nitrosodimethylamine concentrations in malts, only moderate Pearson correlations were found. The same applied to N-product correlations with the apparent total nitroso compound determination in beers.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

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

71

Číslo periodika v rámci svazku

45

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

9

Strana od-do

17321-17329

Kód UT WoS článku

001105550100001

EID výsledku v databázi Scopus

2-s2.0-85178207013