Occurrence of (suspected) genotoxic flavoring substances in Belgian alcohol-free beers
(2022) Food Chemistry — Vol. 369, n° 130917 (2022)
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- Abstract
- The regulatory landscape of flavorings is evolving, thereby putting pressure on control laboratories to develop analytical methods for a wide range of compounds in various types of food and drinks. In order to improve the monitoring of flavoring substances, a versatile and accurate analytical method using the solvent-assisted flavor evaporation (SAFE) technique coupled to GC–MS(SIM) was developed and validated. Focus was put on authorized flavoring substances requiring specific attention due to a genotoxic concern based on information from European risks assessment reports. Thirty-seven (suspected) genotoxic flavoring substances were analyzed in a selection of ten alcohol-free beers. Five suspected genotoxic compounds (i.e. 1-(2-furyl)-2-propanone, 2-acetylfuran, 2-acetyl-5-methylfuran, 2-acetyl-3,5-dimethylfuran, hex-2-eno-1,4-lactone) as well as two confirmed genotoxic flavoring substances (p-mentha-1,8-dien-7-al, 2,4-pentanedione) were identified and quantified among the selected samples. Low concentrations and natural occurrences of the identified compounds suggested that these were not added as such but rather originated from heat-treatments or from plant-based extracts.
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Dusart, A., Mertens, B., Van Hoeck, E., Simon, M., Goscinny, S., & Collin, S. (2022). Occurrence of (suspected) genotoxic flavoring substances in Belgian alcohol-free beers. Food Chemistry, 369(130917). https://doi.org/10.1016/j.foodchem.2021.130917 (Original work published 2022)