Validation and Determination of the Contents of Acetaldehyde and Formaldehyde in Foods |
Jeong, Hye-Seung
(Department of Food Science and Engineering, Ewha Woman's University)
Chung, Hyun (Department of Food Science and Engineering, Ewha Woman's University) Song, Sang-Hoon (Department of Food Science and Technology, Seoul Women's University) Kim, Cho-Il (Bureau of Health Industry Promotion, Korea Health Industry Development Institute) Lee, Joon-Goo (Department of Food Safety Evaluation, Ministry of Food & Drug Safety) Kim, Young-Suk (Department of Food Science and Engineering, Ewha Woman's University) |
1 | Hsieh, R.J. and Kinsella, J.E. (1989) Lipoxygenase generation of specific volatile flavor carbonyl compounds in fish tissues. J. Agric. Food Chem., 37, 279-286. DOI |
2 | Griffith, R. and Hammond, E.G. (1989) Generation of Swiss cheese flavor components by the reaction of amino acids with carbonyl compounds. J. Dairy Sci., 72, 604-613. DOI |
3 | Hug, K., Lee, T.K., Park, J.M. and Shin, U.S. (1989) Preventive effect of ginseng butanol fraction against acetaldehydeinduced acute toxicity. Korean J. Ginseng Sci., 13, 5-7. |
4 | International agency for research on cancer (IARC). (2012) Consumption of alcoholic beverages: in personal habits and indoor combustions. IARC Monogr Eval Carcinog Risks to Hum, 100E, 373-499. |
5 | Norliana, S., Abdulamir, A.S., Abu Bakar, F. and Salech, A.B. (2009) The health risk of formaldehyde to human beings. Am. J. Parmacol. Toxicol., 4, 98-106. DOI |
6 | Bianchi, F., Careri, M., Musci, M. and Mangia, A. (2007) Fish and food safety: determination of formaldehyde in 12 fish species by SPME extraction and GC-MS analysis. Food Chem., 100, 1049-1053. DOI ScienceOn |
7 | Eur Food Safty Authority (EFSA). (2014) Endogenous formaldehyde turnover in humans compared with exogenous contribution from food sources. EFSA J., 12, 3550. |
8 | Velšek, J., Davidek, T., Davídek, J., Viden, I. and Trška, P. (1989) Some formaldehyde reaction products in non-enzymatic browning reactions. Z. Lebensm. Unters. Forsch., 188, 426-429. DOI |
9 | Baan, R., Grosse, Y., Straif, K., Secretan, B., El Ghissassi, F., Bouvard, V., Benbrahim-Tallaa, L., Guha, N., Freeman, C., Galichet, L. and Cogliano, V. (2009) A review of human carcinogens- Part F: chemical agents and related occupations. Lancet Oncol., 10, 1143-1144. DOI ScienceOn |
10 | International agency for research on cancer (IARC). (2006) Formaldehyde, 2-butaoxyethanol and 1-tert-butoxypropan-2-ol. IARC Monogr Eval Carcinog Risks to Hum, 88, 39-325. |
11 | National Toxicology Program (NTP). (2013) Department of health and human services, Public Health Service, Formaldehyde. NTP, 13, 1-11. |
12 | Wang, Q., O'Reilly, J. and Pawliszyn, J. (2005) Determination of low-molecular mass aldehydes by automated headspace solid-phase microextraction with in-fibre derivatization. J. Chromatogr. A, 1071, 147-154. DOI ScienceOn |
13 | Satio, T., Takashina, T., Yanagisawa, S. and Shirai, T. (1983) Determination of trace low molecular weight aliphatic carbonyl compounds in auto exhaust by gas chromatography with a glass capillary column. Bunseki Kagaku, 32, 33-38. DOI |
14 | Kuwata, K., Uebori, M., Yamasaki, H., Kuge, Y. and Kiso, Y. (1983) Determination of aliphatic aldehydes in air by liquid chromatography. Anal. Chem., 55, 2013-2016. DOI |
15 | Sugaya, N., Nakagawa, T., Sakurai, K., Morita, M. and Onodera, S. (2001) Analysis of aldehydes in water by head space- GC/MS. J. Health Sci., 47, 21-27. DOI ScienceOn |
16 | Park, Y.S., Lee, Y.J. and Lee, K.T. (2006) Analysis of formaldehyde and acetaldehyde in alcoholic beverage. J. Korean Soc. Food Sci. Nutr., 35, 1412-1419. DOI ScienceOn |
17 | Hayashi, T., Reece, C.A. and Shibamoto, T. (1986) Gas chromatographic determination of formaldehyde in coffee via thazolidine derivative. J. Assoc. Off. Anal. Chem., 69, 101-105. |
18 | Uebelacker, M. and Lachenmeier, D.W. (2011) Quantitative determination of acetaldehyde in foods using automated digestion with simulated gastric fluid followed by headspace gas chromatography. J. Autom. Methods Manage. Chem., 2011, 907317. |
19 | Paiano, V., Bianchi, G., Davoli, E., Negri, E., Fanelli, R. and Fattore, E. (2014) Risk assessment for the Italian population of acetaldehyde in alcoholic and non-alcoholic beverages. Food Chem., 154, 26-31. DOI ScienceOn |
20 | Kaseleht, K., Paalme, T. and Nisamedtinov, I. (2011) Quantitative analysis of acetaldehyde in foods consumed by children using SPME/GC-MS(Tof), on-fiber derivatization and deuterated acetaldehyde as an internal standard. Agron. Res., 9, 395-341. |
21 | European Commision. (1989) Council regulation No 1576/89 laying down general rules on the definition, description and presentation of spirit drinks. Off. J. Eur. Communities, L160, 1-17. |
22 | Shin, H.S. and Lim, H.H. (2012) Simple determination of formaldehyde in fermented foods by HS-SPME-GC/MS. Int. J. Food Sci. Technol., 47, 350-356. DOI ScienceOn |
23 | Chung, H., Yoon, M.K., Han, J. and Kim, Y.S. (2015) Evaluation of volatile organic compounds in alcoholic beverages consumed in Korea. J. Korean Soc. Appl. Biol. Chem., 58, 423-432. DOI |
24 | Arthur YAU. (2007) Formaldehyde in Food. Risk Communication Section, Centre for Food Safety. Available from: http://www.cfs.gov.hk/. |
25 | Davis, P.L., Roe, B. and Bruemmer, J.H. (1973) Biochemical changes in citrus fruits during controlled atmosphere storage. J. Food Sci., 38, 225-229. DOI |
26 | WHO. (2002) Concise International Chemical Assessment Document Series Formaldehyde. WHO, 40. |
27 | O'Brien, J., Nursten, H.E., Crabbe, M.J. and Ames, J.M. (1998) The maillard reaction in foods and medicine. Royal Society of Chemistry, Cambridge, pp. 57-64. |
28 | Miyake, T. and Shibamoto, T. (1993) Quantitative analysis of acetaldehyde in foods and beverages. J Agric. Food Chem., 41, 1968-1970. DOI ScienceOn |
29 | Sowinski, P., Wardenki, W., Partyka, M. (2005) Development and evaluation of headspace gas chromatography method for the analysis of carbonyl compounds in spirits and vodkas. Anal. Chim. Acta, 539, 17-22. DOI ScienceOn |
30 | International agency for research on cancer (IARC). (1985) Allyl compounds, aldehydes, epoxides and peroxides. IARC Monogr Eval Carcinog Risks Chem to Hum, 36, 101-132. |
31 | Liu, S.Q. and Pilone, G.J. (2000) An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications. Int. J. Food Sci. Technol., 35, 49-61. DOI ScienceOn |
32 | Henschke, P.A. and Jiranek, V. (1993) Yeasts-metabolism of nitrogen compounds in Wine Microbiology and Biotechnology (Fleet, G.H. Ed.). Harwood Academic Publishers, Amsterdam, Germany, pp. 77-164. |
33 | Anli, R.E., Vural, N. and Gucer, Y. (2007) Determination of the principal volatile compounds of Turkish Raki. J. Inst. Brew., 113, 302-309. DOI |
34 | Schonberg, A. and Moubacher, R. (1952) The Strecker degradation of -amino acids. Chem. Rev., 50, 261-277. DOI |
35 | Saijō, R. and Takeo, T. (1970) The formation of aldehydes from amino acids by tea leaves extracts. Agric. Biol. Chem., 34, 227-233. DOI |