期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 62, 期 18, 页码 4048-4053出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf500615u
关键词
diacetyl; alpha-dicarbonyl compounds; inhalation toxicity; lipids; sugars
Diacetyl possesses a butter-like flavor and has been widely used as a flavoring agent. It forms from sugars and lipids via various bacteria and heat treatment in various foods and beverages, such as milk. The toxicity of diacetyl, especially when inhaled, has recently attracted the attention not only of consumers but also of regulatory agencies. Even though accurate quantitative analysis of diacetyl is extremely important in evaluating its possible adverse effects, precise quantitative analysis of diacetyl in foods and beverages, as well as in ambient air, is considerably difficult because it is highly reactive and soluble in water. Among the many analytical methods developed for measuring diacetyl, preparation of 2,3-dimethylquinoxaline followed by gas chromatography has been most commonly used in the analysis of various foods, beverages, and air samples. This mini-review summarizes the formation mechanisms, analytical methods, occurrence, and toxicity of diacetyl.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据