Characterization of risk exposure to carbonyl and furan compounds through wine consumption.
Characterization of risk exposure to carbonyl and furan compounds through wine consumption.
Author(s): BIASOTO, A. C. T.; LAGO, L. O.; NICOLLI, K. P.; CAMARÃO, E. B.; ZINI, C. A.; WELKE, J. E.
Summary: The objective of this study was to: (i) quantify acetaldehyde, formaldehyde, ethyl carbamate, furan, furfural and acrolein in wine using headspace-solid phase microextraction (HS-SPME) and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometric detection (GC×GC/TOFMS) and (ii) characterize the risk of exposure to these toxic compounds through wine consumption.
Publication year: 2016
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Semi-arid Region
Keywords: Aroma, Consumo, Grapes, Uva, Vinho, Vitis Vinifera, Vitivinicultura
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