Presence of polycyclic aromatic hydrocarbons in woody chips used as adjuvant in wines, vinegars and distillates

被引：19

作者：

Chinnici, F. ^{[1
]}

Natall, N. ^{[1
]}

Spinabelli, U. ^{[1
]}

Riponi, C. ^{[1
]}

机构：

[1] Univ Bologna, Dipartimento Sci Alimenti, I-40127 Bologna, Italy

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2007年 / 40卷 / 09期

关键词：

PAHs; oak chips; wine; vinegars; distillates; wood ageing;

D O I：

10.1016/j.lwt.2006.11.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Samples of 15 commercially available batches of wood chips, used in alcoholic beverage industry, were extracted and analyzed for their content in polycyclic aromatic hydrocarbons (PAHs). Total amounts of PAHs varying between 0.96 and 15.1 ng/g of wood were found, with medium to low MW compounds being mainly present. Carcinogenic benzo[a]pyrene was found in Such a value, however, not alarming if maximum mandatory levels in food are considered. PAHs content in chips was unaffected by wood origin, size or toasting level while further investigations dealing with phenomena occurring during the wood seasoning could be necessary. (c) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：1587 / 1592

页数：6

共 36 条

[1]

[Anonymous], 2002, OP SCI COMM FOOD RIS

[2]

[Anonymous], REV FR OENOL

[3] Artificial aging of wines using oak chips [J].

Arapitsas, P ;

Antonopoulos, A ;

Stefanou, E ;

Dourtoglou, VG .

FOOD CHEMISTRY, 2004, 86 (04) :563-570

[4] Concentrations of PAHs (polycyclic aromatic hydrocarbons) in various marine organisms in relation to those in sediments and to trophic level [J].

Baumard, P ;

Budzinski, H ;

Garrigues, P ;

Sorbe, JC ;

Burgeot, T ;

Bellocq, J .

MARINE POLLUTION BULLETIN, 1998, 36 (12) :951-960

[5]

Cichelli A., 2004, Industrie delle Bevande, V33, P533

[6] ANALYSIS OF POLYCYCLIC AROMATIC-HYDROCARBONS IN UK TOTAL DIETS [J].

DENNIS, MJ ;

MASSEY, RC ;

MCWEENY, DJ ;

KNOWLES, ME ;

WATSON, D .

FOOD AND CHEMICAL TOXICOLOGY, 1983, 21 (05) :569-574

[7] Determination of polycyclic aromatic hydrocarbons in alcoholic drinks and the identification of their potential sources [J].

García-Falcón, MS ;

Simal-Gándara, J .

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 2005, 22 (09) :791-797

[8]

GILLEN MD, 2003, FOOD SAFETY, P80

[9]

*IARC, 1983, IARC MON EV EARC RIS, V32

[10]

IARC, 1987, IARC MON EV CARC R 7, V1-42

← 1 2 3 4 →