Characterization of risk exposure to carbonyl and furan compounds through wine consumption.

Characterization of risk exposure to carbonyl and furan compounds through wine consumption.

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.

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Bibliographic Details
Main Authors: BIASOTO, A. C. T., LAGO, L. O., NICOLLI, K. P., CAMARÃO, E. B., ZINI, C. A., WELKE, J. E.
Other Authors: ALINE TELLES BIASOTO MARQUES, CPATSA; LAURA OLIVEIRA LAGO; KARINE PRIMIERI NICOLLI; ELINA BASTOS CARAMÃO; CLAUDIA ALCARAZ ZINI; JULIANE ELISA WELKE.
Format: Parte de livro biblioteca
Language:English
eng
Published: 2016-12-21
Subjects:Vitivinicultura., Uva, Vinho, Aroma, Consumo, Vitis Vinifera., Grapes,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1059038
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/1059038

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