Untersuchungen zur Bildung von Benzol aus Benzaldehyd: Aromaforschung für den Verbraucherschutz

Translated title of the contribution: Flavor research for consumer protection: Investigations on the formation of benzene from benzaldehyde

Stephanie Frank, Peter Schieberle

Research output: Contribution to journalArticlepeer-review

Abstract

The exposure of humans to benzene should be minimized due to its health risk. Humans are mainly exposed by the air they inhale. The dietary intake is relatively low. However, benzene has been detected in drinks with added cherry flavor, and it was suggested that benzene could be formed from the odorant benzaldehyde. Benzaldehyde is used, for example, for flavoring beverages with cherry flavor. It was found that in particular irradiation with light increased benzene formation. It was assumed that benzene detected in commercial cherry juice soft drinks may be added as contaminant of the flavoring containing benzaldehyde. Thus, to avoid benzene formation, flavorings containing benzaldehyde should be protected from light by using amber glass vials during production, storage, and sale.

Translated title of the contributionFlavor research for consumer protection: Investigations on the formation of benzene from benzaldehyde
Original languageGerman
Pages (from-to)397-401
Number of pages5
JournalChemie in Unserer Zeit
Volume54
Issue number6
DOIs
StatePublished - Dec 2020

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