An overview of chemical contaminants and other undesirable chemicals in alcoholic beverages and strategies for analysis

Author:

He Nancy Xiaohe1ORCID,Bayen Stéphane1ORCID

Affiliation:

1. Department of Food Science and Agricultural Chemistry McGill University Sainte‐Anne‐de‐Bellevue Quebec Canada

Publisher

Wiley

Subject

Food Science

Reference219 articles.

1. Toxicology and risk assessment of acrolein in food

2. Degradation of 5‐hydroxymethylfurfural during yeast fermentation;Akıllıoglu H. G.;Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment,2011

3. Alcohol and Tobacco Tax and Trade Bureau. (n.d.).Flavoring substances and adjuvants subject to limitation or restriction. Retrieved fromhttps://www.ttb.gov/scientific-services-division/flavoring-substances-and-adjuvants-subject-to-limitation-or-restriction

4. Alcohol and Tobacco Tax and Trade Bureau. (2017).Analysis of coumarin beta‐asarone and thujone using GC/MS. Retrieved fromhttps://www.ttb.gov/scientific-services-division/beverage-alcohol-methods

5. Validation of multivariate classification methods using analytical fingerprints – concept and case study on organic feed for laying hens

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