GAS-CHROMATOGRAPHIC MASS-SPECTROMETRIC METHOD FOR ANALYSIS OF TRACE CARBONYL-COMPOUNDS IN FOODS AND BEVERAGES

A new analytical method to determine trace carbonyl compounds in foods and beverages by derivatization and gas chromatography/mass spectrome try has been developed. A total of 72 carbonyl compounds (including 10 aliphatic aldehydes, 5 monoterpene aldehydes and ketones, 10 aromatic aldehydes, 3 heterocyclic aldehydes, 10 halogenaged aromatic aldehyde s and a ketone, 15 aliphatic ketones, 7 olefinic ketones, 3 aromatic k etones, 5 saturated cyclic ketones, 2 unsaturated cyclic ketones, and 2 heterocyclic ketones) were derivatized to corresponding thiazolidine s with cysteamine. Mass spectra of the thiazolidine derivatives are re ported. Furfural concentrations in the Japanese commercial alcohol bev erage sake were determined according to this method. The concentration s ranged rrom 68.0 to 933 ng/mL and the median value was 280 ng/mL amo ng 7 commercial sake brands.