Carbonyl compound |
Wine type |
Place of production |
Concentration range [mean] (µg L-1) |
Reference |
Acetaldehyde |
Rice |
South Korea |
4990-11570 [8280] |
CHUNG et al., 2015CHUNG, H. et al. Evaluation of volatile organic compounds in alcoholic beverages consumed in Korea. Journal of the Korean Society for Applied Biological Chemistry, v.58, v.3, p.423-432, 2015. Available from: <Available from: https://doi.org/10.1007/s13765-015-0059-1
>. Accessed: May, 1, 2019. doi: 10.1007/s13765-015-0059-1. https://doi.org/10.1007/s13765-015-0059-...
|
Syrah |
Brazil |
51-635 [213] |
LAGO et al., 2017LAGO, L.O. et al. Influence of ripeness and maceration of the grapes on levels of furan and carbonyl compounds in wine - Simultaneous quantitative determination and assessment of the exposure risk to these compounds. Food Chemistry, v.230, p.594-603, 2017. Available from: <Available from: http://dx.doi.org/10.1016/j.foodchem.2017.03.090
>. Accessed: Dec. 2, 2018. doi: 10.1016/j.foodchem.2017.03.090. http://dx.doi.org/10.1016/j.foodchem.201...
|
Merlot |
Brazil |
1.6 - 113.5 [26.2] |
FERREIRA et al., 2018FERREIRA, D.C. et al. Carbonyl compounds in different stages of vinification and exposure risk assessment through Merlot wine consumption. Food Additives & Contaminants: Part A, 2018. Available from: <Available from: http://dx.doi.org/10.1080/19440049.2018.1539530
>. Accessed: Dec. 10, 2018. doi: 10.1080/19440049.2018.1539530. http://dx.doi.org/10.1080/19440049.2018....
|
Acrolein |
NIa
|
Germany |
NDb - 8.8 [0.7] |
KÄCHELE et al., 2014KÄCHELE, M. et al. NMR investigation of acrolein stability in hydroalcoholic solution as a foundation for the valid HS-SPME/GC-MS quantification of the unsaturated aldehyde in beverages. Analytica Chimica Acta, v.820, p.112-118, 2014. Available from: <Available from: http://dx.doi.org/10.1016/j.aca.2014.02.030
>. Accessed: Dec. 2, 2018. doi: 10.1016/j.aca.2014.02.030. http://dx.doi.org/10.1016/j.aca.2014.02....
|
Syrah |
Brazil |
8.4-410 [72] |
LAGO et al., 2017LAGO, L.O. et al. Influence of ripeness and maceration of the grapes on levels of furan and carbonyl compounds in wine - Simultaneous quantitative determination and assessment of the exposure risk to these compounds. Food Chemistry, v.230, p.594-603, 2017. Available from: <Available from: http://dx.doi.org/10.1016/j.foodchem.2017.03.090
>. Accessed: Dec. 2, 2018. doi: 10.1016/j.foodchem.2017.03.090. http://dx.doi.org/10.1016/j.foodchem.201...
|
Merlot |
Brazil |
0.8 - 29.8 [15.9] |
FERREIRA et al., 2018FERREIRA, D.C. et al. Carbonyl compounds in different stages of vinification and exposure risk assessment through Merlot wine consumption. Food Additives & Contaminants: Part A, 2018. Available from: <Available from: http://dx.doi.org/10.1080/19440049.2018.1539530
>. Accessed: Dec. 10, 2018. doi: 10.1080/19440049.2018.1539530. http://dx.doi.org/10.1080/19440049.2018....
|
Ethyl carbamate |
NI |
Hungary |
4.9-39.9 [17.7] |
AJTONY et al. , 2013AJTONY, Z. et al. Determination of ethyl carbamate in wine by high performance liquid chromatography. Food Chemistry, v.141, n.2, p.1301-1305, 2013. Available from: <Available from: http://dx.doi.org/10.1016/j.foodchem.2013.04.011
>. Accessed: May, 1, 2019. doi: 10.1016/j.foodchem.2013.04.011. http://dx.doi.org/10.1016/j.foodchem.201...
|
Rice |
China |
ND-225 [76.3] |
ZHANG et al. , 2014ZHANG, J. et al. Simultaneous Determination of Ethyl Carbamate and Urea in Alcoholic Beverages by High-Performance Liquid Chromatography Coupled with Fluorescence Detection. Journal of Agricultural and Food Chemistry, v.62, p.2797-2802, 2014. Available from: <Available from: http://dx.doi.org/10.1021/jf405400y
>. Accessed: May, 1, 2019. doi: 10.1021/jf405400y. http://dx.doi.org/10.1021/jf405400y...
|
Syrah |
Brazil |
14.1-30.8 [21.8] |
NÓBREGA et al., 2015NÓBREGA, I.C.C. et al. Improved sample preparation for GC-MS-SIM analysis of ethyl carbamate in wine. Food Chemistry, v.177, p.23-28, 2015. Available from: <Available from: http://dx.doi.org/10.1016/j.foodchem.2014.12.031
>. Accessed: Dec. 2, 2018. doi: 10.1016/j.foodchem.2014.12.031. http://dx.doi.org/10.1016/j.foodchem.201...
|
Syrah |
Brazil |
17-242 [100] |
LAGO et al., 2017LAGO, L.O. et al. Influence of ripeness and maceration of the grapes on levels of furan and carbonyl compounds in wine - Simultaneous quantitative determination and assessment of the exposure risk to these compounds. Food Chemistry, v.230, p.594-603, 2017. Available from: <Available from: http://dx.doi.org/10.1016/j.foodchem.2017.03.090
>. Accessed: Dec. 2, 2018. doi: 10.1016/j.foodchem.2017.03.090. http://dx.doi.org/10.1016/j.foodchem.201...
|
Merlot |
Brazil |
NDb
|
FERREIRA et al., 2018FERREIRA, D.C. et al. Carbonyl compounds in different stages of vinification and exposure risk assessment through Merlot wine consumption. Food Additives & Contaminants: Part A, 2018. Available from: <Available from: http://dx.doi.org/10.1080/19440049.2018.1539530
>. Accessed: Dec. 10, 2018. doi: 10.1080/19440049.2018.1539530. http://dx.doi.org/10.1080/19440049.2018....
|
Fortified |
Portugal |
23-194 [71.9] |
LEÇA et al., 2018LEÇA, J.M. et al. A sensitive method for the rapid determination of underivatized ethyl carbamate in fortified wine by liquid chromatography-electrospray tandem mass spectrometry. Food Analytical Methods , v.11, n.2, p.327-333, 2018. Available from: <Available from: https://sci-hub.tw/10.1007/s12161-017-1002-3
>. Accessed: Apr. 25, 2019. doi: 10.1007/s12161-017-1002-3. https://sci-hub.tw/10.1007/s12161-017-10...
|
Formaldehyde |
Rice |
China |
[0.2]c
|
LACHENMEIER et al., 2013LACHENMEIER, D.W. et al. Occurrence of carcinogenic aldehydes in alcoholic beverages from Asia. International Journal of Alcohol and Drug Research. v.2, n.2, p.31-36, 2013. Available from: <Available from: http://dx.doi.org/10.7895/ijadr.v2i2.88
>. Accessed: Dec. 2, 2018. doi: 10.7895/ijadr.v2i2.88. http://dx.doi.org/10.7895/ijadr.v2i2.88...
|
Red |
South Korea |
[40.9]c
|
JEONG et al., 2015JEONG, H.S. et al. Validation and Determination of the Contents of Acetaldehyde and Formaldehyde in Foods. Toxicological Research, v.31, n.3, p.273-278, 2015. Available from: <Available from: http://dx.doi.org/10.5487/TR.2015.31.3.273
>. Accessed: Dec. 2, 2018. doi: 10.5487/TR.2015.31.3.273. http://dx.doi.org/10.5487/TR.2015.31.3.2...
|
Syrah |
Brazil |
23-206 [64] |
LAGO et al., 2017LAGO, L.O. et al. Influence of ripeness and maceration of the grapes on levels of furan and carbonyl compounds in wine - Simultaneous quantitative determination and assessment of the exposure risk to these compounds. Food Chemistry, v.230, p.594-603, 2017. Available from: <Available from: http://dx.doi.org/10.1016/j.foodchem.2017.03.090
>. Accessed: Dec. 2, 2018. doi: 10.1016/j.foodchem.2017.03.090. http://dx.doi.org/10.1016/j.foodchem.201...
|
Merlot |
Brazil |
<0.6d
|
FERREIRA et al., 2018FERREIRA, D.C. et al. Carbonyl compounds in different stages of vinification and exposure risk assessment through Merlot wine consumption. Food Additives & Contaminants: Part A, 2018. Available from: <Available from: http://dx.doi.org/10.1080/19440049.2018.1539530
>. Accessed: Dec. 10, 2018. doi: 10.1080/19440049.2018.1539530. http://dx.doi.org/10.1080/19440049.2018....
|
Furfural |
Rosé |
Australia |
ND-961 [192] |
WANG et al., 2016aWANG, J. et al. Rosé wine volatile composition and the preferences of Chinese wine professionals. Food Chemistry, v.202, p.507-517, 2016a. Available from: <Available from: http://dx.doi.org/10.1016/j.foodchem.2016.02.042
>. Accessed: May, 1, 2019. doi: 10.1016/j.foodchem.2016.02.042. http://dx.doi.org/10.1016/j.foodchem.201...
|
Rosé |
Australia |
ND-1414 [149] |
WANG et al., 2016bWANG, J. et al. Chemical and sensory profiles of rosé wines from Australia. Food Chemistry, v.196, p.682-693, 2016b. Available from: <Available from: http://dx.doi.org/10.1016/j.foodchem.2015.09.111
>. Accessed: May, 1, 2019. doi: 10.1016/j.foodchem.2015.09.111. http://dx.doi.org/10.1016/j.foodchem.201...
|
Madeira |
Portugal |
Sweet: [2540]c Dry: [3010]c
|
PERESTRELO et al., 2017PERESTRELO, R. et al. Impact of storage time and temperature on furanic derivatives formation in wines using microextraction by packed sorbent tandem with ultrahigh pressure liquid chromatography. LWT - Food Science and Technology, v.76, p.40-47, 2017. Available from: <Available from: http://dx.doi.org/10.1016/j.lwt.2016.10.041
>. Accessed: Nov. 29, 2018. doi: 10.1016/j.lwt.2016.10.041. http://dx.doi.org/10.1016/j.lwt.2016.10....
|
Syrah |
Brazil |
84-1715 [184] |
LAGO et al., 2017LAGO, L.O. et al. Influence of ripeness and maceration of the grapes on levels of furan and carbonyl compounds in wine - Simultaneous quantitative determination and assessment of the exposure risk to these compounds. Food Chemistry, v.230, p.594-603, 2017. Available from: <Available from: http://dx.doi.org/10.1016/j.foodchem.2017.03.090
>. Accessed: Dec. 2, 2018. doi: 10.1016/j.foodchem.2017.03.090. http://dx.doi.org/10.1016/j.foodchem.201...
|
Merlot |
Brazil |
1.6-227.9 [58.2] |
FERREIRA et al., 2018FERREIRA, D.C. et al. Carbonyl compounds in different stages of vinification and exposure risk assessment through Merlot wine consumption. Food Additives & Contaminants: Part A, 2018. Available from: <Available from: http://dx.doi.org/10.1080/19440049.2018.1539530
>. Accessed: Dec. 10, 2018. doi: 10.1080/19440049.2018.1539530. http://dx.doi.org/10.1080/19440049.2018....
|