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Volatile N-nitrosamines in Polish malt and beer
S J Kubacki1, D C Havery, T Fazio
1Institute of the Fermentation Industry, Department of Food Analysis, Warszawa, Poland.
Food Additives and Contaminants
|January 1, 1989
Summary
A survey found N-nitrosodimethylamine in Polish malt and beer. Low levels were detected, with indirect malt dryers credited for minimizing these potentially harmful compounds in the final products.
Area of Science:
- Food Chemistry
- Analytical Chemistry
- Toxicology
Background:
- Volatile N-nitrosamines are a class of potentially carcinogenic compounds.
- Malt and beer are common food and beverage products where these compounds can form.
- Controlling N-nitrosamine levels is crucial for food safety.
Purpose of the Study:
- To survey Polish malt and beer for the presence of volatile N-nitrosamines.
- To quantify the levels of N-nitrosodimethylamine found in these products.
- To investigate factors contributing to N-nitrosamine levels in malt production.
Main Methods:
- Gas chromatography-mass spectrometry (GC-MS) was likely employed for detection and quantification.
- Sampling of malt and beer from Polish production facilities was conducted.
- Analysis focused on identifying and measuring N-nitrosodimethylamine concentrations.
Main Results:
- N-Nitrosodimethylamine was detected in Polish malt, with levels ranging from 0.2 to 3.6 µg/kg (average 1.5 µg/kg).
- N-Nitrosodimethylamine was also found in Polish beer, at levels up to 0.3 µg/kg (average 0.2 µg/kg).
- The use of indirect malt dryers correlated with lower N-nitrosamine levels.
Conclusions:
- Polish malt and beer contain detectable levels of N-nitrosodimethylamine.
- Indirect malt drying technology appears effective in reducing N-nitrosamine formation.
- Further research may be warranted to fully understand N-nitrosamine precursors and mitigation strategies in brewing.