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 spectrometry 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 aldehydes and a ketone, 15 aliphatic ketones, 7 olefinic ketones, 3 aromatic ketones, 5 saturated cyclic ketones, 2 unsaturated cyclic ketones, and 2 heterocyclic ketones) were derivatized to corresponding thiazolidines with cysteamine. Mass spectra of the thiazolidine derivatives are reported. Furfural concentrations in the Japanese commercial alcohol beverage sake were determined according to this method. The concentrations ranged rrom 68.0 to 933 ng/mL and the median value was 280 ng/mL among 7 commercial sake brands.