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Volatile hazardous compounds in alcoholic beverages
- Volatile hazardous compounds in alcoholic beverages
- Chung H.; Yoon M.K.; Kim M.; Park S.; Lee J.; Kim Y.-S.
- Ewha Authors
- SCOPUS Author ID
- Issue Date
- Journal Title
- Journal of Applied Biological Chemistry
- Journal of Applied Biological Chemistry vol. 55, no. 3, pp. 141 - 148
- SCOPUS; KCI
- Document Type
- Recently, concerns about the volatile hazardous compounds including acetaldehyde, methanol, and fusel oils in alcoholic beverages, which cause hangover such as headache and dizziness after consumption, have been raised. The volatile hazardous compounds might also lead to an increased incidence of liver diseases and even cancers with a high consumption of alcoholic beverages. Acetaldehyde is a volatile compound naturally found in alcoholic beverages and used as flavor in many foods. However this is also regarded as possibly being carcinogenic to humans. Furthermore, acetaldehyde with alcoholic consumption is recently classified as Group 1, carcinogenic to humans. On the other hand, methanol is generated from demethoxylation of pectin by pectinolytic enzyme during alcoholic fermentation. Higher alcohols occur naturally in alcoholic beverages as by-products of alcoholic fermentation and are generally regarded as important flavor compounds. In the current study, we reviewed on the health concern, maximum levels, analytical methods, and current levels of hazardous volatile compounds in alcoholic beverages. © The Korean Society for Applied Biological Chemistry 2012.
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