An overview of chemical contaminants and other undesirable chemicals in alcoholic beverages and strategies for analysis

Abstract

The presence of chemical contaminant in alcoholic beverages is a widespread and notable problem with potential implications for human health. With the complexity and wide variation in the raw materials, production processes, and contact materials involved, there are a multitude of opportunities for a diverse host of undesirable compounds to make their way into the final product-some of which may currently remain unidentified and undetected. This review provides an overview of the notable contaminants (including pesticides, environmental contaminants, mycotoxins, process-induced contaminants, residues of food contact material [FCM], and illegal additives) that have been detected in alcoholic products thus far based on prior reviews and findings in the literature, and will additionally consider the potential sources for contamination, and finally discuss and identify gaps in current analytical strategies. The findings of this review highlight a need for further investigation into unwanted substances in alcoholic beverages, particularly concerning chemical migrants from FCMs, as well as a need for comprehensive nontargeted analytical techniques capable of determining unanticipated contaminants.

Whatʼs in this drink? Classification and adulterant detection in Irish Whiskey samples using near infrared spectroscopy combined with chemometrics

“…Analysis of adulteration of whiskeys with other chemical compounds is a crucial and yet complex process. Despite the continued progress in analytical instrumentation, the accurate detection and quantification of target molecules which consist of a myriad of known contaminants, remains difficult due to the complexity of the whiskey matrix 17 . These particularities contributed to the complexity in developing analytical methods that are sufficiently sensitive, reliable, cost‐effective, adaptable and efficient to detect such levels of adulteration or contamination in the sample.…”

“…Current trends in analysis are towards fast, simple and reliable analytical techniques with the potential to either partly or fully replace the complex and expensive reference methods that dominate the current analytical landscape 16 . Particularly, as standard methodologies are expensive, time consuming and often require highly trained operators 13,14–17 …”

Taorong-type Baijiu starter: Analysis of fungal community and metabolic characteristics of middle-temperature Daqu and high-temperature Daqu

“…Alcohols are a major class of flavor substances in liquors and are the precursors of esters. Alcohols can highlight the fragrances of esters and make liquors taste mellow, which together contribute to long-lasting fragrances [ 29 ]. Pyrazines are capable of expanding blood vessels, improving blood circulation and protecting the liver (preventing alcohols from injuring the gastric mucosa and liver) [ 30 ].…”

Fungal Community Compositional Diversity and Fragrant Components in Medium- and High-Temperature Taorong-Type Daqu

“…Alcohols are a major class of avor substances in liquors and are the precursors of esters. Alcohols can highlight the fragrances of esters and make liquors taste mellow, which together contribute to long-lasting fragrances (He et al,2020). Pyrazines are capable of expanding blood vessels, improving blood circulation and protecting the liver (preventing alcohols from injuring the gastric mucosa and liver) (Chen et al,2020a).…”