Examination of Some Brewing Materials and Caramels for the Possible Occurrence of 4-Methylimidazole

Buckee, G. K.; Bailey, Timothy P.

doi:10.1002/j.2050-0416.1978.tb03864.x

Cited by 11 publications

(2 citation statements)

References 7 publications

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“…4-MeI has been identified in caramel colors (Wilks and others 1973;Buckee and Bailey 1978;Fernandes and Ferreira 1997;Klejdus and others 2006;Moretton and others 2011;Yamaguchi and Masuda 2011;Schlee and others 2012;Petruci and others 2013) and in processed foods, such as coffee (Casal and others 2002;Klejdus and others 2006;Lojkoval and others 2006;Yamaguchi and Masuda 2011), soy sauce (Yamaguchi and Masuda 2011), beer (Klejdus and others 2006;Cunha and others 2011), carbonated beverages (Cunha and others 2011;Yamaguchi and Masuda 2011;Schlee and others 2012;Wang and Schnute 2012;Lim and Shin 2013), and milk (Muller and others 1998).…”

Section: Introductionmentioning

confidence: 99%

Detection and Quantification of 4(5)‐Methylimidazole in Cooked Meat

Karim

Smith

2015

Journal of Food Science

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4(5)-Methylimidazole (4-MeI) is a nitrogen-containing heterocyclic compound found in class III and IV ammoniated caramel colors, a group of additives widely used in the food industry. A suspected carcinogen and neurotoxin and efforts are underway to limit its presence in foods. Several methods have been developed to detect and quantitate 4-MeI in different food matrices, including roasted coffee, beer, soft drinks, and soy sauce; however, no methods are available to measure 4-MeI in cooked meat and meat products containing lipids and high levels of interfering nitrogen compounds, such as amino acids and peptides. A rapid method using 0.1 M sodium acetate buffer (pH 5) as an extraction solvent followed by derivatization with isobutylchloroformate and gas chromatograph mass-spectrometry was developed to quantify 4-MeI in cooked meat products with added caramel colors containing 4-MeI. Selected ion monitoring mode was used to monitor 4-MeI ions fragments. In the 8 commercial meat products tested, 4-MeI levels ranged from 0.041 to 1.015 mg/kg, with recovery of 94.76% to 103.94%. In addition, a matrix-matched calibration performed by analyzing a spiked cooked meat sample indicated no significant difference (P > 0.05), which means the meat matrix had no effect on the developed method. This method proved useful in analyzing 4-MeI in meat products with added caramel color containing 4-MeI.

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Section: Introductionmentioning

confidence: 99%

Detection and Quantification of 4(5)‐Methylimidazole in Cooked Meat

Karim

Smith

2015

Journal of Food Science

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“…4-Methylimidazole arises in these reactions as a minor product (VeliSek et al, 1989). This compound also occurs as a constituent of the so-called ammonia caramel and has been shown to have mutagenic properties (Buckee and Bailey, 1978;Barnes et al, 1983). Numerous other irnidazoles, including polyhydroxyall@-substituted compounds, have been identified as the reaction products of saccharides and structurally related compounds (e.g., L-ascorbic acid) with ammonia and amino acids in model systems as well as in foods (Jeio, 1963;Fujii et al, 1966;Tsuchida and Komoto, 1967;Kort, 1970;Kroeplien et al, 1985).…”

Section: Introductionmentioning

confidence: 99%

New Imidazoles Formed in Nonenzymatic Browning Reactions

Velı́šek

Davídek

Davíek

et al. 1989

Journal of Food Science

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1,3-Bis(carboxymethyI)imidazole was identified in a model reaction mixture derived from glycine, glyoxal, and formaldehyde. The same compound was also found in the reaction of glycine with glyoxal. The structure of this compound was elucidated from the measured molecular, mass and 'H-NMR and 13C-NMR spectral data and confirmed by X-ray crystallographic measurements. Similarly, a 2-methyl-, 4-methyl-, and 2,4-dimethyl-1,3-bis(carboxymethyl)-imidazole were formed in reactions of glycine with glyoxal or methylglyoxal and formaldehyde or acetaldehyde. These 1,3-symmetrically substituted imidazoles represent quite a new group of N-containing heterocyclic compounds originating in model systems containing amino acids and a-dicarbonyl compounds and probably also in natural systems.

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Adjuncts

Lloyd¹

1986

Journal of the Institute of Brewing

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Although not essential in brewing, adjuncts are used in most countries and brewing regions and provide benefits inextract cost and beer qualities. Brewing sugars and caramel syrups may be used to adjust wort and beer characteristics with littlecapital investment.The incorporation of caramel malts cancontribute to beer quality and stability. On a world-wide perspective, cereal-based adjuncts are dominant in the brewing of beer, and are the only adjuncts used in the production of Scotch grain whisky and the whiskeys of other countries, and in malt vinegar produced in the United Kingdom. The cost of adjuncts often depends on local availability, the added value of by-products and the utilisation of the maximum amount of starch or sugar from the agricultural source.

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Examination of Some Brewing Materials and Caramels for the Possible Occurrence of 4-Methylimidazole

Cited by 11 publications

References 7 publications

Detection and Quantification of 4(5)‐Methylimidazole in Cooked Meat

Detection and Quantification of 4(5)‐Methylimidazole in Cooked Meat

New Imidazoles Formed in Nonenzymatic Browning Reactions

Adjuncts

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