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A study of non-volatile nitroso compounds in brewing
Malečková, Michaela ; Sobotníková, Jana (advisor) ; Čabala, Radomír (referee) ; Karabín, Marcel (referee)
4 Abstract Nitroso compounds are beer contaminants related to carcinogenicity and can be naturally formed during brewing. They are generally categorized as volatile and non-volatile. Well-characterized and proven carcinogenic compounds are mostly volatile N-nitrosamines, whereas specific non-volatile nitroso compounds are nearly unknown even by structure. This deficiency limits improvements in health-risk assessment and control of beer. The present study focused on these barely known compounds in beer, related to their molecule structures and natural occurrence in beer and malt. Since these compounds form by nitrite reactions with naturally occurring compounds in beer or raw materials, the beer sample was parallelly treated by nitrite and isotopically labelled nitrite-15N at acidic conditions. Due to isotopic labelling, formed nitrite-related reaction products were distinguished by gas chromatography with tandem mass spectrometry. By this approach, up to 22 unknown nitrite-related reaction products (N-products) were found and structurally studied from mass spectrometric fragmentation patterns. Besides previously found N-nitrosoproline and N-nitrosoproline ethyl ester, newly characterized compounds in beer were 4-cyanophenol, pyruvic acid oxime, 2-methoxy-5-nitrophenol, nitrosoguaiacol, and 4-nitrosophenol....
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