Natural Occurrence of Nitrite-Related Compounds in Malt and Beer

Abstract

Despite sufficient control of volatile N-nitrosamines in foods and beverages, little attention remained on nonvolatile nitroso compounds, which are mostly unknown and relative to nitrite reactions. In a recent study, new compounds related to reactions of nitrite in beer were pyruvic acid oxime, 4-nitrosophenol, 4-cyanophenol, N-nitrosoproline ethyl ester, nitrosoguaiacol, and 2-methoxy-5-nitrophenol, as well as the already known N-nitrosoproline. The present study is intended to observe their natural occurrence in commercial beers and malts. All 22 nitrite-related products (N-products) were monitored in almost 200 samples of beers and malts. As many as 17 N-products were detected in malts, and all 22 N-products were found in beers. The hierarchical clustering grouped samples based on similarities of detected N-products by frequency of their appearance and level of response. Between N-products and N-nitrosodimethylamine concentrations in malts, only moderate Pearson correlations were found. The same applied to N-product correlations with the apparent total nitroso compound determination in beers.

Keywords: ATNC; NDMA; beer; malt; nitrite; nitroso compounds.