<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Alexandre Dusart</style></author><author><style face="normal" font="default" size="100%">Birgit Mertens</style></author><author><style face="normal" font="default" size="100%">Els Van Hoeck</style></author><author><style face="normal" font="default" size="100%">Margaux Simon</style></author><author><style face="normal" font="default" size="100%">Séverine Goscinny</style></author><author><style face="normal" font="default" size="100%">Sonia Collin</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Occurrence of (suspected) genotoxic flavoring substances in Belgian alcohol-free beers</style></title><secondary-title><style face="normal" font="default" size="100%">Food Chemistry</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Alcohol-free beers</style></keyword><keyword><style  face="normal" font="default" size="100%">Flavoring substances</style></keyword><keyword><style  face="normal" font="default" size="100%">GC–MS</style></keyword><keyword><style  face="normal" font="default" size="100%">genotoxicity</style></keyword><keyword><style  face="normal" font="default" size="100%">SAFE</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2021</style></year><pub-dates><date><style  face="normal" font="default" size="100%">19/08/2021</style></date></pub-dates></dates><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p&gt;The regulatory landscape of flavorings is evolving, thereby putting pressure on control laboratories to develop analytical methods for a wide range of compounds in various types of food and drinks. In order to improve the monitoring of flavoring substances, a versatile and accurate analytical method using the solvent-assisted flavor evaporation (SAFE) technique coupled to GC–MS(SIM) was developed and validated. Focus was put on authorized flavoring substances requiring specific attention due to a genotoxic concern based on information from European risks assessment reports. Thirty-seven (suspected) genotoxic flavoring substances were analyzed in a selection of ten alcohol-free beers. Five suspected genotoxic compounds (i.e. 1-(2-furyl)-2-propanone, 2-acetylfuran, 2-acetyl-5-methylfuran, 2-acetyl-3,5-dimethylfuran, hex-2-eno-1,4-lactone) as well as two confirmed genotoxic flavoring substances (&lt;em&gt;p&lt;/em&gt;-mentha-1,8-dien-7-al, 2,4-pentanedione) were identified and quantified among the selected samples. Low concentrations and natural occurrences of the identified compounds suggested that these were not added as such but rather originated from heat-treatments or from plant-based extracts.&lt;/p&gt;
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