Srdjenović Čonić Branislava, Kladar Nebojša, Kusonić Dejan, Bijelić Katarina, Torović Ljilja
Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia.
Center for Medical and Pharmaceutical Investigations and Quality Control, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia.
Toxics. 2024 Oct 2;12(10):720. doi: 10.3390/toxics12100720.
Chemometric evaluation of potentially harmful volatile compound and toxic metal(loid) distribution patterns in fruit spirits relating to distinct fruit classes most commonly used in spirit production highlighted the potential of several volatiles as candidates for differentiation markers while dismissing toxic metal(loid)s. Pome fruit and grape pomace spirits were mostly characterized by a lower abundance of n-propanol, methanol, ethyl acetate and acetaldehyde, while stone fruit spirits contained lower amounts of isoamyl alcohol and isobutanol. Chemometric analysis of the fruit spirit composition of aromatics identified additional potential markers characteristic for certain fruits-benzoic acid ethyl ester, benzyl alcohol, benzaldehyde, butanoic acid 3-methyl-ethyl ester, butanoic acid 2-methyl-ethyl ester and furfural. This study explored the variability in the risk potential of the investigated spirits, considering that some chemicals known to be detected in spirits are potent health hazards. Ethyl carbamate in combination with acetaldehyde showed a higher potential risk in stone fruit spirits, methanol in stone and pome fruit spirits and acetaldehyde in grape pomace spirits. It is of great interest to evaluate to what extent consumers' preference for spirits of distinct fruit types affects health risks. Consumers of stone fruit spirits are potentially at higher risk than those consuming pome fruit or grape pomace spirits.
对果酒中潜在有害挥发性化合物和有毒金属（类金属）分布模式的化学计量学评估与果酒生产中最常用的不同水果类别相关，结果表明几种挥发性物质有可能作为区分标记物，同时排除了有毒金属（类金属）。仁果类水果和葡萄渣果酒的主要特征是正丙醇、甲醇、乙酸乙酯和乙醛的含量较低，而核果类水果酒中的异戊醇和异丁醇含量较低。对芳香型果酒成分的化学计量学分析确定了某些水果特有的其他潜在标记物——苯甲酸乙酯、苯甲醇、苯甲醛、3-甲基丁酸乙酯、2-甲基丁酸乙酯和糠醛。考虑到已知在果酒中检测到的一些化学物质具有很大的健康危害，本研究探讨了所研究果酒风险潜力的变异性。氨基甲酸乙酯与乙醛结合在核果类水果酒中显示出较高的潜在风险，甲醇在核果类和仁果类水果酒中以及乙醛在葡萄渣果酒中显示出较高的潜在风险。评估消费者对不同水果类型果酒的偏好会在多大程度上影响健康风险是非常有意义的。核果类水果酒的消费者可能比饮用仁果类水果酒或葡萄渣果酒的消费者面临更高的风险。
