Toluene and Benzyl Alcohol Formation in Fruit Juices Containing Benzoates

What is it about?

Conversions of benzoates in fruit juices affected by thermal processing (100°C for 10 min) were investigated. The effect of ascorbic acid on benzyl alcohol, and toluene formation from benzoates was demonstrated. The instrumental determination was carried out by gas chromatography–mass spectrometry (GC–MS) using a direct injection of samples (5mcl) into the column in respect of toluene detection. No benzene was found. New scientific evidence indicating the presence of threshold amounts of toluene and benzyl alcohol in orange juice containing benzoates were demonstrated. Benzoic acid, threshold amount of benzyl alcohol, but no toluene, were detected in apple juice. Volt-amperometric assessment showed that there was a correlation between reducing ability of redox-systems and the presence of the products of benzoic acid reduction in fruit juices

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Why is it important?

The article content will improve the concepts of using additives, and will improve the theory of chemical safety of canned foodstuffs. It was shown that certain juices with added benzoates (citric juices) are not safe in respect of toluene formation from benzoates.