Carbonyl compounds, such as aldehydes, are widely found in food products. These compounds can originate from raw materials, alcoholic fermentation or as products of a wide range of chemical reactions. This Review presents studies performed to determine aldehyde contaminants in food products. Among the methods used to evaluate the presence of aldehydes in food and beverages, chromatographic methods are the most commonly cited. Employed chromatographic techniques include high performance liquid chromatography with ultraviolet (UV) detection, gas chromatography with flame ionization detection and with mass spectrometry detection. Sampling methods and the potential use of solid phase microextraction for determining chemical substances in foods are also discussed.
aldehydes; food contamination; derivatization; chromatography methods
