Abstract
The study examined the effects of organic vessels and cutlery on food quality. Low-molecular carbonyl compounds were treated as markers of undesirable changes. Migration tests were carried out at ambient and high temperatures for different times. The substitutes of food simulants A and B were pure water and acidified water, respectively. The analyze also was conducted using 20% ethanol (food simulant C). The effect of microwave radiation on migration intensity was also examined. Gas chromatography coupled to an electron capture detector (GC-ECD) and derivatization were used for determination of analytes at low concentration levels (ng/l). In general, a proportional relationship was observed between the contact time of the vessel with the simulant and the total concentration of identified carbonyl compounds. Acidic foods may be more contaminated with carbonyls than pH-neutral foods. Microwave heating can change the migration intensity of acetaldehyde and acetone. Sensory and instrumental analysis (GCxGC-TOF/MS) showed that some aldehydes migrating from dishes can affect the sensory properties of food.
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