Andrew James

This article discusses the detection of N-nitroso compounds (NOC) in a range of different food and beverages.

Carcinogen-containing compounds can develop through some manufacturing processes, such as in the malting process for beer. It is critical to analyze the nitrosamine content in any consumed products as well as monitor the final product. Thermal energy analysis (TEA) is able to quickly identify and analyze N-Nitro, N-nitroso, and nitrogen-containing compounds. This article describes the importance of monitoring these compounds.

In brewing, barley undergoes a malting process, the grain if first drenched to make it germinate and then dried in kilns to capture the sugar and flavor compounds for the brewing process.

Vicinal diketones (VDKs) are naturally produced compounds in the fermentation process. The monitoring of VDK levels is of great importance as the concentration of these compounds can greatly alter the flavor of a beverage.