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6946556 
Journal Article 
Analysis and reduction of benzene in various beverages such as vitamin drinks and cranberry juice 
Jang, K; Cha, C; Lee, KG; , 
2019 
1 
LWT - Food Science and Technology
ISSN: 0023-6438
EISSN: 1096-1127 
ELSEVIER 
AMSTERDAM 
115 
English 
WOS:000487166400055 
In the current study, an HS-GC/MS method for benzene analysis in various beverages was validated. The linearity coefficient (R-2), limit of detection and limit of quantification were 0.9987, 0.27 ng/mL and 0.81 ng/mL, respectively. Average benzene content in the four drinks detected among 24 commercial vitamin beverages was 1.17 ng/mL. The benzene concentration was proportional to the levels of sodium benzoate and ascorbic acid, only when sterilised at 100 degrees C. Benzene was formed at up to 22.99 ng/mL as the concentration of ascorbic acid was increased to 0.5%, but gradually decreased when more ascorbic acid was added. Antioxidants and sugars were added to reduce benzene in cranberry juice. The antioxidant with the highest benzene reduction rate was catechin. When 1.0% of catechin was added, 57.16% of benzene was decreased. In sugar group, glucose showed the highest benzene reduction rate. For investigating a synergic effect of catechin and glucose on the formation of benzene cranberry juice was kept under various temperature. The higher the storage temperature, the lager the difference in the amount of benzene produced between groups of cranberry juice models.