02077naa a2200385 a 450000100080000000500110000800800410001902400400006010000160010024502250011626000090034152009240035065000170127465000130129165000190130465000200132365000170134365000130136065000110137365000180138465000080140265000100141065000190142065300220143965300380146165300100149965300340150965300200154365300090156370000190157270000220159170000160161370000160162977300460164520711212018-01-09       2017    bl uuuu     u00u1 u    #d7 a10.1016/j.foodchem.2017.03.0902DOI1 aLAGO, L. O.  aInfluence of ripeness and maceration of the grapes on levels of furan and carbonyl compounds in winebsimultaneous quantitative determination and assessment of the exposure risk to these compounds.h[electronic resource]  c2017  aTthe validated method based on the use of headspace solid phase microextraction (HS-SPME) coupled with the comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection (GCxGC/TOFMS) proved to be appropriate for this first simultaneous quantitative determination of six toxic compounds (formaldehyde, acetaldehyde, ethyl carbamate, furan, furfural and acrolein) found in wines. Acetaldehyde and acrolein coeluted with other wine compounds, which indicated that difficulties could arise if only one-dimensional gas chromatography was used for the determination of these compounds. The advancement of the ripeness degree and increasing the grape maceration time seems to result in higher concentrations of toxic compounds. The exposure to furan, acrolein and ethyl carbamate through wine consumption may pose risks to consumer health, since calculated MOE values were lower than 10,000  aAcetaldehyde  aAcrolein  aChromatography  aEthyl carbamate  aFormaldehyde  aFurfural  aGrapes  aCromatografia  aUva  aVinho  aVitis Vinifera  aCarbamato de etil  aComprehensive two-dimensional gas  aFuran  aGás bidimensional abrangente  aVitivinicultura  aWine1 aNICOLLI, K. P.1 aBIASOTO, A. C. T.1 aZINI, C. A.1 aWELK, J. E.  tFood Chemistrygv. 230, p. 594-603, 2017.