THE USE OF ENZYMES FOR ETHANOL, METHANOL AND FORMALDEHYDE DETERMINATION IN FOOD PRODUCTS

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April – May 2015, vol. 4, no. 5
pages: 393-397
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2015.4.5.393-397
Abstract: There is a need for the development and the use of analytical methods for assaying ethanol, methanol and formaldehyde in foods. Ethanol is a major component of a variety of alcoholic beverages and is an ingredient of a number of foodstuffs. Formaldehyde and methanol are produced on the large scale, are very toxic and have mutagenic and carcinogenic action on living organisms. The presence of toxic methanol and formaldehyde in foods can lead to severe poisoning and even death. Many current methods for the determination of ethanol, methanol and formaldehyde are based on the use of enzymes. The article presents an overview of the classical enzymatic and biosensors’ methods for the analysis of these compounds.
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