title: Review of the occurrence and formation of non-volatile N-nitroso compounds in foods.
abstract: A review of the literature published prior to July 1991 covers the occurrence and formation of non-volatile N-nitrosamines occurring in foods and beverages. The presence of identified volatile and non-volatile N-nitrosamines accounts for less than 10% of the total apparent N-nitrosamine concentration. N-Nitrosoproline and N-nitrosothiazolidine-4-carboxylic acid are the most commonly identified non-volatile N-nitrosamines in the diet. Non-volatile N-nitrosamines account for 12 of the 21 currently identified N-nitroso compounds in foods and beverages.
authors.affiliation: German Cancer Research Center, Institute for Toxicology and Chemotherapy, Heidelberg.
authors.forename: A R
authors.initials: AR
authors.lastname: Tricker
authors.forename: S J
authors.initials: SJ
authors.lastname: Kubacki
mesh_terms: D001628:Beverages / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D009566:Nitrates / Q000378:metabolism*; D009573:Nitrites / Q000378:metabolism*; D015538:Nitrosation; D009603:Nitroso Compounds / Q000032:analysis* / Q000737:chemistry / Q000378:metabolism; D014835:Volatilization
chemical_list: D009566:Nitrates; D009573:Nitrites; D009603:Nitroso Compounds