Tetrahydro-beta-carboline carboxylic acids in smoked foods.
This paper reports for the first time in smoked foods the presence of three tetrahydro-beta-carboline carboxylic acids. One of these, 1-hydroxymethyl-tetrahydro-beta-carboline-3-carboxylic acid, which is derived from the interaction of tryptophan and glycolaldehyde, and which has not previously been reported in foods, was observed in 20 samples at levels up to 444 micrograms/kg. The corresponding products which are derived from tryptophan and formaldehyde or tryptophan and acetaldehyde were found respectively in 28 samples at levels up to 22 mg/kg and in 16 samples at levels up to 881 micrograms/kg. Greater concentrations were generally found in those smoked foods having a lower pH value and produced by using a longer fermentation or maturation. Only 1-methyl-tetrahydro-beta-carboline carboxylic acid (156-574 micrograms/kg) was found in the four unsmoked samples analysed.
Papavergou
E
E
Food Safety Research Group, School of Biological Sciences, University of Surrey, Guildford, UK.
Clifford
M N
MN
D000818:Animals; D002243:Carbolines / Q000032:analysis*; D002611:Cheese / Q000032:analysis; D005396:Fish Products / Q000032:analysis; D005506:Food Contamination / Q000032:analysis*; D005519:Food Preservation; D008460:Meat / Q000032:analysis; D008461:Meat Products / Q000032:analysis; D012906:Smoke; D014934:Wood
D002243:Carbolines; D012906:Smoke; C077189:1-hydroxymethyl-tetrahydro-beta-carboline-3-carboxylic acid; C038114:1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid