Nasr Esfahani, Maedeh; Aarabi, Aazam

doi:10.30502/h.2019.87576

"Investigating the content of alcohol in beverage products produced in Iran and imported similar samples"

Document Type : Original Article

Authors

Maedeh Nasr Esfahani ¹
Aazam Aarabi ²

¹ Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, Iran

² Faculty of Engineering, Department of Food Science and Technology, Islamic Azad University, Shahreza Branch, Shahreza , Iran

10.30502/h.2019.87576

Abstract

In this study, the amount of alcohol was measured and evaluated by drinks, such as malt extract (domestic and imported production), kefir, orange juice and sparkling wine, using distillation methods, spectrophotometer and gas chromatography (GC) during 15 days of storage in the refrigerator after opening the door. The results showed that using the distillation method, there was no significant difference in the change in alcohol values during storage only in the tri-Horses sample, while the rest of the samples showed a significant difference in alcohol values in the time (P <0.05). The results of GC method showed that the amounts of alcohol in these specimens were zero, while the samples by distillation and spectrophotometer had 0.036 ± 0.03 0 and 0.019 ± 0.001 percent alcohol, respectively. By comparing the results obtained using different methods, it can be concluded that the distillation method today as the only method for detecting alcohol in food samples is not a suitable method for measuring alcohol and can cause doubt about the Halal of the product and the sensitivity of this method is low.

Keywords