NetNews Usenet Archive 1992 #31/NN_1992_31.iso/spool/sci/chem/5535

Text File | 1992-12-22 | 1.9 KB | 37 lines

Newsgroups: sci.chem
Path: sparky!uunet!spool.mu.edu!yale.edu!qt.cs.utexas.edu!cs.utexas.edu!swrinde!gatech!usenet.ins.cwru.edu!magnus.acs.ohio-state.edu!cis.ohio-state.edu!pacific.mps.ohio-state.edu!linac!uchinews!machine!chinet!saj
From: [e-mail] (Stephen Jacobs)
Subject: Re: Benzene in Strawberries?
Message-ID: <[e-mail]>
Summary: I has to be there
Organization: Chinet - Public Access UNIX
References: <[e-mail]>
Date: Tue, 22 Dec 1992 04:49:52 GMT
Lines: 25

In article <[e-mail]> [e-mail] (kenneth k konvicka) writes:
>Any of you aromatic types know of benzene (in low ppb concs) produced in fruit,
>vegetables, or anything else we might inhale or ingest?  Refs?
>
>

Every time I'm forced to analyze a food product for benzene for regulatory
reasons, I threaten to measure it in organically grown carrots, too.  Benzene
is easy to measure down to 0.1 ppb, and another factor of 30 shouldn't make
anyone break a sweat.  Ultimately, you could probably get down to single
molecules with microwave.  And after all, it's a local energy minimum for the
C:H::1:1 system, so things turn into benzene.  A particular instance that
applies in fruits: benzaldehyde is a common component of fruit aromas.
Benzaldehyde oxidizes to benzoic acid in air.  Benzoic acid is decarboxylated
in the presence of free radicals (for instance, those generated in the course
of benzaldehyde oxidation...).  This is aside from the general benzene
background (just possibly associated with motor fuels).

So in general, benzene is everywhere if you look hard enough.  There are
innumerable publications on 'volatile compounds of <any odorous material
you can think of, and many you can't>'.  If the laundry lists go to low
enough molecular weight, benzene will usually be on them.  If you really
need some specific references, email me.

                                           Steve     [e-mail]