Validation of analytical method for α-dicarbonyl compounds using gas chromatography–nitrogen phosphorous detector and their levels in alcoholic beverages

This study aimed to establish an analytical method for α-dicarbonyl compounds (α-DCs) including glyoxal, methylglyoxal and diacetyl, to determine the content of α-DCs in 101 various alcoholic beverages using gas chromatography–nitrogen phosphorous detector (GC-NPD) and to perform exposure assessment. The limit of detection and limit of quantification for α-DCs were 0.05–0.22 and 0.15–0.70 μg g⁻¹, respectively. The accuracy and precision were validated in five matrices. The raspberry fruit wine had the highest value at 139.74 μg g⁻¹ total α-DCs. The lowest α-DC concentration among the beverages was detected in rice wine (Makgeolli) at 1.59 μg g⁻¹. The levels of α-DCs in various samples were detected as follows: 1.59–56.68 μg g⁻¹ in rice wine (Makgeolli), 2.73–16.77 μg g⁻¹ in beer, 8.22–139.74 μg g⁻¹ in fruit wine and 8.17–91.56 μg g⁻¹ in rice wine (Cheongju). The estimated daily intake of α-DCs in the intake-only group and population group was calculated as 4.22–97.94 μg kg⁻¹ bw day⁻¹ and 0.28–7.13 μg kg⁻¹ bw day⁻¹, respectively.