Review of the occurrence and formation of non‐volatile N‐nitroso compounds in foods†

This review is part of a project on non‐volatile N‐nitroso compounds of the Commission on Food Chemistry (Division VI.I) of the International Union of Pure and Applied Chemistry (IUPAC).

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.

Keywords:

• N‐nitroso compounds
• N‐nitrosamines
• N‐nitrosamides
• N‐nitrosamino acids
• foods
• beverage
• diet

Notes

This review is part of a project on non‐volatile N‐nitroso compounds of the Commission on Food Chemistry (Division VI.I) of the International Union of Pure and Applied Chemistry (IUPAC).