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High concentrations of 5-hydroxymethylfurfural (HMF) in honey provide an indication of overheating under inappropriate storage conditions or aging. Conventional methods for determining HMF are cumbersome and require expensive equipment or hazardous reagents. Hence the aim of this study was to propose a new analytical tool for HMF determination in honey, using a low cost acoustic wave sensor. Volatile organic compounds (VOCs) of honey samples were extracted, using the solid phase microextraction (SPME) technique, and HMF was quantified, using a piezoelectric quartz crystal with gold electrodes coated with a layer of decamolybdodivanado phosphoric acid, sensitive to HMF. The reliability of the proposed method was confirmed after comparing the results of HMF quantification with those obtained by the conventional spectrophotometric White method, and no statistical differences were found (α=0.05)., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

Background: Iron migration from tinplate cans to pineapple drink was studied over time using flame atomic absorption spectroscopy, taking into consideration storage temperature, sell-by date and can condition (dented/undamaged). An organoleptic test, at the sell-by date, was also performed., Result: Analysis of iron in drinks from tinplate cans, glass and polyethylene terephthalate (PET) bottles was performed up until the sell-by date. For undamaged canned drinks stored at room temperature, iron was found to remain constant at 0.23 ± 0.01 mg L(-1) , from the 24th day until 1 year after production. Iron found in glass and PET bottles also remained constant until the sell-by date, at 0.15 ± 0.04 and 0.12 ± 0.04 mg L(-1) , respectively. However, migration of iron from dented cans was found to be significant. Twelve months after production, iron content in dented cans, stored at room temperature (22 °C) and in a refrigerator chamber (4 °C) was 14.4 ± 1.0 and 5.5 ± 0.4 mg L(-1) , respectively., Conclusion: Results showed that for a 35 kg child the intake of three damaged canned drinks may contribute to more than 50% of the iron provisional maximum tolerance daily intake. © 2015 Society of Chemical Industry., (© 2015 Society of Chemical Industry.)

Aluminium (Al) migration from cans to beer and tea was studied along time. Analyses of Al in the canned drinks were performed till the sell-by date, and, in seven months, aluminium migration was found to increase 0.14 mg L(-1) in beer, and 0.6 mg L(-1) in tea. This study included dented cans from which aluminium migration into tea was found to be particularly severe. Al concentration in dented canned tea increased 9.6 mg L(-1) in seven months.