Food Safety Risk Assessment of <i>γ</i>-Butyrolactone Transformation into Dangerous <i>γ</i>-Hydroxybutyric Acid in Beverages by Quantitative <sup>13</sup>C-NMR Technique

<div>The local enlarged 1H-NMR spectrum of GBL spiked into 0.2% aqueous solution of formic acid (a), fruit vinegar drink (b), orange juice (c), and coffee drink (d).</div>

Journal of Food Quality

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Figure 2

Figure 2: Food Safety Risk Assessment of <i>γ</i>-Butyrolactone Transformation into Dangerous <i>γ</i>-Hydroxybutyric Acid in Beverages by Quantitative <sup>13</sup>C-NMR Technique 

Figure 2 | Food Safety Risk Assessment of γ-Butyrolactone Transformation into Dangerous γ-Hydroxybutyric Acid in Beverages by Quantitative 13C-NMR Technique 