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

Table 1

The intensity ratio of GHB/GBL in beverages after pretreatment under different temperature.

Temperature (°C)	Beverages type
	Cola	Coffee	Energy drink	Fruit vinegar	Orange juice	Soda
35	0.048	—	—	—	—	0.042
45	0.132	—	—	0.008	—	0.052
55	0.24	0.01	0.005	0.05	0.004	0.088
65	0.3	0.049	0.117	0.145	0.062	0.109