Fermented vegetables containing benzoic and ascorbic acids as additives: benzene formation during storage and impact of additives on quality parameters.

@article{Casado2011FermentedVC,
  title={Fermented vegetables containing benzoic and ascorbic acids as additives: benzene formation during storage and impact of additives on quality parameters.},
  author={Francisco Javier Casado and Antonio Higinio S{\'a}nchez and Antonio de Castro and Luis Rejano and V{\'i}ctor Manuel Beato and A. F. Obando Monta{\~n}o},
  journal={Journal of agricultural and food chemistry},
  year={2011},
  volume={59 6},
  pages={2403-9}
}
Chemical and sensorial changes related to the use of benzoates and ascorbic acid as additives in packed fermented vegetables were investigated. For this, three selected vegetables (green olives, cucumbers, and caperberries) stored under different conditions (glass or plastic containers, ambient or refrigerated storage) were used. In all cases, benzoic acid remained unchanged (glass bottle) or decreased slightly (plastic pouch) at prolonged storage. Ascorbic acid was partially or totally… CONTINUE READING