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

<div>The chemical structure of GBL (a) and GHB (b). The 13C-NMR spectrum of GBL spiked into 0.2% aqueous solution of formic acid (c) and beverages without GBL (d).</div>

Journal of Food Quality

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Figure 3

Figure 3: Food Safety Risk Assessment of γ-Butyrolactone Transformation into Dangerous γ-Hydroxybutyric Acid in Beverages by Quantitative 13C-NMR Technique

Figure 3 | Food Safety Risk Assessment of γ-Butyrolactone Transformation into Dangerous γ-Hydroxybutyric Acid in Beverages by Quantitative 13C-NMR Technique 