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 partially enlarged 13C-NMR of GBL spiked into 0.2% aqueous solution of formic acid (a), GBL spiked into soda water (b), and GBL spiked into coffee drink (c).</div>

Journal of Food Quality

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Figure 5

Figure 5: 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 5 | Food Safety Risk Assessment of γ-Butyrolactone Transformation into Dangerous γ-Hydroxybutyric Acid in Beverages by Quantitative 13C-NMR Technique 