Methanol Determination of Aspartame Sweetened and Alcoholic Beverages
Kyle Hanson
Darlene Valecia
Chemistry 461, 2004
Oregon State University
Abstract:
Methanol is a toxic substance that has been linked to optic nerve necrosis and death at high levels. Aspartame is a methyl ester, which can produce methanol under acidic conditions. Methanol is also produced during the fermentation process, especially in fruit based fermentation. Following the wine determination method published by Peinado et al., the levels of methanol were tested in a number of samples, including diet sodas, beers, a spirit, and a wine derivative. A calibration curve was constructed using samples at varying levels of methanol, ethanol, and ethyl acetate, showing excellent relationship at the low levels of methanol. Only the wine derivative, vermouth, showed detectable levels of methanol, at 8+1.5 mg/100mL. The aspartame sodas did not have a detectable level of methanol; neither did the beers or the spirits.