A straightforward method to determine flavouring substances in food by GC-MS

作者：Lopez Patricia^*; van Sisseren Maarten; De Marco Stefania; Jekel Ad; de Nijs Monique; Mol Hans G J

来源：Food Chemistry, 2015, 174: 407-416.

DOI：10.1016/j.foodchem.2014.11.011

• EU Regulation 1334/2008
• Alkenylbenzenes
• Flavouring substances
• Food and beverages
• Survey
• Enforcement
• GC-MS

A straightforward GC-MS method was developed to determine the occurrence of fourteen flavouring compounds in food. It was successfully validated for four generic types of food (liquids, semi-solids, dry solids and fatty solids) in terms of limit of quantification, linearity, selectivity, matrix effects, recovery (53-120%) and repeatability (3-22%).
The method was applied to a survey of 61 Dutch food products. The survey was designed to cover all the food commodities for which the EU Regulation 1334/2008 set maximum permitted levels. All samples were compliant with EU legislation. However, the levels of coumarin (0.6-63 mg/kg) may result in an exposure that, in case of children, would exceed the tolerable daily intake (TDI) of 0.1 mg/kg bw/day. In addition to coumarin, estragole, methyl-eugenol, (R)-(+)-pulegone and thujone were EU-regulated substances detected in thirty-one of the products.
The non-EU regulated alkenylbenzenes, trans-anethole and myristicin, were commonly present in beverages and in herbs-containing products.

• 出版日期2015-5-1