Title: Experimental design-based isotope-dilution SPME-GC/MS method development for the analysis of smoke flavoring products
Authors: GIRI ANUPAMZELINKOVA ZUZANAWENZL THOMAS
Citation: FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT vol. 34 no. 12 p. 2069-2084
Publisher: TAYLOR & FRANCIS LTD
Publication Year: 2017
JRC N°: JRC107969
ISSN: 1944-0049
URI: http://publications.jrc.ec.europa.eu/repository/handle/JRC107969
DOI: 10.1080/19440049.2017.1374564
Type: Articles in periodicals and books
Abstract: For the implementation of Regulation (EC) No 2065/2003 related to smoke flavourings used or intended for use in or on foods a method based on solid-phase micro extraction (SPME) GC/MS was developed for the characterisation of liquid smoke products. A statistically based experimental design (DoE) was used for method optimisation. The best general conditions to quantitatively analyse the liquid smoke compounds were obtained with a polydimethylsiloxane/divinylbenzene (PDMS/DVB) fibre, 60°C extraction temperature, 30 min extraction time, 250°C desorption temperature, 180 s desorption time, 15 s agitation time, and 250 rpm agitation speed. Under the optimised conditions, 119 wood pyrolysis products including furan/pyran derivatives, phenols, guaiacol, syringol, benzenediol, and their derivatives, cyclic ketones, and several other heterocyclic compounds were identified. The proposed method was repeatable (RSD% <5) and the calibration functions were linear for all compounds under study. Nine isotopically labelled internal standards were used for improving quantification of analytes by compensating matrix effects that might affect headspace equilibrium and extractability of compounds. The optimised isotope dilution SPME-GC/MS based analytical method proved to be fit for purpose, allowing the rapid identification and quantification of volatile compounds in liquid smoke flavourings.
JRC Directorate:Health, Consumers and Reference Materials

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