There is a large number of flavoring substances, which occur in nature and are known to contain undesirable active components. These compounds are called biologically active flavorings. They are used to improve or modify the organoleptic properties of foods. They either alter or enhance the flavors of natural food, or they add flavor to food products that do not have the desired flavors.
Some of these compounds, when consumed in large amounts can be very dangerous for consumers, and some can be toxic or potentially carcinogenic. It is for this reason that they are regulated. In 2008 the EU published a new regulation that contains two lists of these compounds. The first list contains 15 banned flavorings, and the second list 10 compounds with stipulated limits.
A method was developed using automated headspace solid-phase microextraction coupled with GC-MS/MS to simultaneously determine the presence of seven biologically active flavoring substances whose levels of use in processed foods is controlled by statutory limits.
The method has been optimized and validated for three different generic food types categorized on the basis of composition and anticipated use levels of flavorings and food ingredients. The food categories are alcoholic and non-alcoholic beverages; semi-solid processed foods (e.g., soups, sauces, confectionery, etc.); and solid foods (muesli, bakery products, etc.). The method is simple, inexpensive, and rapid, and eliminates the use of flammable and toxic solvents. There is no sample preparation, and using SRM, unequivocal confirmation of identification is achieved even in highly complex matrices containing many potentially interfering volatiles.
What will you learn?
In this informative webinar, we will explain how to optimize and validate a simple, inexpensive, and rapid method to confirm and identify biologically active flavorings using automated headspace solid-phase micro-extraction coupled with GC-MS/MS.
