title: A straightforward method to determine flavouring substances in food by GC-MS.
abstract: 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 0.1mg/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.
authors.affiliation: RIKILT Institute of Food Safety, Wageningen University and Research Centre, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands. Electronic address: patricia.lopezsanchez@wur.nl.
authors.forename: Patricia
authors.initials: P
authors.lastname: Lopez
authors.affiliation: RIKILT Institute of Food Safety, Wageningen University and Research Centre, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands.
authors.forename: Maarten
authors.initials: M
authors.lastname: van Sisseren
authors.affiliation: RIKILT Institute of Food Safety, Wageningen University and Research Centre, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands.
authors.forename: Stefania
authors.initials: S
authors.lastname: De Marco
authors.affiliation: RIKILT Institute of Food Safety, Wageningen University and Research Centre, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands.
authors.forename: Ad
authors.initials: A
authors.lastname: Jekel
authors.affiliation: RIKILT Institute of Food Safety, Wageningen University and Research Centre, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands.
authors.forename: Monique
authors.initials: M
authors.lastname: de Nijs
authors.affiliation: RIKILT Institute of Food Safety, Wageningen University and Research Centre, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands.
authors.forename: Hans G J
authors.initials: HG
authors.lastname: Mol
mesh_terms: D000081248:Allylbenzene Derivatives; D000840:Anisoles / Q000032:analysis; D001593:Benzyl Compounds / Q000032:analysis; D001628:Beverages / Q000032:analysis*; D000081008:Bicyclic Monoterpenes; D003374:Coumarins / Q000032:analysis; D000081005:Cyclohexane Monoterpenes; D004148:Dioxolanes / Q000032:analysis; D005054:Eugenol / Q000031:analogs & derivatives / Q000032:analysis; D005421:Flavoring Agents / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D057230:Limit of Detection; D039821:Monoterpenes / Q000032:analysis; D011748:Pyrogallol / Q000031:analogs & derivatives / Q000032:analysis; D011786:Quality Control; D015203:Reproducibility of Results
chemical_list: D000081248:Allylbenzene Derivatives; D000840:Anisoles; D001593:Benzyl Compounds; D000081008:Bicyclic Monoterpenes; D003374:Coumarins; D000081005:Cyclohexane Monoterpenes; D004148:Dioxolanes; D005421:Flavoring Agents; D039821:Monoterpenes; D011748:Pyrogallol; C005246:myristicin; C005223:methyleugenol; D005054:Eugenol; C039648:pulegone; C005790:beta-thujone; C007633:estragole; C030123:coumarin; C006578:anethole
keywords: Alkenylbenzenes; EU Regulation 1334/2008; Enforcement; Flavouring substances; Food and beverages; GC–MS; Survey