A new method for real-time monitoring of volatiles in frying fumes using proton transfer reaction mass spectrometry with time-of-flight analyser

Monatshefte für chemie
Tomasz MajchrzakJacek Namieśnik

Abstract

To safeguard the consumers' well-being, it is necessary to develop novel methods for determination of carcinogens in food, including volatiles generated during frying. The currently used procedures for analysis of volatile fraction of vegetable oils are not based on real-time measurements and thus do not enable the determination of carcinogenic compounds in frying fumes; instead, only the headspace or liquid fraction is sampled. In this article, described is an approach in which proton transfer reaction mass spectrometry with time-of-flight analyser (PTR-TOFMS) was used for real-time monitoring of carcinogenic compounds generated during thermal degradation of rapeseed oil. Using PTR-MS, it was possible to monitor the concentration of known volatile carcinogens according to the International Agency for Research on Cancer (IARC), alongside BTEX compounds, acrolein, and selected aldehydes. Moreover, the applicability of several supervised data analysis methods for the classification of oil samples according to their degree of thermal degradation was presented, with best results obtained using the k-nearest neighbours algorithm. Proton transfer reaction mass spectrometry is a powerful technique for the determination of carcinogenic...Continue Reading

References

Aug 5, 2004·Journal of Agricultural and Food Chemistry·Andres FullanaSukh Sidhu
Sep 28, 2006·Journal of Agricultural and Food Chemistry·Eugenio ApreaFlavia Gasperi
Nov 13, 2007·Journal of Food Science·E Choe, D B Min
Dec 21, 2010·Journal of Chromatography. a·Vanessa Moreira Osório, Zenilda de Lourdes Cardeal

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Citations

Dec 22, 2019·International Journal of Environmental Research and Public Health·Eduardo P OlaguerDoreen Lehner
Mar 7, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Tomasz Majchrzak, Andrzej Wasik

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