Straightforward and rapid determination of acrylamide in coffee beans by means of HS-SPME/GC-MS

Wawrzyniak, Rafał; Jasiewicz, Beata

doi:10.1016/j.foodchem.2019.125264

Cited by 30 publications

(17 citation statements)

References 22 publications

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“…Due to the advantages of solvent free sample processing, high sensitivity and reliability, headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) has been widely used for the analysis of volatile compounds [8][9][10][11][12]. The purpose of this study was to verify the volatile compounds of coconut jam produced during the concentration process.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

Zhang

Chen

Wang

et al. 2020

Foods

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Characteristic aromas are usually key labels for food products. In this study, the volatile profiles and marker substances of coconut jam during concentration were characterized via sensory evaluation combined with headspace solid phase microextraction-gas chromatography-tandem mass spectrometry (HSPME/GC-MS). A total of 33 aroma compounds were detected by HSPME/GC-MS. Principal component analysis revealed the concentration process of coconut jam can be divided into three stages. In the first stage, esters and alcohols were the two main contributors to the aroma of the coconut jam. Next, a caramel smell was gradually formed during the second stage, which was mainly derived from aldehydes, ketones and alcohols. The concentration of aldehydes increased gradually at this stage, which may be the result of a combination of the Maillard reaction and the caramelization reaction. In the final sterilization stage, the 'odor intensity' of caramel reached the maximum level and a variety of aroma compounds were produced, thereby forming a unique flavor for the coconut jam. Finally, furfural fit a logistic model with a regression coefficient (r 2 ) of 0.97034. Therefore, furfural can be used as a marker substance for monitoring the concentration of coconut jam.

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Section: Introductionmentioning

confidence: 99%

Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

Zhang

Chen

Wang

et al. 2020

Foods

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“…Standard methods for the detection of AA in food include gas chromatography-mass spectrometry (GC-MS) (Wawrzyniak & Jasiewicz, 2019), liquid chromatography-mass spectrometry (LC-MS) (Jozinovi´et al, 2019), and capillary electrophoresis (CE) (Mollakhalili-Meybodi et al, 2021). In GC-MS, AA is determined by derivatization with potassium bromate and potassium bromide due to the low volatility and polarity of the molecule.…”

Section: Detection Methods Of Acrylamide Content In Foodmentioning

confidence: 99%

Contaminant acrylamide in food: toxicity, detection methods, mitigation measures and risk assessment for humans

Huang¹,

Jiang²,

Yang³

et al. 2021

NRFHH

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Food safety is related to all aspects of human life, and the quality of food has a profound impact on people's lives and health. Acrylamide is a chemical pollutant produced by the Maillard reaction in baked goods such as potato chips, bread, and cookies. Studies have shown that acrylamide has neurotoxicity, carcinogenicity, reproductive toxicity, genotoxicity, and hepatosplenic toxicity in humans. However, the carcinogenicity of acrylamide in humans is still controversial, and it is unclear whether there is a significant correlation between human exposure to acrylamide and cancer incidence. This review aims to explore the latest research on the human health hazards of acrylamide and prevent or reduce the hazards of acrylamide to humans by detection methods, risk assessment, and mitigation measures to ensure people's food safety.

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“…As a unique sample pretreatment and enrichment method, SPME has also been paid attention to in the detection of AA [51,52]. A direct, fast strategy based on headspace SPME has been developed for AA extraction from coffee beans [53]. The commercial SPME fiber-coated polydimethylsiloxane (PDMS) was employed to carry out the silylation reaction of AA with N,O-bis(trimethylsilyl) trifluoroacetamide and further quantified AA analysis in combination with GC-MS methods.…”

Section: Instrumental Analysis Strategies For Aa Content In Foodsmentioning

confidence: 99%

Review of Research into the Determination of Acrylamide in Foods

Pan

Liu

Yang

et al. 2020

Foods

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Acrylamide (AA) is produced by high-temperature processing of high carbohydrate foods, such as frying and baking, and has been proved to be carcinogenic. Because of its potential carcinogenicity, it is very important to detect the content of AA in foods. In this paper, the conventional instrumental analysis methods of AA in food and the new rapid immunoassay and sensor detection are reviewed, and the advantages and disadvantages of various analysis technologies are compared, in order to provide new ideas for the development of more efficient and practical analysis methods and detection equipment.

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Straightforward and rapid determination of acrylamide in coffee beans by means of HS-SPME/GC-MS

Cited by 30 publications

References 22 publications

Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

Contaminant acrylamide in food: toxicity, detection methods, mitigation measures and risk assessment for humans

Review of Research into the Determination of Acrylamide in Foods

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