Gas Chromatography-Mass Spectrometry Analysis of 4-Methylimidazole in Balsamic Vinegars and Processed Sauces

• Type: Article in International Scientific Journal
• Date: 2014

Authors

Cunha, C (Author) Other; Senra, L (Author) Other; Fernandes, JO (Author) FFUP; Cunha, SC (Author) Other

Journal

Title: Food Analytical Methods

Vol. 7 No. 1

Pages: 1519-1525

ISSN: 1936-9751

Publisher: Springer Nature

Indexing

ISI Web of Knowledge - 12 Citations

Scopus - 12 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-009-MRY

DOI: 10.1007/s12161-013-9782-6

Abstract (EN): A gas chromatography-mass spectrometry method was optimized for quantification of 4-methylimidazole [4-MEI] in balsamic vinegars and processed sauces. The method used ion-pair extraction with bis-2-ethylhexylphosphate and derivatization with isobutylchloroformate, followed by Gas Chromatography-Mass Spectrometry (GC-MS) quantification using 2-ethylimidazole as internal standard. Performance characteristics such as linearity, recovery, and repeatability were good in a broad range of concentrations, and the limit of detection was low enough (130 ug/kg) to detect the presence of small quantities of the compound. A total of 35 samples were analyzed, including balsamic vinegars and processed sauces containing caramel in the ingredients list (soy, Worcestershire, Tonkatsu, Marinara, and Oyster sauces). The presence of 4-MEI was consistent with the presence of ammonia caramel (E150 c and d) in the ingredients list, with average values of 2431 ug/kg for balsamic vinegars and 804 ug/kg for processed sauces. These 4-MEI amounts are almost tenfold higher than those described for caramels containing beverages, which support the necessity to take an effective control on these products.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7