Relevance of two-dimensional gas chromatography and high resolution olfactometry for the parallel determination of heat-induced toxicants and odorants in cooked food.
2015
Giri, Anupam | Khummueng, Weeraya | Mercier, Frederic | Kondjoyan, Nathalie | Tournayre, Pascal | Meurillon, Maïa | Ratel, Jérémy | Engel, Erwan
tThe assessment of the dual impact of heating treatments on food safety and aroma is a major issue for thefood sector. The aim of the present study was to demonstrate the relevance of multidimensional GC tech-niques, olfactometry and mass spectrometry for the parallel determination of process-induced toxicantsand odorants in food starting with cooked meat as a food model. PAHs were analyzed by comprehensivetwo-dimensional gas chromatography-time-of-flight mass spectrometry after extraction by acceler-ated solvent extraction (ASE-GC × GC–TOF/MS). Odour-active compounds were determined by dynamicheadspace–GC hyphenated with eightbooth olfactometry and mass spectrometry (DH–GC–MS/8O)and DH-heart-cutting multidimensional GC hyphenated with olfactometry and mass spectrometry(DH–GC–GC–MS/O). For PAH determination, the GC × GC conditions consisted of a combination of aprimary non-polar BPX-5 column and a secondary polar BPX-50 column, and a modulation period of 5 s.In terms of linearity (R2ranging from 0.985 to 0.997), recovery rate (84–111%) and limit of detection(5–65 ng/kg of cooked meat), the ASE-GC × GC–TOF/MS method was found consistent with the mul-tiresidue determination of 16 PAHs including benzo[a]pyrene in cooked meat. For aroma compounds,DH–GC–MS/8O and DH–GC–MS/O revealed 53 major meat odour-active compounds. A customizedheart-cutting GC–GC–MS/O enabled the coeluting odour zones with high odour-activity to be resolvedand revealed 15 additional odour-active compounds. Finally, these developments of multidimensionalapproaches were used to investigate the balance between 16 PAHs and 68 odour-active compoundsgenerated with different cooking techniques
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