|Abstract Title:||determination of PAH in olive oil|
|Presenter Name:||Mr Adnan Odeh|
|Session Choice:||Analytical Techniques: Chromatography and Separations|
Abstract Information :
An analytical method based on gas chromatography / tandem mass spectrometry (GC7 MS/MS) (triple quadrupole device) has been developed for quantification of polycyclic aromatic hydrocarbons (PAHs) in smoked salmon. This method was applied to determine PAH concentrations in smoked fish and to assess the impact of four industrial smoking processes on their profiles. Two smokehouse temperatures and three times of smoke exposure were applied. All the smoking techniques used lead to acceptable PAH levels: the quantities recovered are one hundred times lower than the legal limit (5 µg.kg-1) concerning the principal PAH of concern, i.e. benzo(a)pyrene. In order to compare different smoking processes, the TEQ (Toxic Equivalent Quantity) approach was chosen. Smouldering leads to the highest TEQ while liquid smoke leads to the lowest TEQ.