Christophe Pérès, Elise Corbi, Nathalie David, Jér?me Masson, Esmeralda Cicchetti, Nikolai Kupfermann, Gryta Kuropka, Nicolas Tacnet, Nick Roach, Anne-Marie Delac?te, Ga?l Gervais, Christine Schippa, Merixtell Ventura, Philippe Merle
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引用次数: 0
Abstract
This publication presents the collaborative work conducted in CEN/TC 347/WG4 ‘Fragrance and colophony’ working group to evaluate the robustness of a GC–MS analytical methodology to quantify the extended list of 57 fragrance allergens in ‘ready to inject’ samples. The intention of this group was to provide an updated and consensual standard for the quantification of the extended allergen list. The analytical approach was based on the similar methodology than the original one developed for the 26 allergens, using a universal GC–MS simple quadrupole instrument. A ring test was performed among the different end-user experiences of the CEN group to test the method on a representative fragrance matrix. Accuracy profile method was used to validate the analytical method within the 2–240 mg/kg concentration range. Thanks to the use of commercial standard mixes and dedicated automation of decisional tree for data treatment, 89% of tolerance intervals of targeted allergens were included into the acceptance limits in the whole 2–240 mg/kg concentration range. The objective of this article was to provide some complementary data to implement the NF EN 16274 standard in an analytical laboratory and to highlight the inherent difficulties linked to extended data treatment and complexity for the recovery of low concentration analytes and potential coelutions in a wide diversity of ready-to inject samples.
期刊介绍:
Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation.
The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.