Polycyclic aromatic hydrocarbons (PAH) formed during
burning of e.g. wood can be unintentionally added to food by food processes
using the formed smoke.
Preliminary studies has indicated that the concentration
of PAH in challenging matrices varies depending on the extraction technique
applied for analysis. Application of e.g. pressurized liquid extraction,
saponification or soxhlet for study of their influence on the PAH content of
the matrices can be included with GC-QTOF-MS analysis.
Appointment of the group of food analysis for EU
reference laboratory on process contaminants (EURL-PC) has increased the
attention on this group of compounds including PAH. Work on this project will contribute to the Network.
Statistical experimental set-up and analytical chemistry is an advantage but no requirement for the project.