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• A new method for real-time monitoring of volatiles in frying fumes using proton transfer reaction mass spectrometry with time-of-flight analyse

  Publication

  • T. Majchrzak
  • W. Wojnowski
  • T. Dymerski
  • J. Gębicki
  • J. Namieśnik

  - MONATSHEFTE FUR CHEMIE - Year 2018

  To safeguard the consumers’ well-being, it is necessary to develop novel methods for determination of carcinogens in food, including volatiles generated during frying. The currently used procedures for analysis of volatile fraction of vegetable oils are not based on real-time measurements and thus do not enable the determination of carcinogenic compounds in frying fumes; instead, only the headspace or liquid fraction is sampled....

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