Single-Laboratory Validation of a Method for the Determination of Furan in Foods by Using Headspace Gas Chromatography/Mass Spectrometry. 2. Low-Moisture Snack Foods

• Published in: Journal of AOAC International Vol. 91; no. 2; pp. 414 - 421
• Main Authors: Nyman, P.J, Morehouse, K.M, Perfetti, G.A, Diachenko, G.W, Holcomb, J.R
• Format: Journal Article
• Language: English
• Published: 2008
• Subjects: baked goods; capillary gas chromatography; furans; headspace analysis; laboratory techniques; mass spectrometry; portion size; potato chips; quantitative analysis; snack foods; snacks; water activity; water content

In 2004, a quantitative headspace (HS) gas chromatographic/mass spectrometric method was developed and used to determine furan in approximately 300 foods. This method was modified and validated for the determination of furan in low-moisture snack foods. The modifications include a smaller test porti...