Page 15 - Shimadzu-FoodSafety

Analysis of Allergens Analysis of Off-Flavor

Food allergies are a major concern due to their adverse health effects. To avoid unexpected contact with food allergens, many If unforeseen circumstances occur during food product manufacture, storage, transport or other process and an off-flavor
countries stipulate the application of food labels that indicate the presence of specific allergens. An example of the issue occurs, it is necessary to specify the odor-causing substances in order to resolve the problem and prevent a recurrence.
simultaneous analysis of allergens using LC-MS/MS is shown; it contains 150 MRMs for 31 peptides of 13 allergenic proteins Shimadzu provides a total solution necessary for analyzing odors combining GC-MS and a database for off-flavor analysis, so
identified from 8 foods regulated in the US (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans). even analysts without knowledge or experience of off-flavor analysis can start analysis.
They were successfully detected with high sensitivity and selectivity.

Off-Flavor Analyzer
Triple Quadrupole Mass Spectrometer Simultaneous Analysis of Food Allergens (LC-MS/MS) GCMS-8050 + Database for Off-Flavor Analysis
LCMS-8060 Chromatogram of a peptides mixture derived from eight
food allergens, and a magnified view of five MRM transitions Features
for wheat peptides and its calibration curve. Database of Expert Information for Odor Analysis
Database containing odor-causing substances identified from
Area
8000 previous problems and associated sensory information supports odor
7500 SVAVSQVAR (1 - 50 ppm)
7000 Y=151.944x + 231.865
6500
6000 R2 > 0.999188
5500 analysis.
5000
4500
4000
3500
3000 Analytical System for Reliably Identifying Odor-causing Substances
2500
2000
1500
1000
500 Optimized sample pretreatments and analytical conditions including
0
0.0 5.0 10.0 15.0 20.0 25.0 30.0 35.0 40.0 45.0 50.0 Conc.
three types of columns, SIM/MRM conditions and retention time
Containing Experts’ Knowhow for Odor Analysis enable effective identification of odor-causing substances.
What is the Off-Flavor Analyzer?
This system combines a database of the major odor-causing
substances and associated sensory information (odor characteristics

Source: Shimadzu Application News No. C160 and threshold levels for sensing odors) with GC-MS. Even analysts
Odor Components Analytical Conditions Sensory Information
of Odor Components without knowledge or experience of off-flavor analysis can start an
Chromatogram of Different Bread Types analysis easily.

Analysis of Food Product Samples Involved in Off-Flavor Complaints
In the analysis of food product samples involved in off-flavor complaints, it was confirmed that four components are more
often found in off-flavor products than in normal products. The four components detected were further analyzed using the
off-flavor analysis database, and concentration and odor threshold values as well as odor characteristics were confirmed.
From the results, 2,4,6-trichloroanisole was identified as an odor-causing substance.
146.0>111.0 129.0>87.0 161.0>133.0 195.0>167.0
146.0>75.0 Odor 115.0>69.0 Odor 4.0 176.0>161.0 Odor 1.25 210.0>195.0 Odor
111.0>75.0 1.5 115.0>45.0 176.0>133.0 210.0>167.0
5.0 1.00
3.0
1.0 0.75
2.0
2.5 0.50
0.5
Ordinary Bread Gluten Free Bread Gluten Free Bread 1.0 0.25
Spiked with 10 ppm of Wheat 0.0 0.0 0.0 0.00
12.0 12.5 16.5 17.0 17.0 17.5 17.5 18.0
146.0>111.0 129.0>87.0 161.0>133.0 195.0>167.0
Analytical Results of Allergens in Food Samples 146.0>75.0 Normal 115.0>69.0 Normal 4.0 176.0>161.0 Normal 1.25 210.0>195.0 Normal
210.0>167.0
176.0>133.0
111.0>75.0
5.0 1.5 115.0>45.0
3.0 1.00
Gluten Free Peanut Frozen Fish Frozen Pasta
Bread 1.0 2.0 0.75
Food Allergens Bread Cookies “Fried Cod” “Garlic Shrimps” 2.5 0.50
Label Detect Label Detect Label Detect Label Detect Label Detect 0.5 1.0 0.25
Bos d 8
Milk - 0.0 0.0 0.0 0.00
Bos d 5 12.0 12.5 16.5 17.0 17.0 17.5 17.5 18.0
Gal d 2
Egg Gal d 3 - p-dichlorobenzene pelargonic acid 2,4-dichloroanisole 2,4,6-trichloroanisole
Atlantic Cod Gad m 1 -
Lit v 1 Four Higher Concentration Compounds Estimated Concentration (pg/mg) Odor Threshold Values Odor Characteristics
Whiteleg Shrimp Lit v 3 - in Odor Sample Normal Sample Odor Sample (pg/mg)
Lit v 4
Almonds Pru du 6 - p-dichlorobenzene 0.052 66.558 1000.000 Insecticide
Peanuts Ara h 1 - pelargonic acid 0 0.851 100.000 Acid like dried fruits
2,4-dichloroanisole 0 0.003 10.000 Mold
Wheat Tri a 26 -
Tri a 36 2,4,6-trichloroanisole 0 0.009 0.001 Mold
Soybeans Gly m TI - Source: Shimadzu Technical Report No. C146-E293
Shimadzu’s Total Support for Food Safety
14 Analytical and Testing Instruments for Food Safety 15