In the past, a lot of scientific research efforts have been undertaken to characterize key odorants of various types of foods on the one side, and on the other, to establish selective and sensitive analytical approaches for several so-called “food-borne toxicants”, including the identification of their formation pathways and, based on this knowledge, advices for mitigation strategies of these toxicological relevant compounds. However, systematic approaches comprising the analysis of desirable aroma-active compounds combined with undesirable toxicologically relevant compounds by state-of-the-art methods have scarcely been available during the past years. The lecture will be a review of studies combining different highly sophisticated analytical techniques applied in the past to cover simultaneously bioactives related to aroma and to food-borne toxicants, which are formed during food-processing, mainly by the influence of temperature. Thereby, gas chromatography and liquid chromatography in combination with several different mass spectrometry techniques will be presented, highlighting findings of interest not only for industry, but also for consumers and authorities. The review will demonstrate that lowered amounts of undesired compounds in foods, which do still elicit desired and by consumers demanded sensory aspects, are a real challenge, but using results obtained by modern analytical techniques, minimization and mitigation strategies of the undesired guys" can be achieved.

Foods in the future: Need for high quality in sensory aspects but also in food safety aspects

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.