Determination of benzenic and halogenated volatile organic compounds in animal-derived food products by one-dimensional and comprehensive two-dimensional gas chromatography–mass spectrometry

Abstract

Animal-derived products are particularly vulnerable to contamination by volatile organic compounds (VOCs). These lipophilic substances, which are generated by an increasing number of sources, are easily transferred to the atmosphere, water, soil, and plants. They are ingested by livestock and become trapped in the fat fraction of edible animal tissues. The aim of this work was to determine the occurrence, risk for human health and entryways of benzenic and halogenated VOCs (BHVOCs) in meat products, milks and sea foods using gas chromatography– mass spectrometry (GC–MS) techniques. In the first part, the occurrence and levels of the BHVOCs in animal products were studied. One muscle and three fat tissues were analysed by GC–Quad/MS in 16 lambs. Of 52 BHVOCs identified, 46 were found in the three fat tissues and 29 in all four tissues, confirming that VOCs are widely disseminated in the body. Twenty-six BHVOCs were quantified in fat tissues, and risk for consumer health was assessed for six of these compounds regulated by the US Environmental Protection Agency (EPA). The BHVOC content was found to be consistent with previous reports and was below the maximum contaminant levels set by the EPA. In the second part, the performance of GC×GC–TOF/MS for comprehensively detecting BHVOCs and showing their entryways in animal-derived food chains was assessed. Meat, milk and oysters were analysed by GC–Quad/MS and GC×GC–TOF/MS. For all these products, at least a 7-fold increase in the contaminants detected was achieved with the GC×GC–TOF/MS technique. The results showed that the production surroundings, through animal feeding or geographical location, were key determinants of BHVOC composition in the animal products.