Headspace Gas Chromatography-mass Spectrometry Research Articles

Textured vegetable protein from flaxseed press cake and pea – syntonizing chemical and structural properties

Flaxseed press cake (FS) was mixed with pea protein isolate and low-moisture twin-screw-extruded to valorize the oil production side stream as meat analogue. Water input, FS content, barrel temperature, and throughput were varied in a Box-Behnken design to test these factors’ influences on extrusion response parameters (pressure, temperature, mechanical energy input), lipid oxidation product and process contaminant formation (by liquid chromatography and head-space gas chromatography mass spectrometry), and mechanical properties of the TVPs.The water input was identified as the strongest influencing factor, reducing shear forces in the extruder and thereby reducing mechanical energy input, pressure, and temperature and affecting several TVP properties. Volatile lipid oxidation products from enzymatic oxidation in the raw materials are decomposed and steam-stripped during extrusion. Higher melt temperatures and lower water contents enhance this effect and promote the formation of masking “roasted” flavour compounds. However, acrylamide (<100 µg/kg) and trans-fatty acids (<0.4 g/kg) are also formed under flavour-improving conditions and TVP hardness is reduced. FS increases TVP density and reduces expansion and hardness. Reconciling mitigation of undesired chemical compounds and meat-like mechanical properties (at 16-18% water, 55-65% FS, mass flows <8 kg/h), a FS-based TVP can be created, combining nutritional and sustainability benefits of FS.

Application of static headspace GC–MS for detection of residual trichloroethylene and toluene solvents in β-cyclodextrin

Trichloroethylene (TCE) and toluene (TOL), which have been used for β-cyclodextrin (β-CD) synthesis, need to be properly inspected for quality assurance and safety of food additives. In this study, a combination of static headspace separation and gas chromatography-mass spectrometry (SH-GC–MS) was optimized for detecting those residual solvents in β-CD in the compatible safe and green chemistry. Sample injection amount for SH was determined to 100 μL with the minimum volume that provides the suitable accuracy. For the safety and accuracy of analysis, equilibrium conditions of solvents were considered and selected to 60 °C for 45 min. Also, we found that the addition of salt, like CaCl2, adversely affected recovery efficiency. Under the proposed condition, coefficients of determination (R2) of both TCE and TOL were more than 0.99 between 0.05–10 mg/L concentrations. Recovery rates and relative standard deviation (RSD) of tested solvents were between 91.7–106.0 % and 1.0–8.9 %, respectively. From validation with two commercial β-CDs, both TCE and TOL presented lower than regulatory limits for food additives (1 ppm) with satisfactory RSDs (<20 %). Collectively, the proposed analytical methods can contribute to safer, simpler, and greener inspection of residual chemicals present in foods for public health.

Determination of Residual Dimethyl Sulfate in Cephalosporin Using HS-SPME/GC-MS.

Dimethyl sulfate (DMS) is widely used in manufacturing process but because of its genotoxicity nature, it should be monitored at trace levels (1μg/mL). It is complicated and difficult to quantify DMS in cephalosporin with traditional method. Herein, a method for quantifying residual DMS in cephalosporin was developed, without complex sample preprocessing, no need for a large amount of solvent, employing headspace solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). Compared with polydimethylsiloxane (PDMS)/divinylbenzene and polyacrylate fibers, PDMS was more suitable for absorbing DMS. The research showed that the PDMS fiber should be changed after 50 adsorption-desorption cycles. Linear regression analysis of the calibration curve demonstrated a robust linear relationship, with R2 of 0.999, across a concentration range of 0.25 to 4.0μg/mL. The method underwent rigorous validation for specificity, linearity, precision and accuracy. This method was proven effective in measuring DMS in complex matrices. The limits of detection and quantification for this method is 0.05 and 0.25μg/mL, respectively, which has room for improvement.

Emission and odour reduction in bitumen at high temperature: A comprehensive assessment of 18 functional additives using HS-GC-MS

Bitumen additives that can reduce emissions in bitumen and asphalt are desirable for managing or mitigating harmful or odorous emissions during infrastructure projects. Assessing and comparing the relative performance of different additive classes is crucial for determining their significance in emission reduction. In this study, a range of additive classes were investigated, including commercial additives, natural products, synthetic chemicals, biomolecules, and solid adsorbents. Headspace gas chromatography-mass spectrometry (HS-GC-MS) was used to measure the release of volatile organic compounds (VOCs) from bitumen after the incorporation of these additives. Among the additives investigated, solid adsorbents such as biochar materials were the most effective in mitigating the emissions of the monitored VOCs by up to 50%. These results suggest that biochar, may be prioritized for managing VOC emissions in asphalt-related projects.

Volatile organic compound (VOC) emissions from no-added-formaldehyde lignosulphonate/pMDI particleboards and their effect on indoor air quality

ABSTRACT Wood-based panels, for example particleboards, are responsible for releasing formaldehyde and volatile organic compounds (VOCs), consequently polluting indoor air. Thus, the demand for eco-friendly wood adhesives, such as lignosulphonates (LS), has increased in detriment of the traditionally used urea-formaldehyde resins. However, combination with polymeric 4,4′-diphenylmethane diisocyanate (pMDI) is commonly proposed to minimize pressing times. In this study, particleboards were manufactured using a low lab-scale press factor of 7.5 s/mm. The adhesive contents were: 1.3% pMDI with 2.2% propylene carbonate (PC) solvent in the core layer and 15% LS in the surface layers. The VOC emissions of these boards were evaluated against those of commercial urea-formaldehyde boards. Headspace gas chromatography-mass spectrometry analysis indicated that the total VOC emissions were 66% higher for the LS/pMDI boards, comprising mainly of PC and furfural. After 14-days in a 25 L chamber, VOC emissions were examined according to ISO 16000-9:2006. LS/pMDI particleboards emitted four times more VOCs than standard boards, with 80% corresponding to PC and furfural, a suspected carcinogen. Consequently, the need for VOC quantification, even for bio-based boards is highlighted. An extension of EN 16516:2017 + A1:2020 to furniture products is also advised.

Using Headspace Gas Chromatography–Mass Spectrometry to Investigate the Volatile Terpenoids Released from the Liquidambar formosana Leaf and Its Essential Oil

Phytoncides and aromatherapy scents mainly derive from plant secondary metabolites and are now well known for their health benefits. In this study, we analyzed the chemical composition of the leaf-derived essential oil of Liquidambar formosana (Altingiaceae) using GC-MS; we also investigated the VOCs released from L. formosana leaves and the leaf essential oil at different temperatures by means of headspace gas chromatography–mass spectrometry (HS-GC-MS). Regarding the VOCs of the leaves, monoterpenes predominated the VOCs at both temperatures, mainly comprising sabinene, followed by γ-terpinene, α-terpinene, and α-pinene. The intensity of the leaf VOCs at 50 °C was nearly three times higher than that at 25 °C; the emission of monoterpenes significantly increases at higher environmental temperatures. The VOC emissions of oxygenated monoterpenes from the leaf essential oil increased at higher temperatures (50 °C), especially those of terpinen-4-ol. Our results reveal that HS-GC-MS can be used to conveniently and directly analyze the VOCs emitted from L. formosana leaves and their essential oils and to evaluate the influence of temperature on the composition of the VOCs of specimens. These VOC studies will assist in the sustainable development and utilization of L. formosana trees for forest therapy, as well as the use of their leaf essential oil for aromatherapy.

Innovative insights into the roasting-driven transformation of volatile compounds and quality markers in flaxseed (Linum usitatissimum L.) oil.

Roasting is essential for developing the characteristic aroma of flaxseed oil (FSO), yet its impact on oil quality remains underexplored. This study employed headspace-gas chromatography-mass spectrometry coupled with multivariate analysis to elucidate the dynamic changes in volatile compounds and quality characteristics of FSO subjected to varying roasting temperatures. Our findings revealed that seven key aroma compounds, identified through the variable importance in the projection scores of partial least square-discrimination analysis models and relative aroma activity value, served as molecular markers indicative of distinct roasting temperatures. These compounds included 2,5-dimethylpyrazine, 2-pentylfuran, (E)-2-pentenal, 2-ethyl-3,6-dimethylpyrazine, heptanal, octanal, and 2-hexenal. Notably, roasting at 200°C was found to enhance oil stability and antioxidant capacity, with phenolic compounds and Maillard reaction products playing synergistic roles in bolstering these qualities. Network analysis further uncovered significant correlations between these key aroma compounds and quality characteristics, offering novel perspectives for assessing FSO quality under diverse roasting conditions. This research not only enriched our understanding of the roasting process's impact on FSO but also provided valuable guidance for the optimization of industrial roasting practices. This study would provide important practical applications in aroma regulation and process optimization of flaxseed oil. .

Effects of Inoculation with Koji and Strain Exiguobacterium profundum FELA1 on the Taste, Flavor, and Bacterial Community of Rapidly Fermented Shrimp Paste.

This study was conducted to investigate the effect of inoculation with Exiguobacterium profundum FELA1 isolated from traditional shrimp paste and koji on the taste, flavor characteristics, and bacterial community of rapidly fermented shrimp paste. E-nose and e-tongue results showed higher levels of alcohols, aldehydes, and ketones, enhanced umami and richness, and reduced bitterness and astringency in samples of shrimp paste inoculated with fermentation (p < 0.05). Eighty-two volatile compounds were determined using headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPEM-GC-MS). The contents of 3-methyl-1-butanol, phenylethanol, isovaleraldehyde, and 2-nonanone in the inoculated samples were significantly increased (p < 0.05), resulting in pleasant odors such as almond, floral, and fruity. High-throughput sequencing results showed that the addition of koji and FELA1 changed the composition and abundance of bacteria and reduced the abundance of harmful bacteria. Spearman's correlation coefficient indicated that the alcohols, aldehydes, and ketones of the inoculated fermented samples showed a strong correlation (|ρ| > 0.6) with Virgibacillus and Exiguobacterium, which contributed to the formation of good flavor in the fast fermented shrimp paste. This study may offer new insights into the production of rapidly fermented shrimp paste with better taste and flavor.

Determination of volatile impurities and ethanol content in ethanol-based hand sanitizers: Compliance and toxicity

This study aimed to assess volatile impurities and ethanol content in ethanol-based hand sanitizers. A total of 31 different brands of hand sanitizers were analyzed using headspace gas chromatography-mass spectrometry to detect impurities and determine alcohol content for compliance. Volatile impurities were identified through Mass Spectrometry database analysis, and regression analysis was employed to ascertain ethanol percentage. Furthermore, a simulated toxicological analysis was conducted to evaluate the potential toxic effects associated with hand sanitizer usage.The detected impurities primarily included ethyl acetate, benzene, acetone, and acetal, along with contaminations such as isobutanol and non-recommended alcohols. In addition, 71 % of samples contained less than the recommended 60 % v/v alcohol concentration, failing to comply with guidelines from the Centers for Disease Control and Prevention (CDC) and the World Health Organization (WHO). Additionally, the simulation study underscored acute and chronic toxicities primarily linked to benzene contamination.Given that some of the studied products are imported while others are locally produced, it is imperative for consumers worldwide to be informed that certain hand sanitizers may not only be ineffective but also contain harmful residues.

European farmhouse brewing yeasts form a distinct genetic group

The brewing industry is constantly evolving, driven by the quest for novel flavours and fermentation characteristics that cater to evolving consumer preferences. This study explores the genetic and phenotypic diversity of European farmhouse yeasts, traditionally used in rural brewing practices and maintained outside of pure culture industrial yeast selection. We isolated landrace brewing yeast strains from diverse geographical locations across Europe, including Norway, Lithuania, Latvia, and Russia, and also included African farmhouse brewing strains from Ghana. Our genomic analysis using long-read and short-read whole genome sequencing uncovered a genetically distinct group that diverges from industrial brewing yeasts. This group, which is closely related to ale brewing strains, is preliminarily named the ‘European Farmhouse’ group and shows greater predicted admixture from Asian fermentation strains. Through genomic and phenotypic analyses, including flavour metabolite analysis via headspace gas chromatography-mass spectrometry, sugar metabolite analysis via high-performance liquid chromatography, and wort fermentation analysis, we found a broad spectrum of fermentation capabilities, from rapid and efficient fermentation to unique aroma and flavour compound profiles, potentially offering novel traits for brewing applications. This study highlights the importance of preservation of brewing cultural heritage knowledge and resources including yeast cultures.Key points• A large set of geographically diverse farmhouse brewing strains were characterized• Norwegian and Baltic farmhouse brewing strains form a distinct genetic group• Farmhouse strains show considerable diversity in fermentation and flavour formation

Differentiation of natural indigo and synthetic indigo in dye powders and their dyed products (yarns and fabrics) by static headspace gas chromatography-mass spectrometry

Differentiation of natural indigo and synthetic indigo in dye powders and their dyed products (yarns and fabrics) by static headspace gas chromatography-mass spectrometry

The effects of F-500 Encapsulator Agent on canine alerts and laboratory analysis using passive headspace concentration and gas chromatography-mass spectrometry

F-500 Encapsulator Agent (EA) is a fire suppression agent that is an alternative to traditional firefighting foams. It is marketed as having the capability to act on all four parts of the fire tetrahedron as well as being environmentally friendly and non-toxic. An internal survey of the use of F-500 EA by fire departments encountered by the Bureau of Alcohol, Tobacco, Firearms and Explosives (ATF) ignitable liquid detection canine (ILDC) handlers in 2022 showed that this product is not yet in widespread use across the country, but where it has been implemented, it is frequently utilized on a variety of types of fires. Additional agencies are researching the product to determine if it should be adopted. As this product appears to be growing in popularity, it is important to understand whether the use of the product would affect a canine’s ability to detect ignitable liquids or a forensic laboratory’s ability to identify the presence of an ignitable liquid. Burned wood and burned carpet, two commonly encountered substrates, were spiked with gasoline or a heavy petroleum distillate (HPD) and F-500 EA was applied. At various time intervals, ILDC teams surveyed the samples and laboratory analysis was conducted. Results showed that the presence of F-500 EA can negatively affect canine alerts and the laboratory’s ability to identify ignitable liquids.

The Light-Intensity-Affected Aroma Components of Green Tea during Leaf Spreading.

Leaf spreading is a key processing step that affects the aroma formation of green tea. The effects of a single-light wavelength on the aroma and taste of tea have been extensively studied. Less attention has been paid to the effect of different complex light intensities on the formation of green tea's volatile aroma during leaf spreading. The current study was designed to evaluate how leaf spreading under different complex light intensities relates to the quality of green tea. Using headspace solid-phase micro-extraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS), volatile flavor compounds in green tea were analyzed during leaf spreading in five different light conditions. Multivariate statistical analysis and odor activity values (OAVs) were used to classify these samples and identify key odors. Eight distinct groups, including ninety volatile compounds, were detected. The most prevalent volatile compounds found in green tea samples were hydrocarbons and alcohols, which accounted for 29% and 22% of the total volatile compounds, respectively. Fourteen volatile compounds (OAV > 1) were identified as key active differential odorants. The chestnut-like aroma in green tea was mostly derived from 3-methyl-butanal and linalool, which were significantly accumulated in medium-intensity light (ML).

Comparative study of volatile compounds and metabolic pathways of Congou black tea from four regions based on sensory evaluation and HS-SPME/GC–MS

Black tea cultivation spans various regions in China, where the economic value of black tea significantly varies based on geographical origin. This study examined Congou black teas originating from Sichuan (SC), Zhejiang (ZJ), Jiangxi (JX), and Fujian (FJ) using headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME/GC–MS), identifying 16 key volatile compounds (rOAV > 1). Notably, eight volatile compounds were consistently found in all Congou black teas. Employing partial least squares discriminant analysis (PLS-DA) effectively discriminated between the four kinds of Congou black teas, identifying 12, 14, 11, and 11 volatile compounds as distinct markers for Sichuan, Zhejiang, Jiangxi, and Fujian variants, respectively. Sensory analysis revealed that SC Congou black tea had a citrus, sweet and slightly almond flavor, FJ Congou black tea had floral and minty aromas, JX Congou black tea had fruity and sweet aromas, and ZJ Congou black tea had a sweet aroma and a lingering aroma of aged leaves. These distinct metabolites were found to enrich into 8 specific metabolic pathways. The study showed that there were some differences in the volatile compounds in Congou black tea from different regions, which further provided some theoretical basis for distinguishing the differences in volatile compounds and sensory properties of Congou black tea from different geographical origins in China.

Identification of floral aroma components and molecular regulation mechanism of floral aroma formation in Phalaenopsis.

Most Phalaenopsis cultivars have almost no aroma, with a few exceptions. Phalaenopsis presents significant challenges in fragrance breeding due to its weak aroma and low fertility. It is therefore necessary to identify the aroma components and key regulatory genes in Phalaenopsis cultivars like 'Orange Beauty', 'Brother Sara Gold', 'Purple Martin', 'H026', 'SK16', 'SX098', and 'SH51', to improve the aroma of the common Phalaenopsis. Floral aroma components were tested on nine Phalaenopsis species, using smell identification and headspace gas chromatography-mass spectrometry. The result showed that alcohols, esters, and alkenes were the key specific components in the different species and cultivar aromas and the aroma intensity and component content of cultivars with different colors were different. The main components of the floral aromas in Phalaenopsis were alcohols (including eucalyptol, linalool, citronellol, and 1-hexanol), esters (including hexyl acetate, leaf acetate, and dibutyl phthalate), alkenes (including pinene and sabinene) and arenes (like fluorene). The transcriptome of flowers in the bud stage and bloom stage of P. 'SH51' was sequenced and 5999 differentially expressed genes were obtained. The contributions of the phenylpropionic acid/phenyl ring compound and the terpene compound to the aroma were greater. Sixteen genes related to phalaenopsis aroma were found. TC4M, PAL, CAD6, and HR were related to phenylpropanoid synthesis pathway. SLS, TS10, and P450 were related to the synthesis pathway of terpenes. TS10 and YUCCA 10 were involved in tryptophan metabolism. This is the first report on the floral aroma components and regulatory genes in Phalaenopsis. The proposed method and research data can provide technical support for Phalaenopsis breeding. © 2024 Society of Chemical Industry.

Long-term escape behavior and release mechanism of organic emissions from asphalt materials

In the context of carbon neutrality and carbon peaking, investigating the long-term escape behavior and release mechanism of organic emissions from asphalt materials can contribute to the development of environmentally sustainable asphalt pavements. In this study, the long-term emission behavior and release mechanism of organic emissions from asphalt materials were unraveled by combining the headspace gas chromatography–mass spectrometry (HS-GC–MS), differential scanning calorimetry (DSC), fluorescence microscopy (FM), and Fourier transform infrared spectroscopy (FTIR) tests. The results demonstrate that the pressure aging vessel (PAV) test and the ultraviolet (UV) aging test can result in a notable reduction in the concentration of organic emissions from asphalt materials, respectively. This indicates that asphalt pavements can potentially release a substantial quantity of organic emissions during their long-term service life. Besides, the aging mechanism of asphalt materials is established to unravel the release mechanism of organic emissions from asphalt materials. Aging increases the probability of organic emissions being released and volatilized from asphalt materials, which leads to the organic emissions from asphalt materials being more likely to be released and volatilized. Consequently, the aging process facilitates a greater release and volatilization of organic emissions from asphalt materials, resulting in a decrease in the detected concentration of these emissions after aging.

GC/MS analyses, FTIR and quantum mechanics calculations of poly Vinyl Alcohol in neutral and irradiated state

The products obtained from a poly vinyl alcohol (PVA) at non-irradiated and irradiated state were identified. The analyses were carried out using Head Space (HS) – Gas Chromatography – Mass Spectrometry (HS-GC/MS) instruments. On the other hand, FTIR spectroscopy has been done to explain the functional groups present. Also, the quantum chemical calculations using DFT (Density Function Theory) method were used to confirm the fragmentation process of the GC/MS chromatogram and the mass spectra of non-irradiated and irradiated PVA products. The HS-GC/MS analysis exhibited that fourth according to namely: 2-Butene, 2-methyl- (MW = 70), Cyclohexene (MW = 82), Benzocyclopropene (MW = 90), and Benzene, 1,2,4-trimethyl (MW = 120) have been detected and identified according to its GC/MS chromatogram outcomes. The mass spectrum of each component has been recorded and confirms the molecular ion peak. The obtained results show that the peaks begin to develop as the irradiation dose increases, and that this proportion rises as the gamma dose increases. Furthermore, every component of the fragment appears in the GC/MS chromatogram at a higher relative intensity of Selected ion motoring (SIM) as gamma dosages increase for each molecule. An induced change in the band intensities has been observed in FTIR spectra, which indicates cleavage in the CH bond after irradiation. In both cases, it was found a significant difference between the fragmentation products of the PVA at non-irradiated and irradiated state. Density functional theory (DFT) provides theoretical confirmation of this for both irradiated and non-irradiated PVA states.

Untargeted volatolomic approach for the identification of sensory quality markers of fresh-cut iceberg lettuce stored in modified atmosphere packaging

Fresh-cut iceberg lettuce is appreciated by consumers for its nutritive properties, convenience, and ease of use. Producers are then pushed to preserve the quality of these products by using modified atmosphere packaging (MAP). In this study, the influence of passive MAP (air) or active MAP (1–5 % O2), on several quality attributes of fresh-cut iceberg lettuce samples was evaluated during storage time (from 3 to 14 d) at 4 °C. The respiration rate and the electrolyte leakage values of samples packaged in active MAP were higher than those of fresh-cut iceberg lettuce stored in the air, indicating stressful storage conditions. Inverse trends were observed for O-quinones content and browning index until the end of the storage period. Sensory analysis highlighted that active MAP has preserved the visual quality, limiting the browning of the cut surfaces. On the other hand, active MAP modified the sensory profile after 3 d at 4 °C, and samples scored below the marketability limit for both odor and off-odor. Finally, a volatile organic compound characterization by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC–MS) allowed the identification of target molecules that could signal a decrease in food quality under different conditions. A total of 118 compounds were identified and, among them, ethyl alcohol and acetaldehyde were identified as the best quality markers for passive MAP and active MAP samples, respectively, while ethyl acetate could represent a good compromise to assess the quality of fresh-cut iceberg lettuce, regardless of MAP conditions.

Ectoine maintains the flavor and nutritional quality of broccoli during postharvest storage

The bacterial derived osmolyte ectoine has been shown to stabilize cell structure and function, a property that may help to extend the shelf life of broccoli. The impact of ectoine on broccoli stored for 4 d at 20 °C and 90% relative humidity was investigated. Results indicated that 0.20% ectoine treatment maintained the quality of broccoli, by reducing rate of respiration and ethylene generation, while increasing the levels of total phenolics, flavonoids, TSS, soluble protein, and vitamin C, relative to control. Headspace-gas chromatography–mass spectrometry, transcriptomic and metabolomic analyses revealed that ectoine stabilized aroma components in broccoli by maintaining level of volatile compounds and altered the expression of genes and metabolites associated with sulfur metabolism, as well as fatty acid and amino acid biosynthesis pathways. These findings provide a greater insight into how ectoine preserves the flavor and nutritional quality of broccoli, thus, extending its shelf life.

Validation and Collaborative Studies of Headspace Gas Chromatography-Mass Spectrometry for Determination of 1,4-Dioxane in Cosmetic Samples

Abstract Background 1,4-Dioxane (1,4-D) is a byproduct of the synthesis of surfactants, typically found in some cosmetics products such as shampoo, toothpaste, and soap. The presence of 1,4-D in cosmetics products is limited to a certain amount since 1,4-D is classified as a probable human carcinogen. Objective This present study was intended to validate static headspace gas chromatography-mass spectrometry (HS GC-MS) for the determination of 1,4-D in cosmetics products. Methods The condition of HS and GC-MS was optimized to get the best condition for analysis of 1,4-D using 1,4-dioxane-d8 (1,4-D-d8) as internal standard (IS). The developed method was validated by evaluating the key performance characteristics, including specificity, linearity, limit of detection (LoD), limit of quantification (LoQ), accuracy, and precision. Results The results showed that HS GC-MS was specific since the peaks of the selected ion monitoring (SIM) mode could be separated and confirmed at m/z 88 and m/z 96 for 1,4-D and 1,4-D-d8, respectively. The method was linear over the concentration range of 0.1287–1.2875 µg/mL, with R2 &amp;gt; 0.999 and RSD residuals &amp;lt;2.0. A collaborative study was conducted on this method, with 10 participating laboratories from four countries. The outcome of this study was found to be accurate and precise, as evidenced by the excellent recoveries ranging from 94.6% to 102.1%, and with good reproducibility with RSD values ranging from 0.2 to 1.1%. The collaborative studies exhibited that all data reported by 10 participating laboratories in four countries were inliers without any extreme values observed either in mean or RSD values Conclusions HS GC-MS is found to be fit and suitable for the determination of trace level of 1,4-D in cosmetics products. Highlights The HS GC-MS method could be proposed as a standard method for quantitative analysis of 1,4-D in cosmetics products since the collaborative studies indicated that the developed method meet the requirement in “Guidelines for Collaborative Study Procedures to Validate Characteristics of a Method of Analysis.”