Butylated hydroxytoluene (BHT, 3,5-di-tert-butyl-4-hydroxytoluene) is one of a number of antioxidants added to foodstuffs to slow down the rate of oxidation processes that are a major factor in spoilage. It is also widely used as an antioxidant in cosmetics, pharmaceuticals and industrial oils. Although classified by the US Food and Drug Administration as ‘GRAS’ (generally recognised as safe), the use of BHT in food is the subject of some concern because of uncertainties over health risks, and this has led to a need for continued monitoring.
In this study we demonstrate the fully automated sampling and detection of BHT in two foodstuffs (a rice-based breakfast cereal and an infusion of black tea) using syringe headspace sampling with trap-based focusing on the new Centri automated multi-mode platform, in conjunction with GC–MS.
The headspace profiles (Figure 1) show detection of BHT in both samples, with the black tea infusion also displaying a large number of aroma compounds. These include hexanal (#3) and trans-hex-2-enal (#5) as major components, which contribute ‘green/grassy’ notes to tea, and both α-ionone (#29) and β-ionone (#30), which although minor components have a low odour threshold, with significant ‘woody/floral’ aromas.
Figure 1: Headspace profiles of (A) rice puffs and (B) black tea infusion. BHT is indicated in both cases, and the black tea infusion shows a large number of aroma compounds.
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