Monitoring of allergenic aroma compounds in foods

Abstract

This thesis deals with the identification and quantification of aromatic potentially allergenic substances which normally occurs in food, but their amount is not legislatively controlled. These aroma compounds have many positive and negative effects on human body, although they are not main types of allergens, several studies have highlighted their potentially allergenic character. For monitoring of the content of these substances non-chocolate confectionery were chosen as model samples. Theoretical part summarizes the production technology of non-chocolate confectionery from raw materials to final processing. It also deals with the characterization of 26 potentially allergenic aroma substances and their occurrence in nature and also in food or cosmetic products. In the experimental part potentially allergenic aroma compounds occurring in samples of jelly confectionery were identified and quantified using the SPME–GC–FID method