The determination of aroma compounds of plant origin.

The determination of aroma compounds of plant origin.

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Aroma active compounds, which are present in many types of cosmetic (e.g. perfumes, soaps, hair preparations, deodorants, body lotions, tooth pastes) and other products (toilet paper, laundry products, detergents, aromatic sticks, candles etc. ) and also can be in several food types as flavouring additives (fruit drinks, alcoholic drinks, sweets, spices etc.), are both natural or synthetic origin. More than 3000 various chemicals are industrially used. Several these compounds, interestingly also of natural origin, can cause a range of adverse reactions such as contact dermatitis, eczema, breathing problems, asthma, cough etc., if they are used in cosmetics. Their effects after consumption of food are still not well known. With regard to the widespread use, the daily exposure to these compounds is relatively high and often can cause problems especially in sensitive individuals. Consequently, their use in cosmetics is limited in current European legislation (Directive 2003/15/EC), where in total 26 most important potentially allergenic aroma compounds are stated. The presence of these substances has to be declared on the product label. Their use in food products is not legislatively limited so far. Anyway it is desirable to monitor their content in all cosmetic products, in future maybe also in food products. The aim of this work was the development and optimization of the method suitable for assessment of most important, especially legislatively stated, potentially allergenic aroma compounds. The solid-phase microextraction was used for extraction of targeted compounds from matrix, connected to gas chromatography analysis.

Aroma active compounds, which are present in many types of cosmetic (e.g. perfumes, soaps, hair preparations, deodorants, body lotions, tooth pastes) and other products (toilet paper, laundry products, detergents, aromatic sticks, candles etc. ) and also can be in several food types as flavouring additives (fruit drinks, alcoholic drinks, sweets, spices etc.), are both natural or synthetic origin. More than 3000 various chemicals are industrially used. Several these compounds, interestingly also of natural origin, can cause a range of adverse reactions such as contact dermatitis, eczema, breathing problems, asthma, cough etc., if they are used in cosmetics. Their effects after consumption of food are still not well known. With regard to the widespread use, the daily exposure to these compounds is relatively high and often can cause problems especially in sensitive individuals. Consequently, their use in cosmetics is limited in current European legislation (Directive 2003/15/EC), where in total 26 most important potentially allergenic aroma compounds are stated. The presence of these substances has to be declared on the product label. Their use in food products is not legislatively limited so far. Anyway it is desirable to monitor their content in all cosmetic products, in future maybe also in food products. The aim of this work was the development and optimization of the method suitable for assessment of most important, especially legislatively stated, potentially allergenic aroma compounds. The solid-phase microextraction was used for extraction of targeted compounds from matrix, connected to gas chromatography analysis.

aroma compounds, allergens, solid-phase microextraction, gas chromatography

aroma compounds, allergens, solid-phase microextraction, gas chromatography

VÍTOVÁ, E.; ZEMANOVÁ, J.; MOKÁŇOVÁ, R.; JELÍNKOVÁ, M.

2010

31.08.2009

UTB Zlín

UTB Zlín

978-80-7318-809-2

The abstract book

181

181

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http://hdl.handle.net/