Simko P, Brunckova B
Department of Chemistry and Technology of Foods, Faculty of Chemical Technology, Slovak Technical University, Bratislava, Czech.
Food Addit Contam. 1993 Mar-Apr;10(2):257-63. doi: 10.1080/02652039309374147.
The liquid smoke flavour UTP-1 was spiked with polycyclic aromatic hydrocarbons (PAHs) at a level of total concentration 45-6 micrograms/kg and filled into bottles made of low-density polyethylene. The concentration of PAHs was followed for 14 days. During this time the concentration of PAHs dropped roughly by two orders--from 45.6 micrograms/kg to 0.73 micrograms/kg, when an inverse dependence between PAHs concentration and time of storage was observed. As demonstrated in the experiment, the lowering of PAHs concentration in the liquid smoke flavour UTP-1 was due to the sorption of PAHs on packaging material, in which PAHs were found at the end of the experiment.
