Please note that 0 values denote 'No data'. All content of free and bound AGE values are based upon (mg/100 gram or ml food)
Compound | Food item | Process method | Processing temperature (°C) | Processing time (min.) | Storage method | Sample preparation | Sample detection | Content of free AGE (mg/100 gram or ml food) | Content of bound AGE (mg/100 gram or ml food) |
---|---|---|---|---|---|---|---|---|---|
2-Methylfuran | Barley malt | n.r | n.r | n.r | 4°C | HP-PLOT/Q capillary column in headspace vials | GC/MS | 9.0E-5 | 0 |
2-Methylfuran | Barley malt | n.r | n.r | n.r | 4°C | HP-PLOT/Q capillary column in headspace vials | GC/MS | 0.00024 | 0 |
2-Methylfuran | Barley malt | n.r | n.r | n.r | 4°C | HP-PLOT/Q capillary column in headspace vials | GC/MS | 0 | 0 |
2-Methylfuran | Barley malt | n.r | n.r | n.r | 4°C | HP-PLOT/Q capillary column in headspace vials | GC/MS | 0.0001 | 0 |
2-Methylfuran | Barley malt | n.r | n.r | n.r | 4°C | HP-PLOT/Q capillary column in headspace vials | GC/MS | 0.00019 | 0 |
2-Methylfuran | Barley malt | n.r | n.r | n.r | 4°C | HP-PLOT/Q capillary column in headspace vials | GC/MS | 0 | 0 |
2-Methylfuran | Barley malt | n.r | n.r | n.r | 4°C | HP-PLOT/Q capillary column in headspace vials | GC/MS | 0 | 0 |
2-Methylfuran | Barley malt | n.r | n.r | n.r | 4°C | HP-PLOT/Q capillary column in headspace vials | GC/MS | 0 | 0 |
2-Methylfuran | Barley malt | n.r | n.r | n.r | 4°C | HP-PLOT/Q capillary column in headspace vials | GC/MS | 0.00014 | 0 |
2-Methylfuran | Barley malt | n.r | n.r | n.r | 4°C | HP-PLOT/Q capillary column in headspace vials | GC/MS | 0 | 0 |
2-Methylfuran | Barley malt | n.r | n.r | n.r | 4°C | HP-PLOT/Q capillary column in headspace vials | GC/MS | 8.0E-5 | 0 |
2-Methylfuran | Barley malt | n.r | n.r | n.r | 4°C | HP-PLOT/Q capillary column in headspace vials | GC/MS | 0.0002 | 0 |
2-Methylfuran | Barley malt | n.r | n.r | n.r | 4°C | HP-PLOT/Q capillary column in headspace vials | GC/MS | 6.0E-5 | 0 |
Compound | Food item | Process method | Processing temperature (°C) | Processing time (min.) | Storage method | Sample preparation | Sample detection | Content of free AGE (mg/100 gram or ml food) | Content of bound AGE (mg/100 gram or ml food) |