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) |
|---|---|---|---|---|---|---|---|---|---|
| CEL | Black tea | No data | No data | No data | No data | LC-ESI, reduction with sodium borate buffer and acid hydrolysis (12M HCl) | MS/MS (MRM) | 0 | 0.73 |
| CEL | Black tea | No data | No data | No data | No data | LC-ESI, reduction with sodium borate buffer and acid hydrolysis (12M HCl) | MS/MS (MRM) | 0 | 1.35 |
| CEL | Black tea | No data | No data | No data | No data | LC-ESI, reduction with sodium borate buffer and acid hydrolysis (12M HCl) | MS/MS (MRM) | 0 | 1.46 |
| CEL | Black tea | No data | No data | No data | No data | LC-ESI, reduction with sodium borate buffer and acid hydrolysis (12M HCl) | MS/MS (MRM) | 0 | 1.9 |
| CEL | Black tea | No data | No data | No data | No data | LC-ESI, reduction with sodium borate buffer and acid hydrolysis (12M HCl) | MS/MS (MRM) | 0 | 1.42 |
| CEL | Black tea | No data | No data | No data | No data | LC-ESI, reduction with sodium borate buffer and acid hydrolysis (12M HCl) | MS/MS (MRM) | 0 | 1.71 |
| CEL | Black tea | No data | No data | No data | No data | LC-ESI, reduction with sodium borate buffer and acid hydrolysis (12M HCl) | MS/MS (MRM) | 0 | 3.2 |
| CEL | Black tea | No data | No data | No data | No data | LC-ESI, reduction with sodium borate buffer and acid hydrolysis (12M HCl) | MS/MS (MRM) | 0 | 2.07 |
| CEL | Black tea | No data | No data | No data | No data | LC-ESI, reduction with sodium borate buffer and acid hydrolysis (12M HCl) | MS/MS (MRM) | 0 | 2.35 |
| CEL | Black tea | No data | No data | No data | No data | LC-ESI, reduction with sodium borate buffer and acid hydrolysis (12M HCl) | MS/MS (MRM) | 0 | 4.26 |
| 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) |