Single-laboratory validation of a method for the determination of furan in foods by using headspace gas chromatography/ mass spectrometry, part 2--low-moisture snack foods.


In 2004, a quantitative headspace (HS) gas chromatographic/mass spectrometric method was developed and used to determine furan in approximately 300 foods. This method was modified and validated for the determination of furan in low-moisture snack foods. The modifications include a smaller test portion size and lower HS oven temperature. The limits of… (More)