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J. Dairy Sci. 87:556-564
© American Dairy Science Association, 2004.

Occurrence of Polycyclic Aromatic Hydrocarbons in Smoked Cheese

María D. Guillén and Patricia Sopelana

Tecnología de Alimentos, Facultad de Farmacia, Universidad del País Vasco, Paseo de la Universidad, n 7, 01006 Vitoria, Spain

Corresponding author: María Dolores Guillén; e-mail: knpgulod{at}vf.ehu.es.

The presence of polycyclic aromatic hydrocarbons (PAH) in smoked cheeses of different origin was studied. The samples were subjected to an initial extraction of fat and an alkaline treatment, extracted with cyclohexane, cleaned up by means of solid-phase extraction tubes, and analyzed by gas chromatography/mass spectrometry (GC/MS) operating in selective ion-monitoring mode (SIM). The results revealed the presence of numerous polycyclic aromatic hydrocarbons in the exterior zone of the samples, some of them with methyl groups. In all cases, the concentrations of compounds of low molecular weight were much higher than those of high molecular weight. Polycyclic aromatic hydrocarbons with varying degrees of carcinogenicity were identified, including benzo(a)pyrene in concentrations, which, although they did not exceed the limit established for this compound in the rind of ripened cheeses, do exceed the limit of 0.03 µg/kg fixed for other foods smoked with smoke flavorings. Significant differences in the number and concentration of PAH in smoked cheese also were observed from rind to interior, the rind being the most contaminated zone.

Key Words: polycyclic aromatic hydrocarbons • smoked cheese • gas chromatography-mass spectrometry

Abbreviation key: GC/MS = gas chromatography/mass spectrometry, PAH = polycyclic aromatic hydrocarbons, SIM = selective ion monitoring




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