ABSTRACT
Contents 14.1 Introduction ................................................................................................................... 442
14.1.1Principles of Smoking......................................................................................... 442 14.1.1.1Traditional Procedures of Smoking...................................................... 442 14.1.1.2Alternatives to Traditional Smoking Procedures.................................. 443
14.1.2Polycyclic Aromatic Hydrocarbons..................................................................... 443 14.1.2.1Behavior of Polycyclic Aromatic Hydrocarbons in an Organism.......... 443 14.1.2.2 Legislative Aspects and International Normalization of Polycyclic
Aromatic Hydrocarbons in Smoked Meat and Liquid Smoke Flavor .....444 14.2Analysis of Polycyclic Aromatic Hydrocarbons.............................................................. 444
14.2.1Sample Preparation............................................................................................. 445 14.2.1.1Sample Treatment of Smoked Meat..................................................... 445 14.2.1.2Sample Treatment of Liquid Smoke Flavors......................................... 446
14.2.2Preseparation Procedures.................................................................................... 447 14.2.2.1in-Layer Chromatography................................................................ 447 14.2.2.2Gas Chromatography........................................................................... 448 14.2.2.3High-Pressure Liquid Chromatography............................................... 448
14.2.3Comparison of Gas Chromatography and High-Pressure Liquid Chromatography......................................................................................456
