Accuracy of the method for assessment of allergenic aroma compounds

This bachelor thesis deals with the verification of the accurancy of the method for determination of potentially allergenic substances in confectionery. In the theoretical part the synthetic and natural fragrances, which are present in foodstuffs are described. Furthermore, the method of solid phase microextraction in connection with gas chromatography with mass spectrometry, which was used in the measurement, is briefly characterized. Finally, the basic criteria measured in the validation of the analytical method are described. In the experimental part, the repeatability and reproducibility of the HS-SPME-GC-MS method for the determination of potentially allergenic substances in candy samples was verified. It was found by the measurement that the used method is suitable for qualitative determination (based on retention times), but the method shows minor inaccurancies in quantitative determination (determination based on peaks area) and it will be improved in following experiments