Condiments Testing
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Condiment refers to the supplementary food that can increase the color, fragrance, taste, promote appetite and benefit human health of dishes. Its main function is to improve the quality of dishes, to meet the sensory needs of consumers, so as to stimulate appetite and improve human health. In a broad sense, condiments include salty, sour, sweetening, flavoring and spice agents. Each variety of condiment contains special ingredients that are different from other raw materials, which is the common characteristic of condiment and the main reason why condiment has seasoning effect.
Alfa Chemistry Testing Lab is a professional third-party food testing organization, with complete equipment, advanced instruments, top innovative testing technology, to provide a full range of testing services for condiments.
Samples can be tested and analyzed by Alfa Chemistry include:
Spice: vanilla, cinnamon, clove, parsley, bayleaf, rosemary, caraway seeds, cumin seeds and most herbs.
Acrid or peppery: black and white pepper, cayenne, chilies, curry, allspice, ginger
Allylic or alliaceous: garlic, onion, mustard, horseradish, chives, leeks.
Acid: vinegar (white, cider or wine), capers, gherkins.
Animal: caviar, anchovies, beef boullion.
Mineral: salt (earth, sea, or chemical), and all salt-based seasonings (miso, soy, tamari, etc.)
Sauce: cardamom, bean paste, fermented flour paste, ketchup, chili sauce, sesame paste, peanut butter, shrimp paste, mustard sauce.
Soy sauce: brewing soy sauce, preparing soy sauce, iron fortified soy sauce.
Alfa Chemistry's testing services for condiments:
| Services | Test items |
|---|---|
| Mycotoxins | Aflatoxin B1 |
| Microorganism | Total number of colonies, coliforms, pathogenic bacteria, lactic acid bacteria |
| Heavy metal | Lead, total arsenic, copper, cadmium, chromium, total mercury, aluminum, tin, methylmercury, inorganic arsenic, lithium, antimony, bismuth, silver, boron, magnesium, hexavalent chromium, nickel |
| Environmental pollutant | Urethane, chloropropanol |
| Food additive | Sorbic acid, sodium saccharin, potassium acesulfame (Acesulfame), sodium cyclamate (sodium cyclamate), benzoic acid, sweetener, sulfite, nitrite |
| Physical and chemical analysis | Amino acid nitrogen, total nitrogen, 4-methylimidazole, soluble solids, sodium chloride, acid value, total ash |
| Nutrient content | Iron, zinc, determination of main component, amino acid |
| Illegal addition | Sudan red, papaverine, morphine, codeine, narcotic, tiabain, rhodamine B |
| Pesticide residue | Pyrethroid |
| Allergen |
Techniques for condiments testing
Gas Chromatography-Mass Spectrometry (GC-MS)
Gas chromatography-mass spectrometry (GC-MS) is an analytical technique widely used in fields such as chemistry, biology, and environmental science. It is also one of the main devices for testing seasonings. It can accurately identify and quantify organic pollutants, additives, and residues in seasonings.
High-Performance Liquid Chromatography (HPLC)
High-performance liquid chromatography (HPLC) is a technique based on liquid phase separation, widely used in life sciences and chemistry. In seasoning testing, HPLC is commonly used to analyze components such as pigments, spices, and preservatives in seasonings.
Infrared Spectrometer
An infrared spectrometer is an instrument used to characterize the molecular structure of samples based on their vibrational characteristics. It can determine the quality and composition of seasonings by detecting specific spectral signals.
Ultraviolet-Visible Spectrophotometer
The ultraviolet-visible spectrophotometer is an instrument that quantitatively analyzes substances in a sample by detecting the intensity of light absorbed in the ultraviolet-visible region. In seasoning testing, it can be used to analyze indicators such as acidity, alkalinity, and redox potential in seasonings.
Industry articles
Determination of Morphine in Hot Pot Seasoning
Chen, Wei, et al. Food Science and Human Wellness 8.1 (2019): 40-45.
It has been reported that poppy husks are illegally added to hot pot seasoning to enhance flavor and increase consumer appeal.
This article develops a rapid, simple, and convenient method based on classic immunochromatographic lateral flow strips (LFS) labeled with gold nanoparticles (GNPs) for the easy monitoring of morphine (MOP), the active component of poppy husks. Under optimized conditions, the developed LFS can effectively detect the target MOP in hot pot seasoning in less than 10 minutes, without any complex pretreatment. For standard MOP or hot pot seasoning with added MOP, the limit of detection (LOD) can be as low as 0.1 ppb.
Rapid Determination of Parabens in Seasonings
Yan X , Zhong D , Zhan Y, et al. Journal of chromatography. A, 2019, 1601:71-78.
Parabens, also known as para-hydroxybenzoates, are commonly used as preservatives in foods, cosmetics, pharmaceuticals, and personal care products to extend shelf life by inhibiting bacterial growth. However, some studies have indicated that parabens are potential endocrine-disrupting chemicals and may be linked to breast cancer. Therefore, long-term consumption may pose risks to both humans and wildlife.
In this study, a method was developed using a quartz rod as a support and a polydimethylsiloxane (PDMS) layer as an adhesive film. The method combines BAμE with thermal desorption and gas chromatography-mass spectrometry (BAμE/TD-GC-MS) for the rapid analysis of parabens in seasonings.
Condiments testing guidance, standards and specifications
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