In my bachelor’s thesis, I focused on the determination of coumarin and other aromatic compounds in real food samples. Coumarin, cinnamic acid, cinnamaldehyde, and eugenol are compounds that frequently occur in products containing cinnamon or possessing its aroma or odor. Due to the potential toxic effects of coumarin in particular, monitoring their concentrations in food products is important. For coumarin, maximum permitted levels have also been established for certain product types.
I analyzed different types of samples, such as cereals, teas, and biscuits, available to consumers on the market. For the determination of the compounds, I used high-performance liquid chromatography (HPLC) method, which enables the separation and determination of individual components in complex samples. During the experimental work, I had to optimize the analytical conditions. I also tested different sample preparation methods to obtain results as reliable and reproducible as possible.
The results showed that the concentrations of the analyzed compounds differed among individual samples. The coumarin content was relatively low in most samples; however, the concentrations of other compounds, especially in tea samples, were quite high. This is probably related to the fact that additives, rather than cinnamon itself, are used in such products.
Based on the results, I concluded that the applied HPLC method is suitable for the determination of aromatic compounds in food products. The results of this bachelor’s thesis contribute to a better understanding of the presence of these compounds in everyday products and demonstrate that monitoring their concentrations is important.
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