An in-house validated method for the determination of the dry matter content of soy sauce

Colin Crews; Sarah Hasnip; Nick Potter; Paul Brereton

doi:10.1007/s00217-003-0859-0

An in-house validated method for the determination of the dry matter content of soy sauce

Colin Crews^*, Sarah Hasnip, Nick Potter, Paul Brereton

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

Abstract

European Legislation for the acceptable level of 3-monochloropropane-1,2-diol (3-MCPD) in soy sauce specifies that the analytical result be normalised to a dry matter content of 40%. This paper describes the in-house testing and validation of a method for the determination of the dry matter content of soy sauces. The method is applicable to a wide range of soy sauces and similar products of varying "thickness" and water content. The dry matter content of 150 soy sauces and similar products was determined and was found to range from 13.6% to 77.2% with an average of 38.9%. Precision was determined to be to <0.2% and was independent of dry matter content over the range studied.

Original language	English
Pages (from-to)	400-402
Number of pages	3
Journal	European Food Research and Technology
Volume	218
Issue number	4
DOIs	https://doi.org/10.1007/s00217-003-0859-0
Publication status	Published - 01 Mar 2004
Externally published	Yes

Keywords

3-MCPD (3-monochloropropane-1,2-diol)
Chloropropanols
Dry matter
Monochloropropanediol
Soy sauce

ASJC Scopus subject areas

Food Science

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10.1007/s00217-003-0859-0

Cite this

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title = "An in-house validated method for the determination of the dry matter content of soy sauce",

abstract = "European Legislation for the acceptable level of 3-monochloropropane-1,2-diol (3-MCPD) in soy sauce specifies that the analytical result be normalised to a dry matter content of 40%. This paper describes the in-house testing and validation of a method for the determination of the dry matter content of soy sauces. The method is applicable to a wide range of soy sauces and similar products of varying {"}thickness{"} and water content. The dry matter content of 150 soy sauces and similar products was determined and was found to range from 13.6% to 77.2% with an average of 38.9%. Precision was determined to be to <0.2% and was independent of dry matter content over the range studied.",

keywords = "3-MCPD (3-monochloropropane-1,2-diol), Chloropropanols, Dry matter, Monochloropropanediol, Soy sauce",

author = "Colin Crews and Sarah Hasnip and Nick Potter and Paul Brereton",

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doi = "10.1007/s00217-003-0859-0",

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journal = "European Food Research and Technology",

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T1 - An in-house validated method for the determination of the dry matter content of soy sauce

AU - Crews, Colin

AU - Hasnip, Sarah

AU - Potter, Nick

AU - Brereton, Paul

PY - 2004/3/1

Y1 - 2004/3/1

N2 - European Legislation for the acceptable level of 3-monochloropropane-1,2-diol (3-MCPD) in soy sauce specifies that the analytical result be normalised to a dry matter content of 40%. This paper describes the in-house testing and validation of a method for the determination of the dry matter content of soy sauces. The method is applicable to a wide range of soy sauces and similar products of varying "thickness" and water content. The dry matter content of 150 soy sauces and similar products was determined and was found to range from 13.6% to 77.2% with an average of 38.9%. Precision was determined to be to <0.2% and was independent of dry matter content over the range studied.

AB - European Legislation for the acceptable level of 3-monochloropropane-1,2-diol (3-MCPD) in soy sauce specifies that the analytical result be normalised to a dry matter content of 40%. This paper describes the in-house testing and validation of a method for the determination of the dry matter content of soy sauces. The method is applicable to a wide range of soy sauces and similar products of varying "thickness" and water content. The dry matter content of 150 soy sauces and similar products was determined and was found to range from 13.6% to 77.2% with an average of 38.9%. Precision was determined to be to <0.2% and was independent of dry matter content over the range studied.

KW - 3-MCPD (3-monochloropropane-1,2-diol)

KW - Chloropropanols

KW - Dry matter

KW - Monochloropropanediol

KW - Soy sauce

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VL - 218

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JO - European Food Research and Technology

JF - European Food Research and Technology

IS - 4

ER -

An in-house validated method for the determination of the dry matter content of soy sauce

Abstract

Keywords

ASJC Scopus subject areas

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