Wiki
Catalog of key terms in commodity inspection and laboratory testings of food, animal feed, water, soil and environment.
PAH
Polycyclic aromatic hydrocarbons consist of two or more fused aromatic rings in a molecule, composed of carbon and hydrogen. They are most commonly produced at high temperatures during the thermal processing of food, eg. by roasting, frying, smoking. They are most easily derived from carbohydrates at high temperatures without oxygen, and can also be derived from amino acids and fatty acids. In addition to food, they also occur in nature, through incomplete combustion of organic matter as in industry. They are also categorized as carcinogenic and toxic compounds.