Polycyclic aromatic hydrocarbons (PAH) in Danish barbecued meat

Lene Duedahl-Olesen, Margit Dall Aaslyng, Lene Meinert, Tue Christensen, A.H. Jensen, Mona-Lise Binderup

Research output: Contribution to journalJournal articleResearchpeer-review


Barbecuing is known to result in the formation of polycyclic aromatic hydrocarbons (PAHs). A validated method that employed pressurized liquid extraction (PLE), gel permeation chromatography (GPC) followed by solid phase extraction (SPE) on Silica and analytical determination by GC-MS was applied for the detection of 24 PAHs in barbecued meat. In total, 203 commercially barbecued meat samples (beef, pork, chicken, salmon and lamb) and 15 samples barbecued during controlled time and heat conditions were included. The sum of PAH4 (benzo[a]pyrene, benz[a]anthracene, chrysene and benzo[b]fluoranthene) was highest for a pork tenderloin (195 μg/kg) and lowest for chicken breast (0.1 μg/kg) and controlled barbecued meat (
Original languageEnglish
JournalFood Control
Pages (from-to)169-176
Publication statusPublished - 2015


  • PAH4
  • Home-grilling
  • Commercial and controlled barbecuing
  • PCA plot
  • Heating source
  • Margin of exposure


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