Determination of furan by headspace solid-phase microextraction–gas chromatography–mass spectrometry in balsamic vinegars of Modena (Italy)

An isotope dilution method for quantification of furan by internal standardization was adopted, using head space solid phase microextraction (HS-SPME) technique, to evaluate various samples of “aceto balsamico di Modena” (ABM), in order to verify if this seasoning may contribute to the intake of furans in the human diet. Matrix-matched calibration curves were adopted, and furan levels in the majority of the samples purchased on the Italian market ranged between 4 and 26 ng/g. Considering that furan levels in ABM derive from the heat-concentrated must of grapes and from the additive caramel E 150d often used in the production technology, the level of furan in the concentrated must appears, in some samples, not to be the only important factor affecting the risk assessment of furan linked to the use of ABM.