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Figure 3: Chromatogram of basil tomato sauce; detected flavoring substance: estragole – 3.54 mg/kg; internal standards: coumarin-d
4
– 10 mg/kg and
dicyclohexylmethanol – 1 mg/kg
Figure 2: Chromatogram of the matrix matched standard for semi-solid matrixes (pure tomato sauce used as blank material) with concentration 0.01 mg/kg for
β
-asarone, estragole, menthofuran, methyleugenol, pulegone and thujone; 0.1 mg/kg for coumarin and for internal standards 1 mg/kg for dicyclohexylmethanol
and 10 mg/kg for coumarin-d
4
. The figure shows SRM traces for 7 flavoring substances plus 2 internal standards.
