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A literature review will be conducted to collate appropriate analytical methods for the determination of BAPs naturally present in foods, flavourings or herbs and spices. For each of the BAPs a monograph will be prepared which will summarise and critically evaluate the analytical methods available. The critical evaluation will focus on sensitivity, specificity, reproducibility and feasibility.
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An attempt will be made to identify areas of possible research in order to make the analytical methods more useful for enforcement of legislation.
The use of BAPs as flavouring substances, either alone or in a mixture of flavouring substances, is not permitted in the UK. However, some flavouring preparations are known to contain these substances naturally. Limits on the levels of BAPs in foods and beverages to which natural flavourings are added are set under the Flavourings in Food Regulations 1992. Therefore, to ensure these limits are being adhered to, quantitative analytical methods are needed for enforcement purposes and also in order to carry out surveillance for these substances naturally present in food.