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Park, S.W., Lee, S.J., Sim, Y.S., Choi, J.Y., Park, E.Y. and Noh, B.S. (2017) Analysis of Ethanol in Soy Sauce Using Electronic Nose for Halal Food Certification. Food Science and Biotechnology, 26, 311-317.
https://link.springer.com/article/10.1007/s10068-017-0042-1
https://doi.org/10.1007/s10068-017-0042-1

has been cited by the following article:

• TITLE: Validation of a Method for Characterization of Ethanol in Water by HS-GC-FID to Serve the Traceability of Halal Measurements

  AUTHORS: Adel B. Shehata, Abdulrahman R. Al Askar, Mohammed A. Al Rasheed, Abdulrahman M. Al Zahrany, Fahd A. Al Kharraa, Sowailem A. Al Sowailem

  KEYWORDS: Ethanol, HS-GC-FID, Validation, Linearity, Precision, Bias

  JOURNAL NAME: Green and Sustainable Chemistry, Vol.14 No.2, May 21, 2024

  ABSTRACT: The determination of the ethanol content in food products is of fundamental importance for HALAL certification. In this work, an analytical method for the determination of ethanol in water by headspace gas chromatography with flame ionization detector (HS-GC-FID) has been developed and validated for the use in characterization of ethanol reference materials. The validation study was carried out in the linear calibration range 100 - 1500 mg/kg using the NIST SRM 2900, nominal 95.6%. The studied performance characteristics of the method were the limit of detection, LOD, the limit of quantification LOQ, selectivity, linearity, precision, recovery and bias. The validation results showed that the method is selective, precise, accurate and free from any significant bias. The LOD and LOQ were 1.27 and 3.86 mg/kg respectively and the estimated expanded uncertainty was 2% indicating that the method is fit for the purpose of certification of ethanol in water reference materials.