Part 2: Forensic attribution profiling of Russian VX in food using liquid chromatography-mass spectrometry

This work is part two of a three-part series in this issue of a Sweden-United States collaborative effort towards the understanding of the chemical attribution signatures of Russian VX (VR) in synthesized samples and complex food matrices. In this study, we describe the sourcing of VR present in food based on chemical analysis of attribution signatures by liquid chromatography-tandem mass spectrometry (LC-MS/MS) combined with multivariate data analysis. Analytical data was acquired from seven different foods spiked with VR batches that were synthesized via six different routes in two separate laboratories. The synthesis products were spiked at a lethal dose into seven food matrices: water, orange juice, apple purée, baby food, pea purée, liquid eggs and hot dog. After acetonitrile sample extraction, the samples were analyzed by LC-MS/MS operated in MRM mode. A multivariate statistical calibration model was built on the chemical attribution profiles from 118 VR spiked food samples. Using the model, an external test-set of the six synthesis routes employed for VR production was correctly identified with no observable major impact of the food matrices to the classification. The overall performance of the statistical models was found to be exceptional (94%) for the test set samples retrospectively classified to their synthesis routes. [Display omitted] •Retrospective determination of production methods of Russian VX (VR) present in food.•Seven foods were spiked with VR synthesized via six routes in two laboratories.•Food samples were analyzed by LC-MS/MS and evaluated with multivariate statistics (PLS-DA).•94% of the samples in an external test-set (n = 35) were classified to the correct synthesis route using a model data set of 118 samples.