Forensic Discrimination of Mayonnaise-type Dressings by GC/MS and LC/MS

Twenty types of mayonnaise-type dressings were analyzed by gas chromatography/mass spectrometry (GC/MS) and liquid chromatography/mass spectrometry (LC/MS) for developing their forensic discrimination. Volatile compounds, fatty acids and unsaponifiables in samples were analyzed by GC/MS. The colorants and saccharides were analyzed by LC/MS. The major components of mayonnaise-type dressings were fats and oils, vinegar, and egg. These three major components were all analyzed in this study. Moreover, twenty samples could not be discriminated by only each analytical result, but twenty samples could be discriminated by combining those analytical results. Accordingly, the GC/MS and LC/MS analyses of mayonnaise-type dressings in this study were very useful for the discrimination of mayonnaise-type dressings.