Abstract

Cyclic aromatics, particularly polycyclic aromatic hydrocarbons (PAHs), have garnered significant attention due to their prevalence in prepared meals and their potential health risks. This abstract outlines the development, health implications, pollution sources, and testing techniques associated with these compounds. The formation of cyclic aromatics during cooking processes, such as grilling, smoking, and frying, is influenced by factors like temperature, cooking time, and type of food. Health risks associated with exposure to cyclic aromatics include carcinogenicity, mutagenicity, and teratogenicity, with prolonged exposure linked to various cancers and other chronic diseases. Pollution from cyclic aromatics primarily arises from the incomplete combustion of organic matter, contributing to environmental contamination and human exposure. Advanced testing techniques, including gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC), have been developed to detect and quantify cyclic aromatics in food. These methods are critical for monitoring and regulating the presence of hazardous compounds in prepared meals, ensuring food safety, and protecting public health. This comprehensive overview highlights the importance of continued research and stringent regulatory measures to mitigate the risks posed by cyclic aromatics in the food industry.