Pyridines in food samples: Recent updates on pretreatment and analytical methods

Pyridines, a kind of vital heterocyclic organic compounds, find extensive applications across various industries, including their use as flavoring agents in food products, as well as in the formulation of pesticides and herbicides. Notably, pyridines are a key component of a wide range of food volatile compounds. However, due to their prevalent usage patterns, pyridine residues frequently persist on food products. The accumulation of pyridine beyond safe thresholds may potentially jeopardize human health through multiple exposure pathways, including inhalation, ingestion, and dermal absorption. Furthermore, variations in pyridine concentration can significantly alter the volatile odor profile of food items. Consequently, there is a pressing demand for analytical methods capable of accurate, rapid, and sensitive detection of pyridine, along with efficient sample pretreatment protocols to handle diverse food samples. This review critically assesses recent advancements. While novel solid-phase extraction materials, such as molecularly imprinted polymers and magnetic nanomaterials, enhance selectivity and recovery, their cost and synthesis complexity warrant consideration. For detection, mass spectrometry (MS) platforms -notably gas chromatography-MS and high-performance liquid chromatography-MS- remain the gold standard for trace analysis due to their sensitivity and specificity, though they are laboratory-bound. Emerging sensor technologies present a promising, though often less sensitive, pathway for rapid on-site screening, potentially bridging the gap between the lab and the field.