Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland

Table 1

Precursor and product ions of PAH4 compounds.

Compound and precursor ion (m/z)	Product ion (m/z)
Benzo[a]pyrene 252.3	226.2, 250.1
ISTD benzo[a]pyrene ^13C4 256.0	254.1
Benz[a]anthracene 228.2	202.2, 226.2
ISTD benz[a]anthracene ^13C6 234.0	232.2
Chrysene 228.2	202.1, 226.1
ISTD chrysene ^13C6 234.0	254.1
Benzo[b]fluoranthene 252.3	226.0, 250.1
ISTD benzo[b]fluoranthene ^13C6 258.0	256.2

Underlined product ions are used as quantifier ions.