Distribution of some volatile nitrosamines in cooked bacon

Abstract Bacon was fried in the normal UK domestic manner, and the rashers, the cooked‐out fat and the vapour were analysed for N‐nitrosopyrrolidine and N‐nitrosodimethylamine. Quantitative results were based on high resolution mass spectral measurements, and it was found that for both of the nitrosamines by far the greatest proportion occurred in the vapour.