AOAC Gluten Quantitative Validation Guidance-Round 1(Nov 2023)

ANNEX A

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SELECTIVITY STUDY

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*These may be omitted if they are being used as a gluten source in the validation matrix studies. 3 # Oats are not regulated as a gluten source in all countries. Please see the definition of “Gluten”, and the related 4 footnote, in the main guidance document. If oats are not considered a gluten source for the test method 5 undergoing validation, then oats should be moved to Table 2 and treated as a commodity for the cross-reactivity 6 and interference studies. 7 + Oats that are not comingled with wheat, rye or barley may be difficult to source. Whole oat groats may need to 8 be ground to generate a pure oat flour sample. 9 ^For all minor wheat species and Triticale, 20 ppm samples can be prepared using the protein-to-gluten conversion 10 factor in Annex B, or the method developer may use the cited wet chemistry method to determine their own 11 conversion factor. All methodology and findings must be included in the study report. Table 2. Commodities for Cross-Reactivity and Interference Studies (materials should be tested as normally purchased/used. Any processing should be described (roasting, irradiation, etc.). Adapted from Koerner et al (2013) JAOAC 96, 1033-1040 Almond flour ( Prunus dulcis ) Faba bean flour ( Vicia faba ) Quinoa flour ( Chenopodium quinoa ) Amaranth flour ( Amaranthus spp.) Flax seed flour/ meal ( Linum usitatissimum ) Salmon ( Oncorhynchus spp.) Arrowroot ( Maranta arundinacea ) Garbanzo Bean/Chickpea flour ( Cicer arietinum ) Sesame flour ( Sesamum indicum ) Black bean flour ( Phaseolus vulgaris ) Green pea flour ( Pisum sativum ) Sorghum flour ( Sorghum bicolor ) Table 1. Gluten Sources (materials should be tested at three times the LOQ, as long as that is equal to or below 20 mg/kg, in rice flour) Wheat Flour* ( Triticum aestivum ) Wheat Flour^ ( Triticum compactum ) Khorasan Wheat Flour^ ( Triticum turanicum ) Oat Flour* #+ ( Avena sativa ) Durum Wheat Flour^ ( Triticum durum ) Spelt Wheat Flour^ ( Triticum spelta ) RyeFlour* ( Secale cereale ) Einkorn Wheat Flour^ ( Triticum monococcum ) Triticale Flour^ (x Triticosecale ) Barley Flour* ( Hordeum vulgare ) Emmer Wheat Flour^ ( Triticum dicoccon ) 12 13

Guar gum, dilute 1:10 in rice flour ( Cyamopsis tetragonoloba )

Beef Meat ( Bos taurus )

Soya flour ( Glycine max )

Hazelnut flour ( Corylus avellana )

Spices (at least one from Table 3) Sweet rice flour ( Oryza sativa glutinosa ) Tapioca flour/starch ( Manihot esculenta )

Brown rice flour ( Oryza sativa )

Buckwheat flour ( Fagopyrum esculentum )

Lentil Flour ( Lens culinaris )

Lima bean flour ( Phaseolus lunatus )

Carob ( Ceratonia siliqua )