The compound 3-monochloropropane 1,2-diol (3-MCPD) can be found in Asian-style sauces, such as soy, oyster, and hoisin. This carcinogen is an unwanted by-product formed by the hydrolysis of proteins, a necessary step during the manufacturing process of these sauces to achieve a desired taste. GC is the preferred analytical technique to measure 3-MCPD following sample preparation steps.