App Note: VOCs in food packaging by Thermal Extraction-GC/MS
Volatile compounds in various packaging materials for filled cookies and crackers as well as soft and chewy candy products were analysed by automated direct thermal extraction combined with GC/MS.
The results show that direct thermal extraction is highly suitable for quantification as well as for assessment of quality defects that may arise due to compounds introduced from food packaging. The method requires practically no sample preparation. The GERSTEL MPS/TDU/CIS provides a versatile platform for qualitative analysis of food product packaging. Several techniques can be applied quickly to the same samples, which provide the necessary data for quality control, product development troubleshooting or competitive analysis. With the appropriate use of standards, any of the techniques can be used for quantitative analysis, as illustrated by the quantification of benzaldehyde in the Brand E soft and chewy candy packaging.
Related content from this organisation
- Aroma in High Fat Foods by Thin Film(TF)-SPME-TD-GC/MS
- App Note: VOCs in food packaging by Thermal Extraction-GC/MS
- Sample preparation and analysis solutions for water and edible oil
- Determining phenols in whisky by SBSE-GC/MS & LVI-GC/MS
- Analysis of beverage samples using thin film solid phase microextraction (TF-SPME) and thermal desorption GC/MS