Identification and quantification of odorous compounds from adhesives used in food packaging materials by headspace solid phase extraction and headspace solid phase microextraction coupled to gas chromatography–olfactometry–mass spectrometry

Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds

“…This recent technique consists of connecting a deactivated capillary column between the GC injector and the sniffing port to avoid chromatographic separation. In this way, the aroma compounds arrive simultaneously at the ODP, where the assessor perceives, evaluates and compares the resulting odor of the starting sample [31,32]. …”

“…The omission experiments, on the other hand, deal with the preparation of an aroma model for a specific sample in which one or more odorants are omitted. In this experiment, the panelists are asked to perform duo and triangle tests to compare the reduced model with the complete one and indicate the perceived sensorial differences [25,31,63]. …”

“…It can be calculated with the following formula: $\text{MF}(\%)=\sqrt{\text{F}(\%)\times \text{I}(\%)}$where F (%) is the detection frequency of an aromatic attribute expressed as percentage and I (%) is the average intensity expressed as a percentage of the maximum intensity. Usually, odorous stimuli detected with a MF (%) higher than 50 represent the most important compounds present in each sample [31,69]. This group of methods requires expert evaluators in order to obtain fast, repeatable and generally consistent results even in a single run [21].…”

Food-Packaging Contaminants

“…Vera et al 90,91 analysed 12 market samples of multilayer materials (laminates) for packaging dry food (tomatoes, cakes, cookies, breadcrumbs, flour or salt) or fresh food (pizza and pastry) that were produced with 5 different adhesives. A total of 25 different compounds from adhesives were detected, including butyric acid, acetic acid, methyl butyrate, 1-butanol and nonanal, which are odorous compounds.…”

Risk assessment derived from migrants identified in several adhesives commonly used in food contact materials

“…Previously to migration assay, it is very important to carry out a screening to identify the most of compounds present in the adhesives (Canellas et al, 2010bNerin et al, 2009;Vera et al, 2012), and consequently, to determine their possible risks as potential migrants to the food when the laminates are used as food packaging materials.…”