A simple sampling technique for the TD–GC–MS analysis of VOCs released from packaged meat
Application Note 107
In the food industry, considerable effort is devoted to ensuring product consistency and avoiding the presence of compounds that give rise to customer complaints. These compounds fall into two broad categories – taints arise from an external source such as packaging, and off-flavours result from processes taking place in the food itself, such as microbial action.
Although the chemicals giving rise to taints or off-flavours are rarely at levels that cause concerns for food safety, companies have a strong desire to identify the chemicals involved and their source as quickly as possible.
This application note describes the use of an easy-to-use grab-sampler for the rapid collection of volatile compounds in the headspace surrounding packaged meat.
