Analytical Analysis of Tastes and Odors Imparted to Foods By Packaging Materials

Abstract

Manufacturers are frequently interested in determining if their plastic component imparts an off-taste or odor to a food. This paper describes one analytical approach to this problem. The technique utilizes a purge and trap headspace of volatiles from the plastic followed by gas chromatographic and mass spectroscopic characterization. An introduction into the basics of taste and odor analysis is given, followed by a discussion of the specific instrumentation and procedures used for this work. Examples demonstrate various aspects of this technique.