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conducted found diacetyl vapors were
released in all the products when the
manufacturer's recommended amount of
margarine, oil or spray for a specific
recipe was heated.
 Packaging
& Materials Analysis
Volatiles in Food Package
Packaging materials and adhesives can
outgas volatile compounds into foods and
beverages. Even low levels of these
compounds can change the flavor of the
product or even create a health risk.
Food & Ingredients Analysis
 Analysis
of Chemical Markers in Foods and
Ingredients
The composition of volatiles in the
headspace of foods and ingredients has
shown to change as spoilage occurs.
Microbial growth in food products
produces unique compounds in the
headspace that can be compared to normal
headspace components to estimate the
extent of spoilage.
Flavor & Fragrance Analysis
 Volatiles
in Flavors and Fragrances
Many variables need to be taken into
account such as analytical methods,
absorbents and thermal breakdown on
protein or sugar containing samples.
Large Volume Static Headspace (LVSH)
addresses these limitations. Sample
preparation is not required other than
placing the product in the LVSH chamber.
Aluminum Can Analysis
 Volatile
Compounds from Can Coatings
Polymer coated aluminum and steel cans
are used throughout the world for
packaging foods and beverages. It is
known that the different coatings and
curing process used can impact the food
products in contact with these coatings.
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Diacetyl
Analysis