Testing for Volatile Organic Compounds (VOCs) in Food

What are Volatile Organic Compounds?

VOCs are aliphatic and aromatic compounds with low molecular weights and low boiling points. Solvents, dry cleaning compounds, degreasers, paints, chemical intermediates, and various industrial products are all sources of VOCs. They are also byproducts of combustion and drinking water chlorination. Furthermore, VOCs can be released during the microwaving process. Some VOCs are even permitted as indirect food additives derived from commercial packaging components.

Sources of volatile organic compounds in foods

Health impacts

Recall

• It appears that there was a recall of all batches of Fior Uisce water due to elevated levels of volatile organic compounds (VOCs). The recall affected both Fior Uisce Naturally Irish Still Water and Fior Uisce Naturally Irish Sparkling Water, in sizes of 250 ml (glass bottle), 750 ml (glass bottle) and 19 litres (plastic bottle). It's important to note that elevated levels of VOCs can potentially pose health risks to consumers, and it's recommended to follow any recall notices or alerts issued by regulatory agencies or food manufacturers.

Case studies

During a five-year period, a study conducted by the U.S. FDA found that VOCs were present in all food samples tested, though no single compound was detected in all foods. The concentration of VOCs in a single food item ranged from 24 to 5328 ppb, with canned creamed corn containing the lowest concentration, and cheddar cheese containing the highest. Which are shown in below

Regulations and standards

Market overview

The Global Volatile Organic Compound Market was valued at USD 178.40 million in 2022 and is projected to increase from USD 191.24 million in 2023 to USD 333.54 million by 2031, with a compound annual growth rate (CAGR) of 7.2% during the forecast period from

2024 to 2031.

Analysis of Volatile Organic Compounds (VOCs) in Foods: Mandatory vs. Optional

Mandatory Analysis:

• Regulatory bodies typically don't mandate specific analyses for VOCs in most food products. However, general food safety regulations still apply. These may involve testing for:
• Microbial Contaminants: Harmful bacteria, viruses, or parasites that can cause foodborne illness.
• Mycotoxins: Toxins produced by mold that can be harmful if consumed.
• Pesticides: Residues from pesticides used during agricultural production.
• Heavy Metals: Lead, mercury, and other metals that can accumulate in food and pose health risks.
• Food packaging materials: Some regulations might mandate VOC testing for materials that come in contact with food to ensure they don't migrate harmful VOCs into the food.
• Taint or spoilage: If a food product exhibits unusual off-odors or suspected spoilage, VOC analysis might be used to identify the culprit VOCs.

Optional Analysis:

Food manufacturers often perform optional analyses of VOCs in their products for various reasons:

• Quality Control: Monitoring VOC levels to ensure consistent product quality and minimize off-odors.
• Flavor Profiling: Identifying and quantifying VOCs that contribute to the desired flavor profile of a food product.
• Process Optimization: Understanding how processing techniques (e.g., cooking, fermentation) impact VOC formation and adjust methods for optimal flavor or minimize unwanted VOCs.
• Shelf-Life Studies: Monitoring changes in VOC profiles over time to assess the impact on shelf life and product quality.
• Authentication: VOC analysis can be used to differentiate between different food origins or detect adulteration with cheaper substitutes.

Common Analytical Techniques for VOCs in Food:

• Gas Chromatography (GC): A widely used technique for separating and identifying VOCs based on their volatility and chemical properties.
• Gas Chromatography-Mass Spectrometry (GC-MS): Combines GC with mass spectrometry to provide detailed information about the identified VOCs.
• Solid-Phase Microextraction (SPME): A technique for extracting VOCs from a sample without the use of solvents.

Eurofins services

Eurofins offers a wide range of services related to volatile organic compound (VOC) testing in food. These services can be used to identify and quantify VOCs, to evaluate the quality and safety of food products, and to assess the impact of processing and storage on food aroma and flavor. Some examples of Eurofins' VOC testing services include:

Headspace analysis: Eurofins can analyse the VOCs present in the headspace above a food sample using techniques like solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS).

Odour profiling: Eurofins can use sensory evaluation techniques to assess the odour characteristics of a food sample, and to identify the key VOCs responsible for those characteristics.

Off-flavor analysis: Eurofins can test for the presence of off-flavors in food products, which can be caused by the formation of unwanted VOCs during processing or storage.

Shelf-life studies: Eurofins can evaluate the impact of storage conditions on the aroma and flavor of food products, and can identify any VOCs that are formed during storage.

Contaminant analysis: Eurofins can test for the presence of VOC contaminants in food products, such as pesticides, solvents, and other industrial chemicals.

Overall, Eurofins' VOC testing services can help food manufacturers and retailers ensure that their products meet quality and safety standards, and that they deliver the desired sensory experience to consumers.

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