Volatile organic compounds in spices

Volatile organic compounds (VOCs) are essential components that contribute to the aroma and flavor of spices. These compounds are responsible for the distinct scents and tastes associated with various spices. VOCs are found in different types of spices like pepper, nutmeg, cinnamon, clove, chilli pepper, ginger, and turmeric. Each spice contains a unique combination of VOCs. The presence and quantity of these VOCs determine the aroma profile and potency of spices, making them crucial for the sensory experience of consuming spices

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Spices

Spice flavour comes from a complex mix of volatile organic compounds (VOCs). These VOCs are what give spices their distinct aromas.

Here are some examples of common spices and their characteristic VOCs:

Cinnamon: Cinnamaldehyde is the main VOC in cinnamon and is responsible for its warm, spicy scent.
Cloves: Eugenol is the major VOC in cloves and gives them their pungent, clove-like odor.
Cumin: Cumin owes its strong, earthy aroma to a variety of VOCs, including cumin aldehyde and p-cymene.
Ginger: Gingerol is the main VOC in ginger and is responsible for its sharp, peppery flavor.
Nutmeg: Myristicin is the primary VOC in nutmeg and contributes to its sweet, nutty aroma.
Pepper: Black pepper gets its characteristic peppery bite from piperine, a VOC.

Reasons for Testing VOCs in Spices

Reason	Description
Quality Control	Identify & measure VOCs to ensure spice genuineness and prevent adulteration. VOC profile acts like a fingerprint for the spice.
Aroma & Flavor	Assess freshness & potency by analyzing the VOC profile. VOCs directly impact the aroma and flavor of the spice.
Safety	Identify unexpected contaminants or mycotoxins (fungal toxins) produced during improper storage. Some VOCs can be harmful at high concentrations.
Standardization	Set consistent quality standards based on VOC profile. This ensures spices used in recipes have the expected taste and smell.
Research & Development	Identify new spice varieties or develop spice blends with specific flavor profiles using VOC analysis.

Risks Associated with Volatile Organic Compounds in Spices

Issue Description	Consequences
Inconsistent Flavor & Aroma	Without VOC testing, spices can vary significantly from batch to batch. This leads to inconsistent flavor profiles, disappointing consumers and potentially impacting brand reputation.
Potential Health Risks	Untested spices might harbor unknown VOCs that could be harmful if consumed in large quantities. Additionally, adulteration with contaminants might trigger allergic reactions in unsuspecting consumers.
Increased Risk of Adulteration	Without VOC testing, unscrupulous producers can add fillers or substitutes to spices. This economic fraud not only hurts your wallet but also dilutes the flavor and potentially introduces allergens.
Difficulties in Sourcing High-Quality Spices	It becomes difficult to distinguish between fresh, potent spices and inferior ones that may be old or adulterated. Maintaining consistent product quality becomes a gamble.

Regulations and standards

Organization	Focus	Impact on VOCs	Reference Link
FSSAI (India)	* Adulteration Prevention * Food Safety & Quality Standards * Good Manufacturing Practices (GMP)	* Limits adulterants with potentially different VOC profiles * May set limits on contaminants affecting VOCs * Minimizes factors introducing unwanted VOCs	FSSAI - Food Safety and Standards Regulations: https://www.fssai.gov.in/cms/food-safety-and-standards-regulations.php
EU	* Regulation (EC) No 1935/2004 (Food Contact Materials)	* Controls VOCs migrating from packaging materials	Regulation (EC) No 1935/2004: https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2004:338:0004:0017:en:PDF
USFDA (United States)	* Non-Intentional Additives (NIAS) Assessment	* Requires assessing VOC risks from processing or packaging	USFDA - Inventory of Effective Food Contact Substance Notifications: https://www.fda.gov/food/packaging-food-contact-substances-fcs/inventory-effective-food-contact-substance-fcs-notifications

FSSAI has specified several permitted food grade solvents for the extraction of spice oleoresins, along with their proposed residual limits.⁽⁸⁾

S. No.	Solvent	Limit (Max, in ppm)
(i)	Acetone	30
(ii)	Ethyl Acetate	50
(iii)	Hexane	25
(iv)	Isopropyl alcohol	30
(v)	Methyl alcohol	50
(vi)	Carbon dioxide	GMP
(vii)	Water	GMP
(viii)	Diethyl Ether	2
(ix)	Ethyl alcohol	GMP
(x)	Butan-1-ol	2
(xi)	Butan-2-ol	2
(xii)	Propan-1-ol	1
(xiii)	Methyl tert-butyl ether	2

Testing methods

All three organizations likely recognize established testing methods like EPA Method 8260 for GC-MS analysis of VOCs in food products, including spices.

Mandatory VOC Analyses

The mandatory analyses for VOCs in foods can vary depending on the specific regulations of a country or region. However, some commonly mandated VOC analyses include:

Acetaldehyde: This is a naturally occurring VOC found in fruits and vegetables. It can also be formed during fermentation and processing. High levels of acetaldehyde can be a sign of spoilage.
Benzene: This is a known carcinogen and is not allowed in food at any detectable level in many countries.
Trichloroethylene (TCE): This is a solvent that can be used in food packaging and can migrate into food. There are regulations limiting the amount of TCE allowed in food.

Optional VOC Analyses

There are many other VOCs that can be found in food, and some optional analyses that may be conducted include:

Alcohols: These are naturally occurring VOCs found in fruits and fermented products.
Esters: These are fragrant compounds found in fruits and vegetables.
Ketones: These are breakdown products of fats and oils. Assessment of Health Risks Associated with Volatile Organic Compounds in Spices

Eurofins role in testing volatile organic compounds in spices

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.

References

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Rux, G., Luca, A., & Mahajan, P. V. (2019). Changes in volatile organic compounds in the headspace of modified atmosphere packed and unpacked white sausages. Food Packaging and Shelf Life, 19, 167-173. https://doi.org/10.1016/j.fpsl.2018.12.010