Volatile oil testing and its importance

Introduction

Volatile oils in foods are aromatic compounds derived from botanicals by distillation or mechanical pressing. They are found in various foods, including fruits, vegetables, and herbs, and are responsible for the distinctive smell and taste of these foods. Volatile oils are also known for their antimicrobial and antioxidant properties, making them useful as food preservatives. Essential oils, which are concentrated volatile compounds, are used in food safety as antimicrobial and antioxidant agents, as well as to enhance shelf life, texture, and organoleptic properties of foods. Processed foods do not contain volatile oils, as they are easily destroyed by exposure to air or heat.
 

Common Sources of Foods Containing Volatile Oils (Essential Oils)

Importance of testing volatile oils in foods

Testing these oils in food is crucial for various reasons, ensuring:

• Quality and consistency: Volatile oil content directly impacts the sensory experience of food. Testing ensures consistent levels of these compounds, maintaining the expected flavor and aroma profile for consumers.
• Safety: Some volatile oils can contain harmful components at high concentrations. Testing helps identify and control these elements, guaranteeing food safety.
• Adulteration detection: Volatile oil profiles can be unique to specific plant varieties or geographical regions. Testing helps identify if a food product has been adulterated with cheaper or lower-quality substitutes.

Benefits of Using Volatile Oils in Foods

Using volatile oils, also known as essential oils, in foods can offer several benefits, enhancing both the flavor profile and overall quality of the products. Here are some of the advantages of incorporating volatile oils into foods:

Market overview

The market for essential oils reached a valuation of USD 8.8 billion in 2022 and is anticipated to achieve a value of USD 15.3 billion by 2027, exhibiting a compound annual growth rate (CAGR) of 11.8%.

Standards and Regulations  

US Food and Drug Administration (FDA):

• The FDA primarily regulates volatile oils as indirect food additives when used for flavoring purposes. They fall under the category of Generally Recognized As Safe (GRAS) substances.
• Manufacturers seeking to use a volatile oil as a GRAS flavoring ingredient must demonstrate its safety through scientific evidence and notification procedures outlined in the Federal Food, Drug, and Cosmetic Act (FD&C Act).
• Additionally, the FDA sets limitations and restrictions on the use of certain volatile oils in food based on safety concerns. For example, some citrus oils might have restrictions on their use due to potential photosensitivity issues.

Code of Federal Regulations (CFR) Title 21 for relevant sections, like Part 170 - "Indirect Food Additives: Generally Recognized as Safe (GRAS)" or specific food additive regulations that might mention the volatile oil of interest. You can access the CFR through the https://bookstore.gpo.gov/catalog/code-federal-regulations-cfrs-print.

Explore the FDA website for guidance documents and databases related to flavoring substances, such as the Flavoring Extracts and Essential Oils GRAS list: https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=182.20

FSSAI:

• FSSAI regulations primarily focus on the quality and safety of volatile oils used in food products.
• They adopt Codex Alimentarius standards for various food categories, which often include specifications for volatile oil content and quality parameters.
• Additionally, FSSAI has established specific regulations for spices and condiments, which often contain volatile oils as key constituents. These regulations address aspects like purity, adulteration detection, and permissible limits for certain volatile oil components.
• FSSAI also outlines testing methodologies for analyzing volatile oils in food products to ensure compliance with established standards

Refer to the Food Safety and Standards (Food Products Standards and Food Additives) Regulations,. You can find them on the FSSAI website: https://fssai.gov.in/upload/uploadfiles/files/Manual_Revised_Spices_Herbs_22_06_2021.pdf.

EU:

• The EU regulates volatile oils in food under the European Food Safety Authority (EFSA) framework.
• Similar to the US, volatile oils are primarily categorized as flavorings and must undergo an evaluation process by EFSA to demonstrate their safety before they can be used in food products.
• The EU also establishes positive lists specifying authorized flavoring substances, including some volatile oils, and their permitted use levels in various food categories.
• Additionally, regulations address labeling requirements for food products containing volatile oils, ensuring transparency for consumers.

Access the EFSA website for information on flavoring substances: https://www.efsa.europa.eu/sites/default/files/2022-06/scientific-guidance-on-flavourings-draft.pdf.

Mandatory and optional analyses for volatile oils

The analyses performed on volatile oils in food can be categorized into mandatory and optional tests depending on the regulatory requirements and specific needs of the food manufacturer. Here's a breakdown:

Mandatory Analyses:

• Identification and purity: This is often a mandatory requirement to ensure the authenticity and safety of the volatile oil used in food. Techniques like gas chromatography-mass spectrometry (GC-MS) or high-performance liquid chromatography (HPLC) are used to identify the specific components present in the oil and verify its expected composition.
• Adulteration detection: Regulatory bodies may require tests to detect the presence of adulterants or cheaper substitutes mixed with the genuine volatile oil. This can be crucial to ensure product integrity and consumer safety. Techniques like isotope ratio mass spectrometry (IRMS) or nuclear magnetic resonance (NMR) are sometimes implemented for this purpose.
• Residual solvents: Depending on the extraction method used for the volatile oil, residual solvents might be present in trace amounts. Some solvents are not permitted in food products, so testing is mandatory to ensure compliance with regulations. Techniques like headspace gas chromatography (HS-GC) are used for this purpose.

Optional Analyses:

• Sensory evaluation: While not mandatory, sensory evaluation by trained panelists can be valuable for assessing the aroma and taste profile of the volatile oil, ensuring it aligns with the desired characteristics for the specific food application.
• Quantification of specific components: Depending on the specific volatile oil and its intended use, regulations might recommend or require the quantification of certain key components present in the oil. This information can be crucial for achieving consistent flavor and aroma profiles in the final food product. Techniques like GC-FID (flame ionization detection) or HPLC with specific detectors are used for this purpose.
• Microbiological testing: While not directly related to the volatile oil itself, some food manufacturers might opt for microbiological testing to ensure the oil is free from harmful microorganisms, especially if it's used in products with extended shelf life.

Eurofins role in testing volatile oils

Eurofins, a leading global provider of analytical testing services, plays a significant role in ensuring the quality and safety of volatile oils used in the food industry. Here's how:

1. Comprehensive Testing Services:

Eurofins offers a wide range of analytical services dedicated to testing volatile oils:

• Identification and quantification: They utilize advanced techniques like GC-MS and HPLC to identify the various components present in the volatile oil and determine their exact concentrations. This helps ensure the oil's authenticity and consistency with expected specifications.
• Adulteration detection: Eurofins employs techniques like IRMS and NMR to detect the presence of adulterants, ensuring the oil is genuine and free from harmful or cheaper substitutes.
• Safety testing: They offer testing for residual solvents used in the extraction process and microbiological analysis to ensure the oil meets safety standards and is free from harmful microorganisms.
• Sensory evaluation: In certain cases, Eurofins can provide sensory evaluation by trained panelists to assess the aroma and taste profile of the volatile oil, aligning with desired characteristics for specific food applications.

2. Expertise and Experience:

• Eurofins boasts a global network of laboratories equipped with state-of-the-art technology and staffed by highly skilled scientists and experts. Their experience allows them to handle diverse volatile oil samples and adhere to stringent international regulations.

3. Regulatory Compliance:

• Eurofins stays updated with the latest regulatory requirements for volatile oils in different regions. They can offer guidance and ensure that the testing procedures meet the specific needs of each client, guaranteeing compliance with relevant food safety standards.

4. Additional Services:

• Labeling verification: Ensuring the information on the product label accurately reflects the contents and meets regulatory requirements.
• Shelf-life studies: Evaluating the impact of storage conditions on the aroma and flavor profile of volatile oils to optimize food product shelf life.
• Consultancy services: Offering expert advice and guidance on volatile oil selection, usage, and regulatory compliance.

Overall, Eurofins' comprehensive testing services, expertise, commitment to regulatory compliance, and additional offerings make them a valuable partner for food manufacturers and suppliers seeking to ensure the quality, safety, and authenticity of volatile oils in their products.

References

1. Bhavaniramya, S., Vishnupriya, S., Al-Aboody, M. S., Vijayakumar, R., & Baskaran, D. (2019). Role of essential oils in food safety: Antimicrobial and antioxidant applications. Grain & Oil Science and Technology, 2(2), 49-55. https://doi.org/10.1016/j.gaost.2019.03.001
2. https://www.marketsandmarkets.com/Market-Reports/essential-oil-market-119674487.html

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