Volatile Organic Compounds

Introduction

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. ^(1-4)

Causes for volatiles in food

Volatiles in food can arise from a variety of sources, including the ingredients used in the recipe, cooking methods, storage conditions, and microbial activity. However, not all volatile compounds in food are desirable. Some can be indicative of spoilage or deterioration, such as the production of off-flavours and off-odours in meat, dairy, or vegetable products. The presence of certain volatile compounds can also affect food safety, such as the production of toxic compounds like acrylamide in high-heat cooking or storage of starchy foods. Therefore, it is important to monitor the volatiles in food to ensure product quality, safety, and consistency.

The most common volatile compounds from various family groups, their distinctive aroma, and their presence in food products.

Volatile organic compounds (VOCs) are commonly found in various products and environments, and some of the most well-known examples include:⁽⁵⁾

Volatile organic compounds in food industries ⁽⁶⁾

VOCs (volatile organic compounds) are found in the food and beverage manufacturing process:

Flavors and fragrances: Many food and beverage products contain added flavors and fragrances, which can emit VOCs. For example, natural and artificial flavorings used in drinks, snacks, and baked goods can contain VOCs such as ethanol, acetone, and acetaldehyde.

 Packaging materials: The materials used for food and beverage packaging can also emit VOCs, particularly during the manufacturing process. For example, adhesives, coatings, and inks used on packaging materials can release VOCs such as toluene, benzene, and xylene.

 Cleaning and sanitation: The food and beverage industry relies on various cleaning and sanitation practices to ensure food safety and quality. However, some cleaning agents and disinfectants can release VOCs, particularly if they contain solvents or other volatile ingredients.

 Fermentation and brewing: VOCs are also produced during the fermentation and brewing of certain food and beverage products, such as beer, wine, and cheese. These compounds can contribute to the characteristic flavors and aromas of the final product.

Cooking and processing: Some cooking and processing methods used in the food and beverage industry can also produce VOCs. For example, grilling or frying meat can produce polycyclic aromatic hydrocarbons (PAHs), which are a type of VOC that can be carcinogenic.

Health impacts ⁽⁹⁾

There are various health diseases that may be caused by exposure to certain VOCs (Volatile Organic Compounds) found in food. Some of the potential health effects of exposure to VOCs in food may include:

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 USFDA 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. ⁽⁷⁾

Regulations and standards

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

The Food Safety and Standards Authority of India (FSSAI) has established permissible limits for certain VOCs in food products to ensure that they are safe for consumption. Here are the FSSAI standards for some common VOCs found in food products:

Testing methods

The examination of volatile compounds in food plays a significant role in food production as it provides information about the quality of food and its relationship to consumer preferences. Various chemical groups such as alcohols, aldehydes, acids, esters, terpenes, pyrazines, and furans contribute to the formation of aroma during food processing such as thermal treatment, fermentation, and storage. The analysis of aroma composition in food can be challenging due to the mixture of various molecules.

The four primary steps involved in the assessment of volatiles in food are isolation and concentration, separation, identification, and sensory characterization.

• Solid-phase micro-extraction (SPME) and stir bar sorptive extraction (SBSE) are the most commonly used techniques to separate a fraction of volatiles from non-volatiles.
• Solvent-assisted flavor evaporation (SAFE) is used to study the active components of food aroma by gas chromatography with olfactometry detector (GC-O).
• Volatiles are mainly separated using GC systems such as GC or comprehensive two-dimensional GCxGC, with mass spectrometry (MS, MS/MS, ToF–MS) being used for chemical compound identification.
• In addition to omics techniques, electronic nose technology shows promise in studying aroma. ⁽¹⁰⁾

Eurofins services

Eurofins offers a wide range of services related to volatile organic compound (VOCs) 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' VOCs 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).

Odor 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 VOCs 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

1. Cao XL, Sparling M, Dabeka R. Occurrence of 13 volatile organic compounds in foods from the Canadian total diet study. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2016;33(2):373-82. doi: 10.1080/19440049.2015.1129072. Epub 2016 Jan 5. PMID: 26731690.
2. Dauneau, P.; Perez-Martinique, G.  Chromatogr. A 1997, 775, 225−230
3. Dunemann, L.; Hajimiragha, H.  Chim. Acta 1993, 283, 199−206
4. Office of the Federal Register. Code of Federal Regulations; U.S. Government Printing Office:  Washington, DC, 1995; Vol. 21, parts 170−199.
5. https://aurigaresearch.com/pharmaceutical-testing/volatile-organic-compounds-testing/
6. https://ionscience.com/usa/applications/vocs-in-the-food-and-beverage-industry/
7. Volatile Organic Compounds in Foods:  A Five Year Study Mary Ellen Fleming-Jones and Robert E. Smith Journal of Agricultural and Food Chemistry2003 51 (27), 8120-8127DOI: 10.1021/jf0303159
8. https://www.fssai.gov.in/cms/food-safety-and-standards-regulations.php
9. https://www.fda.gov/medical-devices/safety-communications/update-certain-philips-respironics-ventilators-bipap-machines-and-cpap-machines-recalled-due
10. Starowicz, M. Analysis of Volatiles in Food Products. Separations2021, 8, 157. https://doi.org/10.3390/separations8090157

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