Identification and quantification of odorous compounds from adhesives used in food packaging materials by headspace solid phase extraction and headspace solid phase microextraction coupled to gas chromatography-olfactometry-mass spectrometry
Vera,P. (Universidad de Zaragoza) ; Uliaque,B. ; Canellas,E. ; Escudero,A. (Universidad de Zaragoza) ; Nerín,C. (Universidad de Zaragoza)
Resumen: Adhesives are often responsible for off-flavors in food in contact with packaging. The aim of this investigation was to identify by GC–O–MS the odorous compounds in five different types of adhesive (hotmelt, vinyl acetate ethylene, starch, polyvinyl acetate and acrylic) used in food packaging. In order to obtain a substantial number of compounds, they were extracted by two complementary extraction methods: HS-SPE and HS-SPME. Fifteen minutes extraction time using PDMS fiber for hotmelt adhesive and DVD/CAR/PDMS fiber for the other adhesives were the best conditions for defining a representative solvent-free adhesive extract using a rapid and simple D-GC–O technique. Thirty-three compounds were identified by GC–O–MS. These include butyric acid, acetic acid, methyl butyrate, 1-butanol and nonanal, which were present in most of the adhesives under study producing cheesy, rancid, sour, medicinal and green aromas, respectively. The concentrations were determined, the most abundant compound being acetic acid with concentrations from 22.9 to 8930 μg g−1 of adhesive.
Idioma: Inglés
DOI: 10.1016/j.aca.2012.07.045
Año: 2012
Publicado en: Analytica Chimica Acta 745 (2012), 53-63
ISSN: 0003-2670
Factor impacto JCR: 4.387 (2012)
Categ. JCR: CHEMISTRY, ANALYTICAL rank: 7 / 74 = 0.095 (2012) - Q1 - T1
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.
Exportado de SIDERAL (2025-11-13-14:57:30)
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Idioma: Inglés
DOI: 10.1016/j.aca.2012.07.045
Año: 2012
Publicado en: Analytica Chimica Acta 745 (2012), 53-63
ISSN: 0003-2670
Factor impacto JCR: 4.387 (2012)
Categ. JCR: CHEMISTRY, ANALYTICAL rank: 7 / 74 = 0.095 (2012) - Q1 - T1
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original. Exportado de SIDERAL (2025-11-13-14:57:30)
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Record created 2025-11-13, last modified 2025-11-13