Headspace GC-MS

Chemical Detection

A sample of the packaging material is heated to a specific temperature to release the volatile organic compounds into the headspace of the vial. The gas is then injected into a chromatographic column that separates the individual chemicals based on their interaction with the stationary phase. A mass spectrometer identifies the compounds by breaking them into fragments and measuring their mass to charge ratio.

This dual approach provides both the identity and the quantity of each substance present in the sample. Precise measurement of these volatiles prevents the distribution of packaging that could alter the sensory properties of the food. Automated systems can process multiple samples to provide a high throughput of data for production monitoring.

Technical Boundary

Results are compared against the limits set by industry guidelines or customer specifications. The technique is restricted to compounds that can be vaporized without decomposing the main substrate. This analysis defines the level of residual chemicals that remain after the drying or curing process.

It ensures that the final product is safe and free from undesirable odors.