Unravelling the odour of printed food packaging materials ...

Dr. Inge Dirinck

SENSTECHFlemish Advice Centre for Sensory Quality of

Food Products and Food Contact Materials

Unravelling the odour of

printed food packaging materials

SENSTECH

Outline

• introduction – background – legislation

• food-packaging interactions (VOCs)

• taints vs. off-flavours of food products

off-odours of food contact materials (FCM)

• origin of packaging-related taints

• incidence of (packaging-related) taints and recalls

• odour-potent volatile components in FCM – odour wheel

• sensory analysis with regard to FCM: odour test and

taint transfer test

• odour profiling using gas chromatography-mass spectrometry

(GC-MS)

• fast screening of FCM with MS-based electronic nose (MS-nose)

• analytical approach of taint transfer tests

• case study – different ink types

• conclusions

SENSTECH

Introduction – background - legislation

• European framework regulation EU 1935/2004 art. 3

all FCM (direct or indirect contact) do not transfer their constituents to food

in quantities which could: INERT

• endanger human health

• bring about an unacceptable change in the composition of the food

• bring about a deterioration in the organoleptic characteristics

• production of odour-free FCM is not easy

• packaging-related taints: sometimes expensive recalls, claims

and reputational damage to company or brand

• insight in odour properties of FCM is important

Why does a FCM smell like it does?

What is the chemical background of the odour/smell of a FCM?

Which odour-potent volatile components determine the odour of a FCM?

• sense or nonsense of sensory and instrumental QC of FCM?

SENSTECH

Food–packaging interactions (VOCs)

FPscalping

migrationpermeation

• migration: transport of VOCs from FCM towards FP

• permeation: transport of VOCs from environment through

FCM to FP or transport van VOCs from FP through FCM to

the environment

• scalping: irreversible absorption of VOCs from FP in FCM

∴ deterioration or change of organoleptic properties of food

products (FP)

∴ (packaging-related) taints

SENSTECH

Taints versus off-flavours of food products

Off-odours of FCM• taints of food products

‣ unpleasant flavours or odours imparted to food through external

sources

‣ atypical flavours or odours caused by contamination by a chemical

foreign to the food

• off-flavours of food products

‣ unpleasant flavours or odours imparted to food through internal

deteriorative change (e.g. from oxidation of fats or microbial growth)

‣ atypical flavous or odours resulting from internal deterioration in the

food (chemical or microbiological)

• off-odours of food contact materials/packaging materials

‣ unpleasant, bad odours or intense odours of food contact materials

(FCM) or packaging materials due to bad production processes,

external contamination, ...Saxby, 1996; Baigrie, 2003

SENSTECH

Incidence of packaging-related taints and recalls

SENSTECH

Origin of packaging-related taints

• base products

• paper/card board: virgin vs. recycled substrates

• plastics: master batches (monomers, oligomers)

• ingredients, additives, production aids

• printing

• inks, varnishes, coatings, fountain solutions, solvents, ...

• printing process: technique, curing, speed, set-off, ...

• adhesives, glues

• production process/good manufacturing practices (GMP)

• thermal degradation, degradation of additives, ...

• external sources (transport, storage)

• humidity, microbial growth, permeation of VOCs due to low barrier

properties of packaging materials , ...

SENSTECH

componentodour

character

odour threshold

(in air)origin reference

hexanal grassy, green 320 ppbfat oxidation in card board /

oxidative drying of inks / byproduct PET

Pugh and Guthrie, 2000;Landy et al., 2004; Hopfer et al., 2010

propanoic acid cheesy, sharp 109 ppbbacterial activity in process

water

Ziegleder, 1998; Ziegleder, 2001;

Wiik and Helle, 1998

butanoic acid sweat, cheesy 14.4 ppbbacterial activity in process

water

Ziegleder, 1998; Ziegleder, 2001;

Wiik and Helle, 1998

benzaldehyde fatty, almond 186 ppbrecyclage / degradation of

inks, photo-initiators…Salthammer, 2002

Ziegleder et al., 2001

1-octene-3-olmushroom-like, musty

10 ppbfat oxidation, / recycled

card boardLandy et al., 2004

4-phenylcyclohexenelatex, plastic-

like0.3 ppb binder in coatings Wolkoff et al., 1996

2-ethyl-1-hexanolchemical, solvent

1.32 ppm solvents Tice, 1996

styrene plastic-like 0.32 ppmmonomer in polystyrene / styrene-butadiene coating

Saxby, 1996; Baigrie, 2003

Some odour-potent volatile components in FCM

SENSTECH

Sensory and instrumental quality control of FCM

• sensory QC

• odour test of FCM

• taint (transfer) test → analytical approach

∴possible taint problem?

• instrumental chemical-analytical QC

• odour profiling or odour characterisation with

gas chromatography-mass spectrometry (GC-MS)

∴identification of odour-potent packaging compounds

∴origin of odour-potent packaging compounds

• fast mass spectrometry-based electronic nose (MS-nose)

∴fast classification of FCM with regard to odour

∞ descriptive sensory analysis

SENSTECH

Sensory analysis with regard to FCM:

odour test and taint transfer test

odour test of FCM or

packaging material

taint (transfer) test of

packed food product or

food simulant

human nose as instrument

SENSTECH

Sensory analysis with regard to FCM: odour test

• intrinsic odour analysis of FCM (odour test)

• FCM in closed recipient during x time at y temperature

• odour intensity measured by a selected and trained

sensory panel (scale 0-4)

• paper and board

• EN 1230-1:2010

• other packaging materials except for paper and board

• DIN 10955:2004

• all FCM

• ISO 13302:2003

SENSTECH

• Paper and board intended to come into contact with

foodstuffs – Sensory analysis – Part 1: Odour

• odour test for intrinsic odour intensity of paper and board

packaging

• smelling of paper and board packaging after 24 h of storage

in a recipient

• intensity of the odour is evaluated on a scale 0-4

score odour assessment

0 no perceptible odour

1 odour just perceptible (difficult to define)

2 weak odour

3 clear odour

4 strong odour

European standard EN 1230-1: 2010 (part 1)

SENSTECH

• migration of volatile packaging components to packed food

products (taint test or taint transfer test)

• FCM in closed recipient together with food simulant

(indirect or direct contact) during x time at y temperature

• taint of test simulant (compared to control or reference

simulant) measured by a selected and trained sensory

panel on scale 0-4

• paper and board

• Robinson test

• EN 1230-2:2010

• other packaging materials except paper and board

• DIN 10955:2004

• all FCM

• ISO 13302:2003

Sensory analysis with regard to FCM: taint transfer test

SENSTECH

Robinson test

• Analytical method 9 (International Confectionery Association)

Transfer of packaging odours to cocoa and chocolate products (L. Robinson)

SENSTECH

score assessment of taint

0 no perceptible off-flavour

1 just perceptible off-flavour (difficult to define)

2 weak off-flavour

3 clear off-flavour

4 strong off-flavour


• Paper and board intended to come into contact with

foodstuffs – Sensory analysis – Part 2: Off-flavour (taint)

• taint test for evaluation of the migration of volatile components

from paper and board packaging to a food simulant

• tasting of food simulant (e.g. milk chocolate) after 48 h

indirect contact with paper of board packaging in recipient

• evaluation of the possible taint using score 0-4SENSTECH

� 48 h in recipient

� triangel test, extended triangel test (2 ref. +

1 test) or multicomparison test


SENSTECH

• Paper and board intended to come into contact with foodstuffs – Calibration of the odour test – Part 1: Odour

• Paper and board intended to come into contact with foodstuffs – Calibration of the off-flavour test – Part 2: Fatty food

• Paper and board intended to come into contact with foodstuffs – Calibration of the off-flavour test – Part 3: Dry food

• Calibration samplesodour off-flavour (taint)

fatty food dry foodbase paper coconut oil icing sugar

hexanal benzaldehyde

• people do not have the same odour sensitivity for VOCsvariability between different sensory panels depending on sensitivity

Sensory analysis with regard to FCM: sensory panel

SENSTECH

isolation of VOCs GC-MS analysis

• different isolation techniques• off-line (e.g. SDE)• on-line, automated (e.g. SPME)

SDE HS-SPME

S-HS

separation →chromatogram

identification

mass spectrum

semi-quantitative

determination → complexe

data matrix

↓data processing

27

39

4253

69

81

95

98

Odour profiling of FCM

using gas chromatography-mass spectrometry

SENSTECH

SDE-GC-MS 2 types of paper board - chromatograms

GC-MS profiling

2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00

-800000

-600000

-400000

-200000

0

200000

400000

600000

800000

Time-->

Abundance

24.000.00

-1000000

1000000

CO

2

2-p

ropanone

2-p

ropanol

meth

yl aceta

te

dia

cety

l1-b

uta

nol

2-b

uta

none

acetic a

cid

1-b

uta

nol

2-p

enta

none

penta

nal

pro

panoic

acid

2-e

thylfura

n

1,2

-pro

panedio

l

1-p

enta

nol

hexa

nal

2-m

eth

ylp

yra

zin

e (

I.S

.)

2-h

exa

none +

buta

noic

acid

1,3

-buta

nedio

lto

luene

furf

ura

lconta

min

ation

eth

ylb

enzene

1-h

exa

nol

m-x

yle

ne +

penta

noic

acid

2-h

epta

none

hepta

nal

sty

rene

p-x

yle

ne

2-b

uto

xyeth

an

ol

meth

yl hexa

noate

benzald

ehyde

pro

pylb

enzene

1-h

epta

nol

phenol

hexa

noic

acid

α-m

eth

yls

tyre

ne 2-p

enty

lfura

npro

pyle

ne g

lycol ehte

r 2 (

m/z

: 45,5

9,7

3)

*: p

ropyle

ne g

lycol ehte

r 3

*

C10

2-e

thyl-1-h

exa

nol

p-c

ym

ene

aceto

phenone

hepta

noic

acid

bra

nched h

ydro

carb

on

* *

*

**

*

2-p

ropenal

2-b

ute

nal

1-m

eth

oxy

-2-p

ropanol

2-p

ropenoic

acid

2-h

exe

nal

4-m

eth

ylh

exa

nal

2-h

epte

nal

m-e

thyltolu

ene

*

buta

noic

acid

pro

pyle

ne g

lycol ehte

r 1

limonene

2-o

cte

nal

3-m

eth

ylb

uta

nal

benzene

DRK

DF

SENSTECH

GC-MS profilingSDE-GC-MS 2 types of paper board - chromatograms

DRK

DF

26.00 28.00 30.00 32.00 34.00 36.00 38.00 40.00 42.00 44.00 46.00 48.00

-1200000

-1000000

-800000

-600000

-400000

-200000

0

200000

400000

600000

800000

1000000

1200000

1400000

Time-->

Abundance

-1400000

50.00

C11

C12

C13

C14

C15

C16

4-p

henylc

yclo

hexe

ne

DIP

N 1

DIP

N 2

DIP

N 3

DIP

N 4

bra

nched h

ydro

carb

ons

bra

nched h

ydro

carb

ons

bra

nched h

ydro

carb

ons

(m/z

: 43,5

7,7

1,8

5,9

9)

hydro

carb

ons

hydro

carb

ons

diis

obuty

l phta

late

C17

C18

pla

sticiz

er

este

r

hydro

carb

on

hydro

carb

on

bra

nched h

ydro

carb

ons

C11

unsatu

rate

d H

C

(m

/z: 41,4

3,5

5,6

9,8

3)

*

**

**

*

unsatu

rate

d

hydro

carb

ons

nonanal

isolo

ngifole

ne

junip

ene

trib

uty

l phosphate

cis

cala

mene

δ-cadie

ne

α-m

uuro

lene

SENSTECH

FCM

odour isolation odour isolation

separation

identification

semi-quantitative determination

data processing data processing

generation of

mass fingerprint

GC-MS profiling vs. MS-nose technology

Fast screening of FCM with MS-based electronic nose

FCM

SENSTECH

conformeconformeconformeconforme

non conformenon conformenon conformenon conforme

non conformenon conformenon conformenon conforme

Data analysis

(e.g. PCA)

Quadrupole MS

sensing system

Date Report HP4440 Method : Coffee Blends

VIAL SAMPLE N° CLASS FIT TO MODEL

5 171 Sumatra Excellent

6 196 Sumatra Excellent

7 217 Guatemala Excellent

8 495 Ethiopia Good

9 513 French roast Excellent

10 192 Unclassified Not a Match

11 277 French roast Good

12 315 Italian roast Excellent

13 168 In Progress

14 219 Waiting

15 333 Waiting

16 456 Waiting

17 567 WaitingAutomated

interpretation

and prediction

Fragmentation

4555

698191

115105124

141152

169

250

220202

191235179

Total mass

spectrum

Mass

fingerprint

Detector

Odour

isolation

Mass spectrometry-based electronic nose analysis

SENSTECH

89 139 189 239

Variable (m/z)

0

10

20

30

40

50

Response

39

m/z 60 � aliphatic acids

Mass spectrometry-based electronic nose analysisOverlay of mass fingerprints

SENSTECH

sensory analysis

HS-SPME-GC-MS

HS-SPME-MS-nose

EN 1230-2:2010

VP1 VP2 VP3 VP4

Taint (transfer) test 1.5 4.0 0.0 0.0

Analytical approach of taint transfer tests

SENSTECH

2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00

-200000

-150000

-100000

-50000

0

50000

100000

150000

200000

Time-->

Abundance

24.00

aceta

ldehyde

eth

anol

2-p

ropanon

meth

yla

ceta

at

2-m

eth

ylp

ropanal

dia

cety

l

azijn

zuur

3-m

eth

ylb

uta

nal

2-m

eth

ylb

uta

nal

3-h

ydro

xy-2

-buta

no

n

penta

nal

onbekende (

m/z

:45,7

7)

2-p

enta

nol

meth

ylb

uta

noaat

1-e

thoxy

-2-p

ropa

nol

2-m

eth

ylp

ropaanzuur

2,3

-buta

andio

l

1,3

-buta

andio

lhexa

nal

eth

ylb

uta

noaat

buty

laceta

at

meth

ylp

yra

zin

e

*: 3

-meth

ylb

uta

anzuur

2-f

ura

anm

eth

anol

2-m

eth

ylb

uta

anzuur

dim

eth

yls

ulfon

γ-buty

rola

cto

n

*: b

uta

anzuur

*

4-h

ydro

xy-4

-meth

yl-2-p

enta

non (

IS)

*

2-h

epta

non

*: 2

-hepta

nol

2,5

-dim

eth

ylp

yra

zin

e

2,3

-dim

eth

ylp

yra

zin

e

benzald

ehyde

hexa

anzuur

1-o

cte

en-3

-ol

trim

eth

ylp

yra

zin

e

benzeenaceta

ldehyde

acety

lpyro

ol

*

onbekende (

m/z

:43,4

5,8

8)

onbekende (

m/z

:43,4

5,8

8)

benzeenm

eth

anol

ble

edin

g

ble

edin

g

ble

edin

g

2-p

ropanol

trim

eth

yla

min

e

eth

yla

ceta

at

1-b

uta

nol

meth

ylm

eth

acry

laat

pro

pyle

engly

col

tetr

am

eth

ylb

uta

andin

itrile

tert

iair b

uty

l is

obuty

l eth

er

*

0.00

milk chocolate REF

milk chocolate VP1

HS-SPME-GC-MS milk chocolate - chromatograms


SENSTECH

2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00

-200000

-150000

-100000

-50000

0

50000

100000

150000

200000

Time-->

Abundance

24.00

eth

anol

azijn

zuur

3-m

eth

ylb

uta

nal

2,3

-buta

andio

l

*: b

uta

anzuur

hexa

nal

dim

eth

yls

ulfon

2-h

epta

non

2,5

-dim

eth

ylp

yra

zin

e

benzald

ehyde

trim

eth

ylp

yra

zin

e

**

2-p

ropanol

penta

nal

1-p

enta

nol

4-m

eth

ylh

exa

nal

2-h

epte

nal

1-o

cte

en-3

-ol

octa

nal

2-p

enty

lfura

an

2-o

cte

nal

3-o

cte

en-2

-on

*

*

0.00

milk chocolate REF

milk chocolate VP2

HS-SPME-GC-MS milk chocolate - chromatograms


SENSTECH

-1.0

-0.5

0

0.5

1.0

-1.0 -0.8 -0.6 -0.4 -0.2 0 0.2 0.4 0.6 0.8 1.0

PC1: 36%, PC2: 25%

REF1

REF2

REF3

VP2(1)

VP2(2)

VP2(3)

VP4(1)

VP4(2)VP4(3)

VP1(1)

VP1(2)

VP1(3)

VP3(1)

VP3(2)VP3(3)

ethanal

2-methylpropanal

3-methylbutanal

2-methylbutanal

benzaldehyde

benzeenacetaldehyde

nonanal

2-fenyl-2-butenal

2-propanon

diacetyl

3-hydroxy-2-butanon

2-heptanon

2-nonanon

2-undecanon

ethanol

2-pentanol1-ethoxy-2-propanol

2,3-butaandiol

1,3-butaandiol

2-heptanol

benzeenmethanol

2-fenylethanol

azijnzuur

2-methylpropaanzuur

butaanzuur

3-methylbutaanzuur

2-methylbutaanzuur

hexaanzuur

octaanzuur

nonaanzuur

methylpyrazine

2,5-dimethylpyrazine

2,3-dimethylpyrazine

trimethylpyrazine2,5-dimethyl-3-ethylpyrazine

tetramethylpyrazine

2,3,5-trimethyl-6-ethylpyrazine

methylacetaat

methylbutanoaat

ethylbutanoaat

butylethanoaat

fenylethylacetaat

2-furaanmethanol

dimethylsulfon

γ-butyrolacton

acetylpyrool

guaiacol

maltol

2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-on

2-propanol

pentanal1-pentanol

hexanal

4-methylhexanal

2-heptenal

1-octeen-3-ol

2-pentylfuraan

octanal

2-octenal

trimethylamine

ethylacetaat

1-butanol

methylmethacrylaat

propyleenglycol

tetramethylbutaandinitriletertiair butyl isobutyl etherisolongifoleen onbekend terpeen

plasticiser (m/z: 71,111,143,159,173,243)

trichlooretheenδ-3-careent-decahydronaftaleen

pentylcyclohexaan

junipeen

decahydro-2-methylnaftaleen

VP1

VP2

REF, VP3 en VP4

HS-SPME-GC-MS milk chocolate – PCA-biplot all components


SENSTECH

Factor 1

Factor 2

Factor 3

REF2

REF3

REF4REF5

VP2(2)

VP2(5)

VP1(1)

VP3(5)

VP2(1)

VP2(3)

VP2(4)

VP1(2)

VP1(3)

VP1(4)

VP1(5)

VP3(1)

VP3(2)VP3(3)

VP3(4)

VP4(1)

VP4(2) VP4(3)

VP4(4)VP4(5)

PC1: 91%; PC2: 7%; PC3: 1%

Factor 1

Factor 2

Factor 3

40

54

61

89103117124131138145159166173180187194201208215222229236243250627690104118132139146153160167174181188195202209216223230237244 4263779198105

126140168175182196203210217224231238245

43

506478929910611312012713414114815516216917618319019720421121822523223924658

65

72

7910010711412112813514214915616317017718419119820521221922623324024752

59

66

73

80879410110811512212913614315015716417117818519219920621322022723424124846

53

60

74

88

1021091161231301371441511581651721791861932002142212282352422494768

75

82

9611015241

48

ethyl acetate

tetramethylbutanedinitrile

plasticiser

tertiair butyl isobutyl ether

hexanal

55

69

83

97111125

49

56

70

84

112119133147154161189

57

71

85

44

5186

93

45

6781

95

207

acetic acid

2,3-butanediol

1-octene-3-ol

VP2

VP1

REF, VP3, VP4

MS-nose technology milk chocolate – PCA-plot


SENSTECH

Ink type Code

Low migration ink LMQ

Low odour ink LHex

Quadri oxidative ink EXA

UV curing ink UV

Foil ink FST

Case study of different ink types

Black inks: K

Cyan inks: C

• descriptive sensory analysis

• GC-MS profiling

• correlation between GC-MS and sensory data using PCA

• fast MS-nose classification

Substrate: standard paper

SENSTECH

0,0

1,0

2,0

3,0

4,0

5,0

6,0

7,0

ExactK

UVK

FolieK

LHexK

odour intensity

typical card

board odoursolvent /

chemical

grassy/

green

Score sums

n = 10 Exact K UV K Foil K LHex K

odour intensity 55.9 19.6 33.3 7.9

solvent / chemical 30.1 9.7 8.5 5.1

grassy/ green 19.4 7.0 7.1 7.5

typical card boardodour

9.5 12.3 38.2 13.2

Score means

n = 10 ExactK UV K Folie K LHex K

odour intensity 5.6 2.0 3.3 0.8

solvent / chemical 3.0 1.0 0.9 0.5

grassy/ green 1.9 0.7 0.7 0.8

typical card boardodour

1.0 1.2 3.8 1.3

Case study of different ink typesDescriptive sensory analysis of printed paper –4 attributes – trained sensory panel (n = 10)

SENSTECH

EXA K

UV K

2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00

-800000

-600000

-400000

-200000

0

200000

400000

600000

800000

Time-->

Abundance

0.00 20.00

-1000000

1000000

eth

anol

2-p

ropenal2-p

ropanon

isopro

pyla

lcohol

2-m

eth

ylp

ropanal

1-p

ropanol

dia

cety

l buta

nal

2-b

uta

non

azijn

zuur2-m

eth

ylfura

an

eth

yla

ceta

at

2-b

ute

nal

3-m

eth

ylb

uta

nal

2-m

eth

ylb

uta

nal

2-p

enta

non

1-b

uta

nol

benzeen

1-p

ente

n-3

-on

1-p

ente

n-3

-ol

tric

hlo

ore

theen

2-e

thylfura

an

2-p

ente

nal

1-p

enta

nol*

tolu

een

2-h

exa

non

buta

anzuur

2-m

eth

ylp

yra

zin

e (

I.S

.)

2-h

exe

nal

4-h

yd

rox

y-4

-meth

yl-

2-p

en

tan

on

eth

ylb

enzeen

1-h

exa

nolxy

leen (

o,p

)3-h

epta

non

2-h

epta

non

sty

reen

penta

anzuur

penty

loxi

raan

m-x

yle

en

2-b

uto

xyeth

an

ol

meth

ylh

exa

noaat

cum

een

1-b

uto

xy-2

-pro

pa

nol

2-i

so

pro

po

xyeth

yla

ceta

at*

2-h

epte

nal*

benzald

ehyde

cyclo

hexan

on

1-e

thoxy

-2-p

ropa

nol

1-m

eth

oxy

-2-p

ropanol

isobuty

lalc

ohol

1-m

eth

oxy-2

-pro

pyla

ceta

at

*

*

*

onbekend (

m/z

: 43,

59,

86)

hepta

nal*

hexa

nal

penta

nal*

HS-SPME-GC-MS profiling printed paper - chromatograms


SENSTECH

EXA K

UV K

22.00 24.00 26.00 28.00 30.00 32.00 34.00 36.00 38.00

-800000

-600000

-400000

-200000

0

200000

400000

600000

800000

Time-->

Abundance

20.00 40.00

-1000000

1000000α

-pin

een

n-p

ropylb

enzeen

o-e

thyltolu

een

p-e

thyltolu

een C

3-b

enzeen (

1)

1-o

cte

n-3

-on

m-e

thyltolu

een

hexa

anzuur*

eth

yl-

3-e

tho

xyp

rop

an

oaat*

2-p

enty

lfura

an

C3-b

enzeen(2

)1-(

2-m

eth

oxy

pro

poxy

)-2-p

ropa

nol

ally

lbenzeen

C3-b

enzeen(3

)1-m

eth

yl-2-(

1-m

eth

yle

thyl)benzeen

limoneen

dië

thylb

enzeen

o-p

ropyltolu

een

m-p

ropyltolu

een

1-o

cta

nol

2-e

thyl-1,4

-dim

eth

ylb

enzeen

1-e

thyl-2,4

-dim

eth

ylb

enzeen

1-e

thyl-2,3

-dim

eth

ylb

enzeen

undecaan

meth

ylo

cta

noaat

C4-b

enzeen (

1)

dim

eth

ylb

uta

an

dio

aat

2-e

thylh

exa

anzuur

C4-b

enzeen (

2)

2-n

onenal

C4-b

enzeen (

3)

octa

anzuur

1,2

,3,4

-tetr

ahydro

naft

ale

en

buty

lgly

cola

ceta

at*

menth

ol*

naft

ale

en

dodecaan

1-f

en

yl-

2-b

uta

no

n*

decanal*

2-d

ecenal*

nonaanzuur

ally

lbenzoaat

isoborn

yla

ceta

at

4-f

enylc

yclo

hexe

en*

trid

ecaan

tetr

adecaan

2-u

ndecenal* ju

nip

een

penta

decaan

dië

thylfta

laat

hexa

decaan

octa

nal*

2-o

cte

nal*

onbekend (

m/z

: 41,

55,

71)

*

* cam

phor*

HS-SPME-GC-MS profiling printed paper - chromatograms


SENSTECH

LHex en LMQlower conc. VOCs

-1.0

-0.5

0

0.5

1.0

-1.0 -0.8 -0.6 -0.4 -0.2 0 0.2 0.4 0.6 0.8 1.0

PC1: 53%, PC2: 21%

LMQK1

LMQK2LMQK3

LHEXK1LHEXK2

LHEXK3

EXAK1EXAK2

EXAK3

FSTK1FSTK2

FSTK3

UVK1

UVK2UVK3

butanalpentanal

hexanal

heptanal

octanal

nonanal

decanal

2-methylpropanal

3-methylbutanal2-methylbutanal2-ethylhexanal

benzaldehyde

isopropylbenzaldehyde2-propenal

2-butenal2-pentenal

2-hexenal

2-heptenal2-octenal

2-nonenal

2-decenal

2-undecenal

2-propanon

2-butanon

2-pentanon

2-hexanon

2-heptanon

diacetyl

1-penten-3-ol

1-octen-3-on

4-hydroxy-4-methyl-2-pentanoncyclohexanon

1-fenyl-2-butanon

azijnzuur

butaanzuur

pentaanzuur

hexaanzuur

octaanzuur

nonaanzuur

2-ethylhexaanzuur

ethanol

1-propanol

1-butanol

1-pentanol

1-hexanol

1-octanol

isopropylalcohol

1-penten-3-on

1-methoxy-2-propanol 1-ethoxy-2-propanol1-butoxy-2-propanol

2-butoxyethanol

benzeen

tolueen

ethylbenzeen

xyleen (o,p)

styreen

isopropylbenzeen

n-propylbenzeen

ethyltolueen (o

p-ethyltolueen

m-ethyltolueen

C3-benzeen (1)

C3-benzeen (2)

C3-benzeen (3)

1-methyl-2-(methylethyl)benzeen

diëthylbenzeeno-propyltolueen

m-propyltolueen

2-ethyl-1,4-dimethylbenzeen 1-ethyl-2,4-dimethylbenzeen1-ethyl-2,3-dimethylbenzeen

C4-benzeen (1)C4-benzeen (2)

C4-benzeen (3)2-methylfuraan

2-ethylfuraan

2-pentylfuraan

undecaandodecaan

tridecaan

ethylacetaat

2-isopropoxyethylacetaat

butylglycolacetaat

methylhexanoaat

methyloctanoaat

ethyl-3-ethoxypropanoaat

dimethylbutaandioaat

allylbenzoaat

butyloctanoaat

α-pineen

limoneen

linaloollinalylacetaat

isobornylacetaat

menthol

camphor

trichlooretheen

pentyloxiraan

1,2,3,4-tetrahydronaftaleen

diëthylftalaat

naftaleen

3-heptanon

EXA en FSTaldehydes / volatile acids

UVspecific

compounds

HS-SPME-GC-MS profiling printed paper – principal component analysis


SENSTECH

EXA

Factor1

Factor2

Factor3

FSTK1.D

UVK4.D

UVK3.DUVK2.D

FSTK4.D

UVK1.D

FSTK3.DFSTK2.D

LMQK3.D

EXAK4.D

LMQK2.D

EXAK3.D

LMQK1.D

EXAK2.D

LHEXK4.D

EXAK1.D

LHEXK3.DLHEXK2.D

LHEXK1.D

LMQK4.D

Factor1

Factor2

Factor3

59

43

85

91

97

86

92

57

87

111

404652

58

6470

76

8288

94100

106

112

118124130136142

148

154160166172178184190196

202208214220226232238244250

41

47

5365

71

77

83

89

95

101107

113

119

125

131137143149

155

161167173179185191197

203209215221227233239245

42

4854

60

6672

7884

90 96102

108

114

120126

132

138

144150156162

16817418018619219820421021622222823424024649

556167

73

79103 109115121

127

133139

145151157163169

175181187193199205211

217223229235241247

44

50

56

62

6874

80

98104 110

116122128134140

146152158164170176

182188194200206212218224230236242248

45

5163

69

75

81

93

99

105

117

123129135

141

147153159165

171177

183

189195201207213219225231237243249

phenyl derivates

toluene

higher HC

aldehydes (sat. + unsat.)

volatile acids

furanes

hexanal

butyl glycolacetate (UV), 2-isopropoxyethylacetate (UV), volatile acids (EXACT)

4-hydroxy-4-methyl-2-pentanone

UV

LMQLHex FST

PC1: 79%, PC2: 10%, PC3: 9%

SIMCA-I.D.: 13.46

HS-SPME-MS-nose printed paper – principal component analysis (PCA)


SENSTECH

LHex

EXAUV

-1.0

-0.5

0

0.5

1.0

-1.0 -0.8 -0.6 -0.4 -0.2 0 0.2 0.4 0.6 0.8 1.0

PC1: 57%, PC2: 21%

LHEXK1LHEXK2

LHEXK3

EXAK1EXAK2

EXAK3

FSTK1FSTK2

FSTK3

UVK1UVK2

UVK3

butanal

pentanal

hexanal

heptanal

octanalnonanal

decanal

2-methylpropanal

3-methylbutanal

2-methylbutanal

2-ethylhexanal

benzaldehyde

isopropylbenzaldehyde

2-propenal

2-butenal

2-pentenal

2-hexenal

2-heptenal

2-octenal

2-nonenal

2-decenal

2-undecenal

2-propanon

2-butanon2-pentanon

2-hexanon

2-heptanon

3-heptanon

diacetyl

1-penten-3-on

1-octen-3-on

4-hydroxy-4-methyl-2-pentanon

cyclohexanon

1-fenyl-2-butanon

azijnzuur

butaanzuurpentaanzuur

hexaanzuur

octaanzuur

nonaanzuur

2-ethylhexaanzuur

ethanol

1-propanol

1-butanol

1-pentanol

1-hexanol

1-octanol

isopropylalcohol

1-penten-3-ol

1-methoxy-2-propanol1-ethoxy-2-propanol

1-butoxy-2-propanol

2-butoxyethanol

benzeen

tolueen

ethylbenzeenxyleen (o,p)

styreen

isopropylbenzeen

n-propylbenzeeno-ethyltolueen

p-ethyltolueen

ethyltolueen (m

C3-benzeen (1)

C3-benzeen (2)

C3-benzeen (3)

1-methyl-2-(methylethyl)benzeen

diëthylbenzeen

o-propyltolueen

m-propyltolueen

2-ethyl-1,4-dimethylbenzeen

1-ethyl-2,4-dimethylbenzeen1-ethyl-2,3-dimethylbenzeen

C4-benzeen (1)

C4-benzeen (2)

C4-benzeen (3)

2-methylfuraan

2-ethylfuraan

undecaan

dodecaan

tridecaan

ethylacetaat

2-isopropoxyethylacetaat

butylglycolacetaat

methylhexanoaat

methyloctanoaat

ethyl-3-ethoxypropanoaatdimethylbutaandioaat

allylbenzoaat

α-pineen

limoneen

linaloollinalylacetaat

isobornylacetaat

mentholcamphor

trichlooretheen

pentyloxiraan

1,2,3,4-tetrahydronaftaleen

diëthylftalaat

naftaleen

ODOUR INTENSITY

SOLVENT/ CHEMICALGRASSY/ GREEN

TYPICAL CARD BOARD ODOUR

2-pentylfuraan

FST

HS-SPME-MS-nose + sensory analysis printed paper – principal component analysis (PCA)


SENSTECH

Conclusions

• production of odour-free or low odour FCM is not easy

• complex odour of FCM is influenced by composition ánd good

manufacturing practices

• positive effect on the odour using low odour inks

• to unravel the odour of FCM → GC-MS profiling

Why does a FCM smell like it does?

What is the chemical background of the odour/smell of a FCM?

Which odour-potent volatile components determine the odour of a FCM?

What is the impact of the printing process on the odour of a FCM?

• sensory analysis for compliance work (DoC)

• sensory QC in company can avoid packaging-related taints

• recalls can be expensive and can compromise the reputation

of a company or brand

• storage of reference materials of different production batches

• (odour) quality of FCM has to be paid

SENSTECH

SENSTECH

Flemish Advice Centre for Sensory Quality of

Food Products and Food Contact Materials

Dr. Inge Dirinck

Technologiepark 3, IIC

BE-9052 Gent (Zwijnaarde)

Belgium

+32 498/900.802

[email protected]

www.senstech.be

SENSTECH

Unravelling the odour of printed food packaging materials ...

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Transcript of Unravelling the odour of printed food packaging materials ...