Investigating the influence of packaging on the volatile profile of oats
5 December 2024
LCGC: The Column
This study explores how packaging materials impact the
flavour and safety of oats by examining volatile compound migration. Using
headspace sorptive extraction paired with comprehensive two-dimensional gas
chromatography and time-of-flight mass spectrometry (GCxGC–TOF MS), researchers
analysed six oat brands packaged in cardboard, paper, or plastic.
The findings
reveal significant differences in volatile profiles, with compounds such as
styrene and 2-ethyl hexanol migrating from packaging into the oats. These
interactions affect sensory attributes, like taste and aroma, and raise food
safety concerns.
The use of advanced techniques allowed for the detailed
identification of over 250 volatile compounds, demonstrating the crucial role
of packaging in preserving product quality. As recycled materials become
common, understanding and mitigating these interactions is essential. Download
the full article to learn how innovative analytics can ensure safer, tastier
food products.