Combining Thermal Desorption GC and TOF-MS for the Determination of Melon VOC Profiles
October 01, 2015
The quality and safety of ready-to-eat packaged foods-such as salads-is very difficult for consumers and suppliers to judge, and improving this situation is the focus of a Europe-wide research project. Part of the project is devoted to the development of better methods to detect and analyze the volatile organic compounds released from relevant food types, in an effort to identify biomarkers for quality and microbial contamination. This article examines one important food (melon) and shows how a method based on thermal desorption (TD) with gas chromatography-time-of-flight-mass spectrometry (GC–TOF-MS) can elucidate how key volatiles vary with time of storage and with the size of the melon pieces. The article highlights how such analytical information will be of value in efforts to improve the quality and safety of ready-to-eat foods.