This study demonstrates the Centri® sample extraction and enrichment platform’s unique multi-step enrichment feature to enhance the discovery of trace-level, packaging-derived contaminants in food and beverage samples by gas chromatography–mass spectrometry (GC–MS). Common volatile aromatic impurities (benzene, toluene, ethylbenzene, xylene and styrene) were analysed in tomato paste, orange juice and coffee using headspace– trap mode, with and without multi-step enrichment. Limits of detection were found to be in the order of 0.03 (BTEX) to 0.4 ppb (styrene) from a single vial; however, using multistep enrichment, the detection limits were determined to be four times lower.
Packaging is ubiquitous in the food and beverage industry, being indispensable for the storage, transportation and handling of products. However, packaging can be a source of volatile organic compounds (VOCs) that have the potential to migrate into the foodstuff through direct or indirect contact, and can affect the flavour and aroma of products and also pose health risks to consumers. VOCs emitted from packaging materials are regulated in the EU (under EC 1935/2004), in the US (under 21CFR175) and in China (under GB 9685- 2016).
BTEX compounds (benzene, toluene, ethylbenzene, xylene isomers) and styrene are potentially harmful compounds that may remain in packaging as manufacturing residue or result from degradation of the packaging material postmanufacture. GC–MS is routinely used in the detection of these compounds as well as other potential food contaminants. Analytes can be extracted directly from food packaging,1 but it is those that have transferred from packaging to foodstuffs that are directly relevant to consumers, and detection of these trace compounds requires different approaches.
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