Parts‐per‐trillion determination of styrene in yoghurt by purge‐and‐trap gas chromatography with mass spectrometry detection∗

Paper presented as a Poster at the ILSI Europe, International Symposium ‘Food Packaging—Ensuring the Safety and Quality of Foods’ held in Budapest (Hungary) from Sept. 11–13th 1996.

Abstract

Headspace sampling methods prior to capillary gas chromatography have been widely used for the determination of volatile compounds present in very different kinds of samples. This paper describes an automated and rapid system to determine volatiles from yoghurt. Thirty‐five volatile organic compounds (VOCs) were identified in polystyrene cups used for yoghurt packaging and 42 VOCs from yoghurt samples. Quantitation of styrene in several samples from the Spanish retail market was carried out.

Keywords:

• purge‐and‐trap
• headspace
• fatty food
• styrene
• yoghurt
• volatile organic compounds
• isotopic dilution
• GC‐MS‐SIM
• GC‐MS‐Scan

Notes

Paper presented as a Poster at the ILSI Europe, International Symposium ‘Food Packaging—Ensuring the Safety and Quality of Foods’ held in Budapest (Hungary) from Sept. 11–13th 1996.