A Multiresidue Approach to the Identification of Food Packaging-Derived Volatiles in Foods and Containers

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Abstract
A rapid approach to the tentative identification of food packaging-derived volatile residues in foods and containers by use of headspace sampling, capillary gas chromatography, and a computer data search program is described. Headspace vapors of samples are analyzed on OV-101 and Carbowax 20M columns. Peak retention time data of a sample on both columns are compared with those of common packaging raw materials, by-products, and processing agents maintained in a standard reference file. A list of possible identities based on the chromatographic peaks is compiled and printed out. Additional supporting data, such as relative peak response on each column, are examined to make a tentative identification. Other methods must be employed to confirm these identifications.

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