Food decomposition analysis using the Micro-Chamber/Thermal Extractor and TD–GC–MS

The shelf life of food products is of huge interest to the food industry. The main factor governing the period of shelf life is the rate of decomposition. As food decomposes, desirable flavour compounds in the emission profile diminish, while undesirable off-odours and potentially hazardous compounds increase.

This application note investigates decomposition of three types of bacon, with sampling using Markes’ Micro-Chamber/Thermal Extractor™ and analysis by automated thermal desorption (TD)–GC–MS.

The ability to quantitatively retain compounds over a wide volatility range is emphasised, along with the ease of sample preparation.

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