Post on 17-Mar-2022
Dr. Inge Dirinck
SENSTECHFlemish Advice Centre for Sensory Quality of
Food Products and Food Contact Materials
Unravelling the odour of
printed food packaging materials
SENSTECH
Outline
• introduction – background – legislation
• food-packaging interactions (VOCs)
• taints vs. off-flavours of food products
off-odours of food contact materials (FCM)
• origin of packaging-related taints
• incidence of (packaging-related) taints and recalls
• odour-potent volatile components in FCM – odour wheel
• sensory analysis with regard to FCM: odour test and
taint transfer test
• odour profiling using gas chromatography-mass spectrometry
(GC-MS)
• fast screening of FCM with MS-based electronic nose (MS-nose)
• analytical approach of taint transfer tests
• case study – different ink types
• conclusions
SENSTECH
Introduction – background - legislation
• European framework regulation EU 1935/2004 art. 3
all FCM (direct or indirect contact) do not transfer their constituents to food
in quantities which could: INERT
• endanger human health
• bring about an unacceptable change in the composition of the food
• bring about a deterioration in the organoleptic characteristics
• production of odour-free FCM is not easy
• packaging-related taints: sometimes expensive recalls, claims
and reputational damage to company or brand
• insight in odour properties of FCM is important
Why does a FCM smell like it does?
What is the chemical background of the odour/smell of a FCM?
Which odour-potent volatile components determine the odour of a FCM?
• sense or nonsense of sensory and instrumental QC of FCM?
SENSTECH
Food–packaging interactions (VOCs)
FPscalping
migrationpermeation
• migration: transport of VOCs from FCM towards FP
• permeation: transport of VOCs from environment through
FCM to FP or transport van VOCs from FP through FCM to
the environment
• scalping: irreversible absorption of VOCs from FP in FCM
∴ deterioration or change of organoleptic properties of food
products (FP)
∴ (packaging-related) taints
SENSTECH
Taints versus off-flavours of food products
Off-odours of FCM• taints of food products
‣ unpleasant flavours or odours imparted to food through external
sources
‣ atypical flavours or odours caused by contamination by a chemical
foreign to the food
• off-flavours of food products
‣ unpleasant flavours or odours imparted to food through internal
deteriorative change (e.g. from oxidation of fats or microbial growth)
‣ atypical flavous or odours resulting from internal deterioration in the
food (chemical or microbiological)
• off-odours of food contact materials/packaging materials
‣ unpleasant, bad odours or intense odours of food contact materials
(FCM) or packaging materials due to bad production processes,
external contamination, ...Saxby, 1996; Baigrie, 2003
SENSTECH
Origin of packaging-related taints
• base products
• paper/card board: virgin vs. recycled substrates
• plastics: master batches (monomers, oligomers)
• ingredients, additives, production aids
• printing
• inks, varnishes, coatings, fountain solutions, solvents, ...
• printing process: technique, curing, speed, set-off, ...
• adhesives, glues
• production process/good manufacturing practices (GMP)
• thermal degradation, degradation of additives, ...
• external sources (transport, storage)
• humidity, microbial growth, permeation of VOCs due to low barrier
properties of packaging materials , ...
SENSTECH
componentodour
character
odour threshold
(in air)origin reference
hexanal grassy, green 320 ppbfat oxidation in card board /
oxidative drying of inks / byproduct PET
Pugh and Guthrie, 2000;Landy et al., 2004; Hopfer et al., 2010
propanoic acid cheesy, sharp 109 ppbbacterial activity in process
water
Ziegleder, 1998; Ziegleder, 2001;
Wiik and Helle, 1998
butanoic acid sweat, cheesy 14.4 ppbbacterial activity in process
water
Ziegleder, 1998; Ziegleder, 2001;
Wiik and Helle, 1998
benzaldehyde fatty, almond 186 ppbrecyclage / degradation of
inks, photo-initiators…Salthammer, 2002
Ziegleder et al., 2001
1-octene-3-olmushroom-like, musty
10 ppbfat oxidation, / recycled
card boardLandy et al., 2004
4-phenylcyclohexenelatex, plastic-
like0.3 ppb binder in coatings Wolkoff et al., 1996
2-ethyl-1-hexanolchemical, solvent
1.32 ppm solvents Tice, 1996
styrene plastic-like 0.32 ppmmonomer in polystyrene / styrene-butadiene coating
Saxby, 1996; Baigrie, 2003
Some odour-potent volatile components in FCM
SENSTECH
Sensory and instrumental quality control of FCM
• sensory QC
• odour test of FCM
• taint (transfer) test → analytical approach
∴possible taint problem?
• instrumental chemical-analytical QC
• odour profiling or odour characterisation with
gas chromatography-mass spectrometry (GC-MS)
∴identification of odour-potent packaging compounds
∴origin of odour-potent packaging compounds
• fast mass spectrometry-based electronic nose (MS-nose)
∴fast classification of FCM with regard to odour
∞ descriptive sensory analysis
SENSTECH
Sensory analysis with regard to FCM:
odour test and taint transfer test
odour test of FCM or
packaging material
taint (transfer) test of
packed food product or
food simulant
human nose as instrument
SENSTECH
Sensory analysis with regard to FCM: odour test
• intrinsic odour analysis of FCM (odour test)
• FCM in closed recipient during x time at y temperature
• odour intensity measured by a selected and trained
sensory panel (scale 0-4)
• paper and board
• EN 1230-1:2010
• other packaging materials except for paper and board
• DIN 10955:2004
• all FCM
• ISO 13302:2003
SENSTECH
• Paper and board intended to come into contact with
foodstuffs – Sensory analysis – Part 1: Odour
• odour test for intrinsic odour intensity of paper and board
packaging
• smelling of paper and board packaging after 24 h of storage
in a recipient
• intensity of the odour is evaluated on a scale 0-4
score odour assessment
0 no perceptible odour
1 odour just perceptible (difficult to define)
2 weak odour
3 clear odour
4 strong odour
European standard EN 1230-1: 2010 (part 1)
SENSTECH
• migration of volatile packaging components to packed food
products (taint test or taint transfer test)
• FCM in closed recipient together with food simulant
(indirect or direct contact) during x time at y temperature
• taint of test simulant (compared to control or reference
simulant) measured by a selected and trained sensory
panel on scale 0-4
• paper and board
• Robinson test
• EN 1230-2:2010
• other packaging materials except paper and board
• DIN 10955:2004
• all FCM
• ISO 13302:2003
Sensory analysis with regard to FCM: taint transfer test
SENSTECH
Robinson test
• Analytical method 9 (International Confectionery Association)
Transfer of packaging odours to cocoa and chocolate products (L. Robinson)
SENSTECH
score assessment of taint
0 no perceptible off-flavour
1 just perceptible off-flavour (difficult to define)
2 weak off-flavour
3 clear off-flavour
4 strong off-flavour
European standard EN 1230-2: 2010 (part 2)
• Paper and board intended to come into contact with
foodstuffs – Sensory analysis – Part 2: Off-flavour (taint)
• taint test for evaluation of the migration of volatile components
from paper and board packaging to a food simulant
• tasting of food simulant (e.g. milk chocolate) after 48 h
indirect contact with paper of board packaging in recipient
• evaluation of the possible taint using score 0-4SENSTECH
� 48 h in recipient
� triangel test, extended triangel test (2 ref. +
1 test) or multicomparison test
European standard EN 1230-2: 2010 (part 2)
SENSTECH
• Paper and board intended to come into contact with foodstuffs – Calibration of the odour test – Part 1: Odour
• Paper and board intended to come into contact with foodstuffs – Calibration of the off-flavour test – Part 2: Fatty food
• Paper and board intended to come into contact with foodstuffs – Calibration of the off-flavour test – Part 3: Dry food
• Calibration samplesodour off-flavour (taint)
fatty food dry foodbase paper coconut oil icing sugar
hexanal benzaldehyde
• people do not have the same odour sensitivity for VOCsvariability between different sensory panels depending on sensitivity
Sensory analysis with regard to FCM: sensory panel
SENSTECH
isolation of VOCs GC-MS analysis
• different isolation techniques• off-line (e.g. SDE)• on-line, automated (e.g. SPME)
SDE HS-SPME
S-HS
separation →chromatogram
identification
mass spectrum
semi-quantitative
determination → complexe
data matrix
↓data processing
27
39
4253
69
81
95
98
Odour profiling of FCM
using gas chromatography-mass spectrometry
SENSTECH
SDE-GC-MS 2 types of paper board - chromatograms
GC-MS profiling
2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00
-800000
-600000
-400000
-200000
0
200000
400000
600000
800000
Time-->
Abundance
24.000.00
-1000000
1000000
CO
2
2-p
ropanone
2-p
ropanol
meth
yl aceta
te
dia
cety
l1-b
uta
nol
2-b
uta
none
acetic a
cid
1-b
uta
nol
2-p
enta
none
penta
nal
pro
panoic
acid
2-e
thylfura
n
1,2
-pro
panedio
l
1-p
enta
nol
hexa
nal
2-m
eth
ylp
yra
zin
e (
I.S
.)
2-h
exa
none +
buta
noic
acid
1,3
-buta
nedio
lto
luene
furf
ura
lconta
min
ation
eth
ylb
enzene
1-h
exa
nol
m-x
yle
ne +
penta
noic
acid
2-h
epta
none
hepta
nal
sty
rene
p-x
yle
ne
2-b
uto
xyeth
an
ol
meth
yl hexa
noate
benzald
ehyde
pro
pylb
enzene
1-h
epta
nol
phenol
hexa
noic
acid
α-m
eth
yls
tyre
ne 2-p
enty
lfura
npro
pyle
ne g
lycol ehte
r 2 (
m/z
: 45,5
9,7
3)
*: p
ropyle
ne g
lycol ehte
r 3
*
C10
2-e
thyl-1-h
exa
nol
p-c
ym
ene
aceto
phenone
hepta
noic
acid
bra
nched h
ydro
carb
on
* *
*
**
*
2-p
ropenal
2-b
ute
nal
1-m
eth
oxy
-2-p
ropanol
2-p
ropenoic
acid
2-h
exe
nal
4-m
eth
ylh
exa
nal
2-h
epte
nal
m-e
thyltolu
ene
*
buta
noic
acid
pro
pyle
ne g
lycol ehte
r 1
limonene
2-o
cte
nal
3-m
eth
ylb
uta
nal
benzene
DRK
DF
SENSTECH
GC-MS profilingSDE-GC-MS 2 types of paper board - chromatograms
DRK
DF
26.00 28.00 30.00 32.00 34.00 36.00 38.00 40.00 42.00 44.00 46.00 48.00
-1200000
-1000000
-800000
-600000
-400000
-200000
0
200000
400000
600000
800000
1000000
1200000
1400000
Time-->
Abundance
-1400000
50.00
C11
C12
C13
C14
C15
C16
4-p
henylc
yclo
hexe
ne
DIP
N 1
DIP
N 2
DIP
N 3
DIP
N 4
bra
nched h
ydro
carb
ons
bra
nched h
ydro
carb
ons
bra
nched h
ydro
carb
ons
(m/z
: 43,5
7,7
1,8
5,9
9)
hydro
carb
ons
hydro
carb
ons
diis
obuty
l phta
late
C17
C18
pla
sticiz
er
este
r
hydro
carb
on
hydro
carb
on
bra
nched h
ydro
carb
ons
C11
unsatu
rate
d H
C
(m
/z: 41,4
3,5
5,6
9,8
3)
*
**
**
*
unsatu
rate
d
hydro
carb
ons
nonanal
isolo
ngifole
ne
junip
ene
trib
uty
l phosphate
cis
cala
mene
δ-cadie
ne
α-m
uuro
lene
SENSTECH
FCM
odour isolation odour isolation
separation
identification
semi-quantitative determination
data processing data processing
generation of
mass fingerprint
GC-MS profiling vs. MS-nose technology
Fast screening of FCM with MS-based electronic nose
FCM
SENSTECH
conformeconformeconformeconforme
non conformenon conformenon conformenon conforme
non conformenon conformenon conformenon conforme
Data analysis
(e.g. PCA)
Quadrupole MS
sensing system
Date Report HP4440 Method : Coffee Blends
VIAL SAMPLE N° CLASS FIT TO MODEL
5 171 Sumatra Excellent
6 196 Sumatra Excellent
7 217 Guatemala Excellent
8 495 Ethiopia Good
9 513 French roast Excellent
10 192 Unclassified Not a Match
11 277 French roast Good
12 315 Italian roast Excellent
13 168 In Progress
14 219 Waiting
15 333 Waiting
16 456 Waiting
17 567 WaitingAutomated
interpretation
and prediction
Fragmentation
4555
698191
115105124
141152
169
250
220202
191235179
Total mass
spectrum
Mass
fingerprint
Detector
Odour
isolation
Mass spectrometry-based electronic nose analysis
SENSTECH
89 139 189 239
Variable (m/z)
0
10
20
30
40
50
Response
39
m/z 60 � aliphatic acids
Mass spectrometry-based electronic nose analysisOverlay of mass fingerprints
SENSTECH
sensory analysis
HS-SPME-GC-MS
HS-SPME-MS-nose
EN 1230-2:2010
VP1 VP2 VP3 VP4
Taint (transfer) test 1.5 4.0 0.0 0.0
Analytical approach of taint transfer tests
SENSTECH
2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00
-200000
-150000
-100000
-50000
0
50000
100000
150000
200000
Time-->
Abundance
24.00
aceta
ldehyde
eth
anol
2-p
ropanon
meth
yla
ceta
at
2-m
eth
ylp
ropanal
dia
cety
l
azijn
zuur
3-m
eth
ylb
uta
nal
2-m
eth
ylb
uta
nal
3-h
ydro
xy-2
-buta
no
n
penta
nal
onbekende (
m/z
:45,7
7)
2-p
enta
nol
meth
ylb
uta
noaat
1-e
thoxy
-2-p
ropa
nol
2-m
eth
ylp
ropaanzuur
2,3
-buta
andio
l
1,3
-buta
andio
lhexa
nal
eth
ylb
uta
noaat
buty
laceta
at
meth
ylp
yra
zin
e
*: 3
-meth
ylb
uta
anzuur
2-f
ura
anm
eth
anol
2-m
eth
ylb
uta
anzuur
dim
eth
yls
ulfon
γ-buty
rola
cto
n
*: b
uta
anzuur
*
4-h
ydro
xy-4
-meth
yl-2-p
enta
non (
IS)
*
2-h
epta
non
*: 2
-hepta
nol
2,5
-dim
eth
ylp
yra
zin
e
2,3
-dim
eth
ylp
yra
zin
e
benzald
ehyde
hexa
anzuur
1-o
cte
en-3
-ol
trim
eth
ylp
yra
zin
e
benzeenaceta
ldehyde
acety
lpyro
ol
*
onbekende (
m/z
:43,4
5,8
8)
onbekende (
m/z
:43,4
5,8
8)
benzeenm
eth
anol
ble
edin
g
ble
edin
g
ble
edin
g
2-p
ropanol
trim
eth
yla
min
e
eth
yla
ceta
at
1-b
uta
nol
meth
ylm
eth
acry
laat
pro
pyle
engly
col
tetr
am
eth
ylb
uta
andin
itrile
tert
iair b
uty
l is
obuty
l eth
er
*
0.00
milk chocolate REF
milk chocolate VP1
HS-SPME-GC-MS milk chocolate - chromatograms
Analytical approach of taint transfer tests
SENSTECH
2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00
-200000
-150000
-100000
-50000
0
50000
100000
150000
200000
Time-->
Abundance
24.00
eth
anol
azijn
zuur
3-m
eth
ylb
uta
nal
2,3
-buta
andio
l
*: b
uta
anzuur
hexa
nal
dim
eth
yls
ulfon
2-h
epta
non
2,5
-dim
eth
ylp
yra
zin
e
benzald
ehyde
trim
eth
ylp
yra
zin
e
**
2-p
ropanol
penta
nal
1-p
enta
nol
4-m
eth
ylh
exa
nal
2-h
epte
nal
1-o
cte
en-3
-ol
octa
nal
2-p
enty
lfura
an
2-o
cte
nal
3-o
cte
en-2
-on
*
*
0.00
milk chocolate REF
milk chocolate VP2
HS-SPME-GC-MS milk chocolate - chromatograms
Analytical approach of taint transfer tests
SENSTECH
-1.0
-0.5
0
0.5
1.0
-1.0 -0.8 -0.6 -0.4 -0.2 0 0.2 0.4 0.6 0.8 1.0
PC1: 36%, PC2: 25%
REF1
REF2
REF3
VP2(1)
VP2(2)
VP2(3)
VP4(1)
VP4(2)VP4(3)
VP1(1)
VP1(2)
VP1(3)
VP3(1)
VP3(2)VP3(3)
ethanal
2-methylpropanal
3-methylbutanal
2-methylbutanal
benzaldehyde
benzeenacetaldehyde
nonanal
2-fenyl-2-butenal
2-propanon
diacetyl
3-hydroxy-2-butanon
2-heptanon
2-nonanon
2-undecanon
ethanol
2-pentanol1-ethoxy-2-propanol
2,3-butaandiol
1,3-butaandiol
2-heptanol
benzeenmethanol
2-fenylethanol
azijnzuur
2-methylpropaanzuur
butaanzuur
3-methylbutaanzuur
2-methylbutaanzuur
hexaanzuur
octaanzuur
nonaanzuur
methylpyrazine
2,5-dimethylpyrazine
2,3-dimethylpyrazine
trimethylpyrazine2,5-dimethyl-3-ethylpyrazine
tetramethylpyrazine
2,3,5-trimethyl-6-ethylpyrazine
methylacetaat
methylbutanoaat
ethylbutanoaat
butylethanoaat
fenylethylacetaat
2-furaanmethanol
dimethylsulfon
γ-butyrolacton
acetylpyrool
guaiacol
maltol
2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-on
2-propanol
pentanal1-pentanol
hexanal
4-methylhexanal
2-heptenal
1-octeen-3-ol
2-pentylfuraan
octanal
2-octenal
trimethylamine
ethylacetaat
1-butanol
methylmethacrylaat
propyleenglycol
tetramethylbutaandinitriletertiair butyl isobutyl etherisolongifoleen onbekend terpeen
plasticiser (m/z: 71,111,143,159,173,243)
trichlooretheenδ-3-careent-decahydronaftaleen
pentylcyclohexaan
junipeen
decahydro-2-methylnaftaleen
VP1
VP2
REF, VP3 en VP4
HS-SPME-GC-MS milk chocolate – PCA-biplot all components
Analytical approach of taint transfer tests
SENSTECH
Factor 1
Factor 2
Factor 3
REF2
REF3
REF4REF5
VP2(2)
VP2(5)
VP1(1)
VP3(5)
VP2(1)
VP2(3)
VP2(4)
VP1(2)
VP1(3)
VP1(4)
VP1(5)
VP3(1)
VP3(2)VP3(3)
VP3(4)
VP4(1)
VP4(2) VP4(3)
VP4(4)VP4(5)
PC1: 91%; PC2: 7%; PC3: 1%
Factor 1
Factor 2
Factor 3
40
54
61
89103117124131138145159166173180187194201208215222229236243250627690104118132139146153160167174181188195202209216223230237244 4263779198105
126140168175182196203210217224231238245
43
506478929910611312012713414114815516216917618319019720421121822523223924658
65
72
7910010711412112813514214915616317017718419119820521221922623324024752
59
66
73
80879410110811512212913614315015716417117818519219920621322022723424124846
53
60
74
88
1021091161231301371441511581651721791861932002142212282352422494768
75
82
9611015241
48
ethyl acetate
tetramethylbutanedinitrile
plasticiser
tertiair butyl isobutyl ether
hexanal
55
69
83
97111125
49
56
70
84
112119133147154161189
57
71
85
44
5186
93
45
6781
95
207
acetic acid
2,3-butanediol
1-octene-3-ol
VP2
VP1
REF, VP3, VP4
MS-nose technology milk chocolate – PCA-plot
Analytical approach of taint transfer tests
SENSTECH
Ink type Code
Low migration ink LMQ
Low odour ink LHex
Quadri oxidative ink EXA
UV curing ink UV
Foil ink FST
Case study of different ink types
Black inks: K
Cyan inks: C
• descriptive sensory analysis
• GC-MS profiling
• correlation between GC-MS and sensory data using PCA
• fast MS-nose classification
Substrate: standard paper
SENSTECH
0,0
1,0
2,0
3,0
4,0
5,0
6,0
7,0
ExactK
UVK
FolieK
LHexK
odour intensity
typical card
board odoursolvent /
chemical
grassy/
green
Score sums
n = 10 Exact K UV K Foil K LHex K
odour intensity 55.9 19.6 33.3 7.9
solvent / chemical 30.1 9.7 8.5 5.1
grassy/ green 19.4 7.0 7.1 7.5
typical card boardodour
9.5 12.3 38.2 13.2
Score means
n = 10 ExactK UV K Folie K LHex K
odour intensity 5.6 2.0 3.3 0.8
solvent / chemical 3.0 1.0 0.9 0.5
grassy/ green 1.9 0.7 0.7 0.8
typical card boardodour
1.0 1.2 3.8 1.3
Case study of different ink typesDescriptive sensory analysis of printed paper –4 attributes – trained sensory panel (n = 10)
SENSTECH
EXA K
UV K
2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00
-800000
-600000
-400000
-200000
0
200000
400000
600000
800000
Time-->
Abundance
0.00 20.00
-1000000
1000000
eth
anol
2-p
ropenal2-p
ropanon
isopro
pyla
lcohol
2-m
eth
ylp
ropanal
1-p
ropanol
dia
cety
l buta
nal
2-b
uta
non
azijn
zuur2-m
eth
ylfura
an
eth
yla
ceta
at
2-b
ute
nal
3-m
eth
ylb
uta
nal
2-m
eth
ylb
uta
nal
2-p
enta
non
1-b
uta
nol
benzeen
1-p
ente
n-3
-on
1-p
ente
n-3
-ol
tric
hlo
ore
theen
2-e
thylfura
an
2-p
ente
nal
1-p
enta
nol*
tolu
een
2-h
exa
non
buta
anzuur
2-m
eth
ylp
yra
zin
e (
I.S
.)
2-h
exe
nal
4-h
yd
rox
y-4
-meth
yl-
2-p
en
tan
on
eth
ylb
enzeen
1-h
exa
nolxy
leen (
o,p
)3-h
epta
non
2-h
epta
non
sty
reen
penta
anzuur
penty
loxi
raan
m-x
yle
en
2-b
uto
xyeth
an
ol
meth
ylh
exa
noaat
cum
een
1-b
uto
xy-2
-pro
pa
nol
2-i
so
pro
po
xyeth
yla
ceta
at*
2-h
epte
nal*
benzald
ehyde
cyclo
hexan
on
1-e
thoxy
-2-p
ropa
nol
1-m
eth
oxy
-2-p
ropanol
isobuty
lalc
ohol
1-m
eth
oxy-2
-pro
pyla
ceta
at
*
*
*
onbekend (
m/z
: 43,
59,
86)
hepta
nal*
hexa
nal
penta
nal*
HS-SPME-GC-MS profiling printed paper - chromatograms
Case study of different ink types
SENSTECH
EXA K
UV K
22.00 24.00 26.00 28.00 30.00 32.00 34.00 36.00 38.00
-800000
-600000
-400000
-200000
0
200000
400000
600000
800000
Time-->
Abundance
20.00 40.00
-1000000
1000000α
-pin
een
n-p
ropylb
enzeen
o-e
thyltolu
een
p-e
thyltolu
een C
3-b
enzeen (
1)
1-o
cte
n-3
-on
m-e
thyltolu
een
hexa
anzuur*
eth
yl-
3-e
tho
xyp
rop
an
oaat*
2-p
enty
lfura
an
C3-b
enzeen(2
)1-(
2-m
eth
oxy
pro
poxy
)-2-p
ropa
nol
ally
lbenzeen
C3-b
enzeen(3
)1-m
eth
yl-2-(
1-m
eth
yle
thyl)benzeen
limoneen
dië
thylb
enzeen
o-p
ropyltolu
een
m-p
ropyltolu
een
1-o
cta
nol
2-e
thyl-1,4
-dim
eth
ylb
enzeen
1-e
thyl-2,4
-dim
eth
ylb
enzeen
1-e
thyl-2,3
-dim
eth
ylb
enzeen
undecaan
meth
ylo
cta
noaat
C4-b
enzeen (
1)
dim
eth
ylb
uta
an
dio
aat
2-e
thylh
exa
anzuur
C4-b
enzeen (
2)
2-n
onenal
C4-b
enzeen (
3)
octa
anzuur
1,2
,3,4
-tetr
ahydro
naft
ale
en
buty
lgly
cola
ceta
at*
menth
ol*
naft
ale
en
dodecaan
1-f
en
yl-
2-b
uta
no
n*
decanal*
2-d
ecenal*
nonaanzuur
ally
lbenzoaat
isoborn
yla
ceta
at
4-f
enylc
yclo
hexe
en*
trid
ecaan
tetr
adecaan
2-u
ndecenal* ju
nip
een
penta
decaan
dië
thylfta
laat
hexa
decaan
octa
nal*
2-o
cte
nal*
onbekend (
m/z
: 41,
55,
71)
*
* cam
phor*
HS-SPME-GC-MS profiling printed paper - chromatograms
Case study of different ink types
SENSTECH
LHex en LMQlower conc. VOCs
-1.0
-0.5
0
0.5
1.0
-1.0 -0.8 -0.6 -0.4 -0.2 0 0.2 0.4 0.6 0.8 1.0
PC1: 53%, PC2: 21%
LMQK1
LMQK2LMQK3
LHEXK1LHEXK2
LHEXK3
EXAK1EXAK2
EXAK3
FSTK1FSTK2
FSTK3
UVK1
UVK2UVK3
butanalpentanal
hexanal
heptanal
octanal
nonanal
decanal
2-methylpropanal
3-methylbutanal2-methylbutanal2-ethylhexanal
benzaldehyde
isopropylbenzaldehyde2-propenal
2-butenal2-pentenal
2-hexenal
2-heptenal2-octenal
2-nonenal
2-decenal
2-undecenal
2-propanon
2-butanon
2-pentanon
2-hexanon
2-heptanon
diacetyl
1-penten-3-ol
1-octen-3-on
4-hydroxy-4-methyl-2-pentanoncyclohexanon
1-fenyl-2-butanon
azijnzuur
butaanzuur
pentaanzuur
hexaanzuur
octaanzuur
nonaanzuur
2-ethylhexaanzuur
ethanol
1-propanol
1-butanol
1-pentanol
1-hexanol
1-octanol
isopropylalcohol
1-penten-3-on
1-methoxy-2-propanol 1-ethoxy-2-propanol1-butoxy-2-propanol
2-butoxyethanol
benzeen
tolueen
ethylbenzeen
xyleen (o,p)
styreen
isopropylbenzeen
n-propylbenzeen
ethyltolueen (o
p-ethyltolueen
m-ethyltolueen
C3-benzeen (1)
C3-benzeen (2)
C3-benzeen (3)
1-methyl-2-(methylethyl)benzeen
diëthylbenzeeno-propyltolueen
m-propyltolueen
2-ethyl-1,4-dimethylbenzeen 1-ethyl-2,4-dimethylbenzeen1-ethyl-2,3-dimethylbenzeen
C4-benzeen (1)C4-benzeen (2)
C4-benzeen (3)2-methylfuraan
2-ethylfuraan
2-pentylfuraan
undecaandodecaan
tridecaan
ethylacetaat
2-isopropoxyethylacetaat
butylglycolacetaat
methylhexanoaat
methyloctanoaat
ethyl-3-ethoxypropanoaat
dimethylbutaandioaat
allylbenzoaat
butyloctanoaat
α-pineen
limoneen
linaloollinalylacetaat
isobornylacetaat
menthol
camphor
trichlooretheen
pentyloxiraan
1,2,3,4-tetrahydronaftaleen
diëthylftalaat
naftaleen
3-heptanon
EXA en FSTaldehydes / volatile acids
UVspecific
compounds
HS-SPME-GC-MS profiling printed paper – principal component analysis
Case study of different ink types
SENSTECH
EXA
Factor1
Factor2
Factor3
FSTK1.D
UVK4.D
UVK3.DUVK2.D
FSTK4.D
UVK1.D
FSTK3.DFSTK2.D
LMQK3.D
EXAK4.D
LMQK2.D
EXAK3.D
LMQK1.D
EXAK2.D
LHEXK4.D
EXAK1.D
LHEXK3.DLHEXK2.D
LHEXK1.D
LMQK4.D
Factor1
Factor2
Factor3
59
43
85
91
97
86
92
57
87
111
404652
58
6470
76
8288
94100
106
112
118124130136142
148
154160166172178184190196
202208214220226232238244250
41
47
5365
71
77
83
89
95
101107
113
119
125
131137143149
155
161167173179185191197
203209215221227233239245
42
4854
60
6672
7884
90 96102
108
114
120126
132
138
144150156162
16817418018619219820421021622222823424024649
556167
73
79103 109115121
127
133139
145151157163169
175181187193199205211
217223229235241247
44
50
56
62
6874
80
98104 110
116122128134140
146152158164170176
182188194200206212218224230236242248
45
5163
69
75
81
93
99
105
117
123129135
141
147153159165
171177
183
189195201207213219225231237243249
phenyl derivates
toluene
higher HC
aldehydes (sat. + unsat.)
volatile acids
furanes
hexanal
butyl glycolacetate (UV), 2-isopropoxyethylacetate (UV), volatile acids (EXACT)
4-hydroxy-4-methyl-2-pentanone
UV
LMQLHex FST
PC1: 79%, PC2: 10%, PC3: 9%
SIMCA-I.D.: 13.46
HS-SPME-MS-nose printed paper – principal component analysis (PCA)
Case study of different ink types
SENSTECH
LHex
EXAUV
-1.0
-0.5
0
0.5
1.0
-1.0 -0.8 -0.6 -0.4 -0.2 0 0.2 0.4 0.6 0.8 1.0
PC1: 57%, PC2: 21%
LHEXK1LHEXK2
LHEXK3
EXAK1EXAK2
EXAK3
FSTK1FSTK2
FSTK3
UVK1UVK2
UVK3
butanal
pentanal
hexanal
heptanal
octanalnonanal
decanal
2-methylpropanal
3-methylbutanal
2-methylbutanal
2-ethylhexanal
benzaldehyde
isopropylbenzaldehyde
2-propenal
2-butenal
2-pentenal
2-hexenal
2-heptenal
2-octenal
2-nonenal
2-decenal
2-undecenal
2-propanon
2-butanon2-pentanon
2-hexanon
2-heptanon
3-heptanon
diacetyl
1-penten-3-on
1-octen-3-on
4-hydroxy-4-methyl-2-pentanon
cyclohexanon
1-fenyl-2-butanon
azijnzuur
butaanzuurpentaanzuur
hexaanzuur
octaanzuur
nonaanzuur
2-ethylhexaanzuur
ethanol
1-propanol
1-butanol
1-pentanol
1-hexanol
1-octanol
isopropylalcohol
1-penten-3-ol
1-methoxy-2-propanol1-ethoxy-2-propanol
1-butoxy-2-propanol
2-butoxyethanol
benzeen
tolueen
ethylbenzeenxyleen (o,p)
styreen
isopropylbenzeen
n-propylbenzeeno-ethyltolueen
p-ethyltolueen
ethyltolueen (m
C3-benzeen (1)
C3-benzeen (2)
C3-benzeen (3)
1-methyl-2-(methylethyl)benzeen
diëthylbenzeen
o-propyltolueen
m-propyltolueen
2-ethyl-1,4-dimethylbenzeen
1-ethyl-2,4-dimethylbenzeen1-ethyl-2,3-dimethylbenzeen
C4-benzeen (1)
C4-benzeen (2)
C4-benzeen (3)
2-methylfuraan
2-ethylfuraan
undecaan
dodecaan
tridecaan
ethylacetaat
2-isopropoxyethylacetaat
butylglycolacetaat
methylhexanoaat
methyloctanoaat
ethyl-3-ethoxypropanoaatdimethylbutaandioaat
allylbenzoaat
α-pineen
limoneen
linaloollinalylacetaat
isobornylacetaat
mentholcamphor
trichlooretheen
pentyloxiraan
1,2,3,4-tetrahydronaftaleen
diëthylftalaat
naftaleen
ODOUR INTENSITY
SOLVENT/ CHEMICALGRASSY/ GREEN
TYPICAL CARD BOARD ODOUR
2-pentylfuraan
FST
HS-SPME-MS-nose + sensory analysis printed paper – principal component analysis (PCA)
Case study of different ink types
SENSTECH
Conclusions
• production of odour-free or low odour FCM is not easy
• complex odour of FCM is influenced by composition ánd good
manufacturing practices
• positive effect on the odour using low odour inks
• to unravel the odour of FCM → GC-MS profiling
Why does a FCM smell like it does?
What is the chemical background of the odour/smell of a FCM?
Which odour-potent volatile components determine the odour of a FCM?
What is the impact of the printing process on the odour of a FCM?
• sensory analysis for compliance work (DoC)
• sensory QC in company can avoid packaging-related taints
• recalls can be expensive and can compromise the reputation
of a company or brand
• storage of reference materials of different production batches
• (odour) quality of FCM has to be paid
SENSTECH