Ensuring food safety through the study of potential extractables and leachables in roasted coffee packaging by ultra-sensitive Headspace GC/MS

Significance of the Topic

The packaging of roasted and ground coffee is essential for preserving flavor, aroma and consumer safety. However, materials used in multilayer structures can release extractable and leachable substances (E&L) that may pose health risks. Detecting these trace contaminants supports regulatory compliance, enhances quality control and protects consumer well-being.

Study Objectives and Overview

This study evaluated the potential migration of E&L compounds from coffee packaging into roasted coffee powder using an ultra-sensitive headspace GC/MS approach. The goals were to compare loop and trap sampling modes, identify low-level E&L analytes, and simultaneously characterize key coffee aroma components.

Methodology and Instrumentation

The headspace system comprised a Shimadzu HS-20 NX autosampler coupled to a GCMS-QP2020 NX mass spectrometer. Two sampling modes were applied:

• Loop mode for direct vapor introduction.
• Trap mode with cooled sorbent material to concentrate analytes up to tenfold.

The chromatographic separation used a 0.32 mm × 30 m × 0.25 µm Stabilwax column and a 62-minute runtime (30 min sample prep, 32 min acquisition). Roasted coffee samples and individual packaging components (adhesives, aluminum, filters, seals) were weighed into 20 mL vials for headspace analysis.

Key Results and Discussion

Trap mode significantly improved sensitivity, enabling detection of E&L compounds undetectable in loop mode. By applying m/z filtering and subtracting the packaging blank from the coffee sample, the following E&L analytes were confirmed: acetone, ethanol, ethyl acetate, toluene and cumene. Simultaneously, more than 100 volatile aroma compounds—such as furans, pyrazines and phenolics—were identified by comparison with the Shimadzu Smart Aroma Database and NIST library.

Benefits and Practical Applications

• Enhanced sensitivity for trace E&L detection supports rigorous food safety assessments.
• Comprehensive profiling of aroma and contaminant compounds in a single analysis streamlines quality control.
• Trap mode headspace GC/MS facilitates non-destructive packaging screening without extensive sample preparation.

Future Trends and Opportunities

Wider adoption of trap mode headspace techniques could drive standardized E&L monitoring protocols across the food industry. Advances in high-resolution mass spectrometry and data-processing algorithms will further refine compound identification. Integration with regulatory databases may support real-time compliance screening and predictive risk assessment.

Conclusion

The combination of HS-20 NX trap mode and GCMS-QP2020 NX demonstrated exceptional sensitivity for detecting trace E&L compounds in coffee packaging, while concurrently profiling key aroma constituents. This approach represents a significant advancement in food packaging safety and coffee quality control.

References

• National Institute of Standards and Technology (NIST) Mass Spectral Library
• Shimadzu Smart Aroma Database