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

Importance of the topic

Food packaging serves as the first line of defense against contamination but can also release extractables and leachables (E&L) that pose health risks. Roasted coffee, sensitive to volatile compounds, requires advanced analytical methods to ensure consumer safety and product integrity. Ultra-sensitive Headspace GC/MS enables detection of trace contaminants and simultaneous profiling of aroma constituents, addressing gaps in current regulatory frameworks.

Study objectives and overview

This work aimed to evaluate potential E&L compounds migrating from roasted coffee packaging into the product using a highly sensitive headspace sampling technique. The study compared conventional loop mode with trap mode on a Shimadzu HS-20 NX headspace unit coupled to GCMS-QP2020 NX. A secondary goal was to characterize coffee aroma components under the same experimental conditions.

Methodology and instrumentation

Analyses were conducted in both loop and trap modes. Samples were concentrated fivefold in trap mode, with a total run time of 62 minutes (30 minutes for headspace sampling, 32 minutes for GC/MS acquisition). Separation was achieved on a 0.32 mm × 30 m × 0.25 μm Stabilwax capillary column. Roasted and ground coffee from various brands was packaged in multi-component materials (adhesive layers, aluminum foil, filters) and weighed into 20 mL vials for headspace analysis.

Used Instrumentation

• Shimadzu HS-20 NX headspace sampler (loop and trap modes)
• Shimadzu GCMS-QP2020 NX mass spectrometer
• 0.32 mm × 30 m × 0.25 μm Stabilwax capillary GC column

Main results and discussion

Trap mode demonstrated significantly higher sensitivity than loop mode, allowing detection of trace E&L compounds not observed otherwise. Over 100 compounds were identified by comparing spectra with the NIST library and the Shimadzu Smart Aroma Database. Detected contaminants included acetone, ethanol, ethyl acetate, toluene and cumene. Subtraction of the chromatogram of pure coffee powder from that of the packaging highlighted compounds exclusive to packaging materials. Concurrent profiling of coffee aroma components confirmed successful analysis of key volatile markers.

Benefits and practical applications of the method

• High analytical sensitivity for trace-level E&L detection
• Simultaneous aroma profiling enhances quality control
• Applicable to diverse packaging materials and product types
• Supports compliance with food safety and regulatory requirements

Future trends and potential applications

Advancements may include integration of headspace traps with real-time monitoring systems, development of standardized protocols for global regulatory acceptance, miniaturization of sampling hardware, and application of machine-learning algorithms for automated compound identification and risk assessment. Broader use across food and pharmaceutical packaging is anticipated.

Conclusion

Ultra-sensitive headspace trap GC/MS on the Shimadzu HS-20 NX and GCMS-QP2020 NX platform proves to be a powerful tool for detecting extractables and leachables in roasted coffee packaging. Its ability to identify trace contaminants and profile aroma compounds represents a significant advancement in food safety, quality assurance and regulatory compliance.

References

• Martimiano AC, de Oliveira e Silva I, Tamashiro Reis R, Saga Kitamura RO, Gruszecka D. Ensuring food safety through the study of potential extractables and leachables in roasted coffee packaging by ultra-sensitive Headspace GC/MS. Shimadzu do Brasil Comércio Ltda & Shimadzu Scientific Instruments.