Analytical characterization of the gas phases in paper and board products

The aim of the investigation was to find out which chemical substances are found in the gas phase around material intended for packaging of foodstuffs or are in contact with it. The reason for using the gas phase characterization was that transfer of compounds from the gas phase is a rapid reaction. This enabled to estimate the usability of various paper and board samples for food contact use. After checking possible simulants for foodstuffs we found icing sugar best. Neither olive oil, coconut oil, milk powder, rice nor chocolate was suitable for detecting very small amounts of adsorbed gases and not useable for tasting. Twenty-one samples were analyzed, containing both virgin and recycled fiber materials. Gas Chromatogram (GC) was run and the compounds identified, quantified and presented in classes of substances. The same analysis was applied to icing sugar after its gas phase contact with the paper/board. The occurrence of recycled fiber material can be detected by comparison of GCs. Moreover, a rapid method for a simple odor test was proposed.