AINIA / Laboratories / Physico-chemical / Volatile and semi-volatile metabolite profile – Volatilomics

Volatilomics: Volatile and semi-volatile metabolite profiling in food, ingredients and contact materials

Analytical characterisation of VOC and SVOC profiles as a tool for diagnosing sensory quality, detecting deviations (off-flavours) and technically verifying authenticity.

Analytical evidence to explain deviations in quality and authenticity

In the agri-food industry, many quality and authenticity issues manifest as changes in the profile of volatile and semi-volatile compounds (VOCs/SVOCs): the appearance of abnormal odours, loss of aroma, oxidative notes, cross-contamination or potential adulteration.

These compounds may originate from the food itself, ingredients, processes (e.g. heating, oxidation) or interactions with contact materials.
Conventional approaches based solely on general physicochemical controls or sensory panels may be insufficient to:

Identify which molecules explain a sensory or organoleptic deviation.
Objectively compare batches/suppliers using a reproducible chemical fingerprint.
Obtain analytical evidence for root cause investigations or authenticity verification.

In this context, the industry needs instrumental evidence tocharacterise VOC/SVOC profiles and support technical decisions (batch acceptance/rejection, process adjustments, specification reviews or incident investigations).

Our solution

Characterisation of volatile and semi-volatile compound profiles

AINIA characterises volatile and semi-volatile compound profiles (volatilomics) using gas chromatography coupled with mass spectrometry techniques, with a profiling (fingerprint) approach and comparison between samples/batches or against references.

GC–MS with headspace and solid-phase microextraction

In particular, the use of GC–MS with sample preparation based on headspace and solid-phase microextraction is described, with applications such as aroma profiling, identification of off-flavours, assessment of solvent residues and support for authenticity/fraud studies in food, packaging or plant extracts.

Applications

Diagnosis of off-flavours and abnormal odours in food, ingredients or extracts (comparison with references).
Characterisation and comparison of aroma profiles for quality control, batch consistency and supplier changes.
Monitoring of volatile markers associated with oxidation/ageing during storage (e.g. secondary aldehydes).

Detection of solvent residues and other volatile compounds of technological interest.
Analytical support for authenticity/fraud studies based on VOC/SVOC profiles (chemical fingerprint) in susceptible products (e.g. spices).
Assessment of incidents where contributions from contact materials to the product's volatile profile are suspected (as part of a technical investigation).

Impact and benefits

Analytical evidence to objectively assess sensory or quality differences between batches, references or suppliers using VOC/SVOC profiles.
Greater diagnostic capability in root cause investigations by identifying differential compounds associated with the deviation.
Reduced uncertainty in acceptance/rejection decisions, specification reviews or the need to expand controls.
Technical support for monitoring plans focused on authenticity and the detection of potential adulteration when a profiling approach is appropriate.

Use case

Diagnosis of an abnormal odour in an ingredient batch

A manufacturer detects an abnormal odour in an ingredient batch (e.g. a plant extract) and needs to determine whether there is an objective deviation from a “normal” profile. Volatile compound profiling is carried out by comparing the affected sample with a reference sample, identifying differential compounds (abnormal, present in excess or absent) and providing a technical interpretation of the differences observed. Based on this evidence, the company decides whether to block the batch, request additional information from the supplier or expand controls, without the analysis replacing its responsibility for decision-making and management.

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Vicente Carbonell

Head of the Chemistry Laboratory

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