NWTC UK Laboratory > Odour and Taint Analysis

Taint, Odour, Flavor, Fragrance Analysis

We can isolate and identify fragrances, off-odours, off-notes, malodours and taints. The term "taint" is applied to a range of off-odours (off-notes) and off-flavours irrespective of their microbiological or chemical origins.

Odour analysis is important to establish the root cause of problems to prevent reoccurrence in future. The main tool for odour analysis is Headspace GC-MS.

Please contact us to discuss your requirements

Olfactory Taint analysis falls into one of two categories:

The compounds are known and the analysis can be optimised for those compounds in the sample matrix.
The nature of the compounds is not known and a more general approach is required, often using sensory data in tandem with instrumental analysis. Here, experience of the origins of odours and some history of the sample is also helpful.

Off-notes, odours and taints originate from various sources:

Taints in the product:
Created internally or migrating from packaging.
Fats in contained foods are good at partitioning and concentrating taints from the packaging. Sweets and baked goods account for 40% of foodstuffs affected by taints.

Taints in the packaging material:
Materials applied to the packaging e.g. inks, solvents, adhesives, labels. Solvent or ink components are reported to account for 30% of compounds causing taints in foodstuffs.

External contamination:
External sources include floors, pallets and atmosphere. Many packaging materials are very good at adsorbing odours.

Microbial contamination:
Taints caused from microbes or from products used to remove or prevent microbial contamination.

Examples of laboratory solutions to taint problems:

Workers on a bacon packing line complaining of headaches, the source of which turned out to be solvents from the ink.
Insecticides sprayed in a warehouse contaminate packaging for products.
Exhaust fumes on products on a pallet from a diesel-engined lorry that had backed into the warehouse.
Extensive experience of microbiologically derived taints on skin and fabrics.

Sampling techniques:
A range of sampling techniques are used for analytical and olfactory analysis, depending on the nature of the sample and level of analyte.

Static headspace GC-MS analysis of volatiles
Lower level detection: dynamic headspace analysis
Solvent extraction coupled with large volume injection techniques

Taints detection and identification:
Where the compounds are known the lab uses mass spectrometry in SIM mode, sulphur selective or nitrogen specific detectors.

Where compounds are unknowns, the lab uses GCMS combined with olfactometry analysis by splitting the column outlet between a mass spectrometer and an odour port, allowing trained assessors to sniff the separated components. In addition to the suspect sample we would also use a good sample for comparison. We may also look at the sample components. Descriptions of the taint from the consumer can also be valuable in determining the possible nature of the taint and tailoring the analytical approach accordingly.

Olfactometry Analysis at NWTC:
The human nose is very sensitive to certain chemicals. Taint detection is often at very low level, so sampling and detection need to match this sensitivity. Olefactometry is a powerful technique, since the nose can be so sensitive (often more so than instruments). There is no instrument (yet) which can say that any particular peak is malodorous.

Olfactometry can also determine whether the taint is actually a combination of two or more malodours. The NWTC lab uses assessors with no known specific anosmias (smell blind spots). We use more than one assessor because the response to an odour can be positive or negative depending on association, childhood memories etc.

Prefer to call?
Europe: +44 (0) 161 721 5247

Contact or email for information

asg.nwtc@intertek.com

Intertek Northwest Technology Centre
Quarry Road East
Bebington, Wirral
CH63 3JW UK


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