Abstract
Food and packaging materials from three separate fires were analyzed for volatiles by purge and trap/gas chromatography/mass spectrometry (PT/GC/MS) and compared to unexposed control samples. Concentrations of naphthalene and small alkyl-substituted (methyl, ethyl, dimethyl) naphthalene residues were consistently higher in the smoke odor containing foods than in the controls. Naphthalene and methylnaphthalene residues were used as indicators of smoke exposure in food and packaging materials. By using this method to analyze foods that had been exposed to smoke yet contained no organoleptically detectable smoke residues, it was shown that this PT/GC/MS naphthalene method is a more sensitive indicator of smoke exposure than is organoleptic evaluation.
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