Mass Spectrometry Olfactometry Research Articles

Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis

Chinese indigenous pigs are favored for their rich flavor, which is generated through complex reactions involving lipid-oxidation-related flavor precursors. In this research, we characterized the aroma compounds and fatty acids of representative Chinese pig breeds by gas chromatography–olfactometry–mass spectrometry (GC–O–MS) and GC–ion mobility spectrometry (GC–IMS) with multivariate analysis. A total of 79 volatile compounds were identified, among which 15 compounds were selected as odorants in pork. According to multivariate statistical analysis, some odorants, including hexanal, 1-octen-3-ol, 2,3-octanedione, (E, E)-2,4-decadienal and dodecanal could be discriminative compounds explaining breed-originated differences in flavor profiles. As confirmed by partial least squares regression (PLS-R), some fatty acids, including C18:1n9c, C22:6n3 and C18:3n3, were major precursors for the formation of rich flavor in indigenous pig breeds. These results revealed that fatty acids and volatile compounds were breed-dependent, and the differences in flavor were related to the variance in the fatty acid content.

Characterization of the key odorants and their content variation in Niulanshan Baijiu with different storage years using flavor sensory omics analysis

Niulanshan Baijiu (NLS) is a light-flavor Baijiu (LFB) with a long history. The aroma-active compounds in six NLSs with different storage years were analyzed using gas chromatography–olfactometry–mass spectrometry (GC–O–MS), coupled with Osme and aroma extraction dilution analysis (AEDA). A total of 59 odorants were identified, 5 odorants of them were, for the first time, identified as aroma-active compounds of LFB. After quantifying and calculating their odorant activity values (OAVs), 34 compounds had OAVs > 1, and the recombination and omission experiments further confirmed that ethyl acetate, ethyl acrylate, ethyl 2-methylbutyrate, γ-nonalactone, ethyl isovalerate, ethyl butyrate, isoamyl acetate, ethyl caprylate, ethyl valerate, 3-methylbutanal, β-damascenone, and geosmin have important contributions to the aroma of NLS. One-way ANOVA analysis further found that the contents of key odorants in NLS stored for four to five years were relatively stable. This study provides an important reference for product quality control in NLS.

Characterization of Key Aroma Compounds in Tartary Buckwheat (Fagopyrum tataricum Gaertn.) by Means of Sensory-Directed Flavor Analysis

The key odorants of tartary buckwheat (TB) were researched by a sensory-directed flavor analysis approach for the first time. After the volatiles of TB were isolated by solvent-assisted flavor evaporation (SAFE), 49 aroma-active components with flavor dilution (FD) factors in the range of 1-2187 were identified using gas chromatography-olfactometry-mass spectrometry (GC-O-MS) combined with aroma extract dilution analysis (AEDA). Geranylacetone, phenethyl alcohol, and β-damascone showed the highest FD factors of 2187. All 49 odorants were further quantitated by the internal standard curve method, and their odor activity values (OAVs) were obtained. The overall aroma of TB was successfully simulated (similarity > 98.16%) by mixing 16 odorants (OAV ≥ 1) with their natural concentrations. The omission tests revealed that geosmin, α-isomethylionone, α-methylionone, β-ionone, linalool, β-damascone, geranylacetone, guaiacol, ethyl hexanoate, geraniol, vanillin, tetrahydrolinalool, and 2,5-dimethyl-4-hydroxy-3-(2H)-furanone were the key odorants of TB. Chiral analysis showed that tetrahydrolinalool and linalool existed as racemics in the commercial TB. The relative content of R-enantiomers of α-isomethylionone and α-methylionone was slightly higher than that of their S-enantiomers. The odor thresholds of R- and S-enantiomer of tetrahydrolinalool were first detected as 0.029 and 3.8 μg/L in air, respectively.

Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing

Undernutrition is prevalent in the older adult population. Oral nutritional supplements (ONS) are a clinically effective nutritional intervention, however, patient acceptance of ONS can be limited by their palatability. While sensory attributes such as sweetness and mouthfeel have been investigated, the contribution made by aroma to the perceived flavour of ONS has not been studied. Firstly, this research aimed to identify the aroma active compounds within a commonly prescribed ONS using estimated odour activity values (OAV) and gas chromatography olfactometry mass spectrometry (GC-O-MS). Secondly, age related differences in olfactory detection were explored. Eight aroma active compounds were identified within the ONS, including diacetyl (sweet), isoamyl acetate (banana), dimethyl trisulfide (sulfur) and methanethiol (sulfur). When compared with younger adults (n = 24, 18–44 years), older adults (n = 24, 62–80 years) had higher detection thresholds for all aroma compounds and this was significant for isoamyl acetate (sweet, fruity) and methanethiol (sulfur) (p = 0.01 and p = 0.03, respectively). Thus, a decline in olfactory sensitivity was present in the older subjects included in the study, and this reduced detection sensitivity was aroma specific. Thus, older adults’ flavour perception of ONS likely depends on the combined effect of product factors (the aroma profile) along with age related consumer factors (the degree of impairment in perception). This is a fundamental study which will aid future research into how the aroma profile, and associated age related impairments in perception, shape the global perception of ONS for nutritionally at risk older individuals.

Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies

Liquid–liquid microextraction (LLME) combined with gas chromatography–olfactometry–mass spectrometry (GC–O–MS) was used to detect the variations in volatile compounds during the distillation process (head, heart, and tail) of raw Baijiu produced by different layers of fermented grains; 47 aroma compounds were sniffed and identified. Moreover, temperature-programmed headspace gas chromatography–ion mobility spectrometry (TP-HS–GC–IMS) was applied to characterize the Baijiu distillation process for the first time. The 3D fingerprint spectrum clearly showed a variation in volatile compounds from different distillation stages, and most compounds showed a downward trend. In addition, multivariate statistical analysis, including principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), etc., confirmed ten aroma active markers related to classification, indicating that these markers had a great influence on the flavor of raw Baijiu.

Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis

A study was carried out to determine systematically the key aroma-active compounds of Langyatai Baijiu with Jian flavour (LBJF) using sensory omics analysis (SOA). A total of 56 odorants were screened out using gas chromatography–olfactometry–mass spectrometry (GC–O–MS)/Osme analysis. Among them, 15 aroma-active components were first identified. After quantitation, 30 odorants had odour activity values (OAVs) > 1.0 in LBJF. Recombinant and omission experiments proved that the esters, alcohols, acids, especially ethyl hexanoate, γ-nonalactone, and dimethyl trisulfide, were critical to the flavour of LBJF. The basic and commercial liquors had obvious differences in the skeleton compositions of esters and acids. This study uncovers the characteristics of Jian flavour Baijiu (JFB) and provides a scientific basis for the quality control of JFB, which is helpful for the development of Chinese Baijiu flavour styles.

Formation of 3-Methylbutanal and 3-Methylbutan-1-ol Recognized as Malty during Fermentation in Swiss Raclette-Type Cheese, Reconstituted Milk, and de Man, Rogosa, and Sharpe Broth.

This work aimed to determine the formation over time of 3-methylbutanal and 3-methylbutan-1-ol recognized as malty during the manufacture of Raclette-type cheese and the fermention of reconstituted skim milk, and filter-sterilized MRS broth. Using dynamic headspace-vacuum transfer in trap extraction followed by gas chromatography coupled with mass spectrometry-olfactometry (DHS-VTT-GC-MS-O) as a screening method for the malty compounds, five compounds (2-methylpropanal, 2- and 3-methylbutanal, and 2- and 3-methylbutan-1-ol) were identified as potential compounds causing the malty aroma in starter culture development and Raclette-type cheeses. Focus on compounds having a predominant sensorial effect (3-methylbutanal and 3-methylbutan-1-ol), spikings of leucine, 13C-labeled leucine, α-ketoisocaproic acid, and α-ketoglutaric acid provided a better understanding of their formation pathway. This study highlighted the discrepancies in the formation of 3-methylbutanal and 3-methylbutan-1-ol between the growth media; namely, despite the presence of free leucine available in MRS and the addition of an excess, no increase of the target compounds was observed. The concentration of these compounds in MRS increased only when α-ketoglutaric acid or α-ketoisocaproic acid was added, and a preference for the pathway to α-hydroxyisocaproic acid instead of 3-methylbutanal was shown. In addition, a formation of 3-methylbutanal when the bacteria were not yet active was observed when spiking α-ketoisocaproic acid, which potentially indicates that this part of the metabolism could take place extracellularly. These results could potentially unveil other, not-yet-identified reactants, directly influencing the production of compounds responsible for the malty aroma in Raclette cheese.

Comparing the Flavor Characteristics of 71 Tomato (Solanum lycopersicum) Accessions in Central Shaanxi.

Flavor is an important quality of mature tomato fruits. Compared with heirloom tomatoes, modern commercial tomato cultivars are considerably less flavorful. This study aimed to compare the flavor of 71 tomato accessions (8 pink cherry, PC; 11 red cherry, RC; 15 pink large-fruited, PL; and 37 red large-fruited, RL) using hedonism scores and odor activity values. Taste compounds were detected using high-performance liquid chromatography. Volatiles were detected using gas chromatography–olfactometry–mass spectrometry. The flavor of tomato accessions can be evaluated using the DTOPSIS analysis method. According to the results of DTOPSIS analysis, 71 tomato accessions can be divided into 4 classes. Tomato accessions PL11, PC4, PC2, PC8, RL35, RC6, and RC10 had better flavor; accessions PC4, PC8, RC10, RL2, and RL35 had better tomato taste; and accessions PL11, PC2, and RC6 had better tomato odor. The concentrations of total soluble solids, fructose, glucose, and citric acid were shown to positively contribute to tomato taste. Tomato odor was mainly derived from 15 volatiles, namely, 1-hexanol, (Z)-3-hexen-1-ol, hexanal, (E)-2-hexenal, (E)-2-heptenal, (E)-2-octenal, (E,E)-2,4-decadienal, (Z)-3,7-dimethyl-2,6-octadieal, 2,6,6-timethyl-1-cyclohexene-1-carboxaldehyde, (2E)-3-(3-pentyl-2-oxiranyl)acrylaldehyde, 6-methyl-5-hepten-2-one, (E)-6,10-dimetyl-5,9-undecadien-2-one, methyl salicylate, 4-allyl-2-methoxyphenol, and 2-isobutylthiazole. Significant positive correlations (P < 0.05) were detected between the compound concentrations and flavor scores. The above-mentioned compounds can be used as parameters for the evaluation of flavor characteristics and as potential targets to improve the flavor quality of tomato varieties.

Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation

Activity of odor compounds of soy sauces has not been fully determined so far. Herein, a new switchable GC/GC × GC–olfactometry–mass spectrometry system for simultaneous GC × GC–MS analysis and sniffing of each odor-active substance through a single injection was used for the aroma extract dilution analysis of five regular high-salt liquid-state soy sauces (HLS). Methional, maltol, guaiacol, 4-ethylguaiacol, 2-acetylpyrrole, 2-acetylfuran, 2-phenylethanol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone showed high flavor dilution (FD) factors. The FD factors of all odor-active compounds in different odor attributes were summed up (score) to evaluate the odor characteristics of the samples. Cooked potato-like odor was the most important characteristic. The difference in the odor characteristics were mainly reflected in the balance of caramel-like/sweet, roasted/roasted nut-like, spicy/burnt, and unpleasant odor intensity; the fruity odor intensity was the weakest. This study will provide a better understanding of the odor characteristics and key odor-active compounds in Chinese regular commercial HLS.

Comparative analysis of thermal processing on aroma‐active compounds of egg curd

Egg curd is a favorite snack in China. For a better understanding of aroma formation, the changes of volatile compounds during thermal process were analyzed by headspace solid-phase microextraction and gas chromatography–olfactometry–mass spectrometry. After thermal coagulation, the total concentration of odorants increased by 17 times, in which aldehyde compounds were the most preponderant. Based on aroma extract dilution analysis, eight predominant aroma compounds were identified, most of which were the products of the lipid oxidation and enhanced with the increase of coagulation temperature. After sterilization, total concentration of odorants increased by 7.96-folds. 13 new odorants generated, seven of them were heterocyclic compounds, which accounted for 78.6% of total volatiles. About 12 aroma-active compounds were identified as predominant compounds, which were most likely to be generated in Maillard reaction. Hence, most of the key odorants of sterilized egg curd increased with the elevated temperature. Practical applications This research revealed different aroma characters in different thermal processing methods, which would help to better understand and control the critical quality-determining parameters for egg curd processing.

Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography-Olfactometry-Mass Spectrometry, Aroma Recombination, and Omission Experiments.

Thermally treated watermelon juice (TW) presents a strong unpleasant smell, resulting in poor consumer acceptance. It is necessary to identify the key off-flavor compounds in TW. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) coupled with gas chromatography–olfactometry–mass spectrometry (GC–O–MS) were applied to the extraction and analysis of the volatile compounds in TW. Five aroma-active compounds and seven off-flavor compounds were quantitatively analyzed by the standard curve method. Based on the flavor dilution factor (FD), odor attribute, odor activity value (OAV) of volatile compounds, and partial least-squares regression (PLSR) analysis, seven key off-flavor compounds were preliminarily identified as follows: (E)-2-heptenal, decanal, octanol, diisopropyl disulfide, hexanol, (E)-2-decenal, and (E)-2-octenol. Aroma recombination proved that these off-flavor compounds above had a negative impact on the overall flavor in TW. Omission experiments were taken to confirm them further. Finally, octanol, diisopropyl disulfide, and (E)-2-decenal were identified as the most potent off-flavor compounds in TW.

Changes in flavour compound profiles of precooked pork after reheating (warmed‐over flavour) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction

SummaryThe unclear components and complex evaluation indicators affect the effectiveness of inhibition methods for warmed‐over flavour (WOF). To evaluate the main components of WOF, the changes in flavour compound profiles of precooked pork after reheating were investigated quantitatively by using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction. A total of 49 volatile compounds were identified, including 22 aroma‐active compounds that were primarily derived from lipid oxidation. Fifteen key volatile compounds were obtained that represented principal components of the changes in flavour compound profiles, of which 1‐octen‐3‐ol, (Z)‐2‐octenal and (E,E)‐2,4‐decadienal made the greatest contribution to the principal components and achieved odour activity value (OAVs) &gt;1.0 after reheating. The results showed that the three compounds are the dominant volatile compounds and potential evaluation indicators of WOF. This study provides a further understanding of the components of WOF in precooked pork and an effective analysis method of gas chromatography.

Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments.

The dominant aroma compounds in the breast skin and breast muscle of Beijing roasted duck were investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), odor-activity values, and aroma recombination. The results demonstrated that a total of 42 aroma compounds were identified in Beijing roasted duck, including aldehydes, ketones, alcohols, acids, phenols, sulfur-containing compounds, and nitrogen-containing compounds. Among the 42 aroma compounds, 18 were identified as important odorants with odor-activity values (OAVs) greater than 1. Aroma-recombination-omission experiments and sensory evaluation demonstrated that nine aroma compounds significantly contributed to the characteristic aroma of Beijing roasted duck. These nine key aroma compounds were 2-furfurylthiol, dimethyl trisulfide, hexanal, heptanal, octanal, nonanal, methional, 1-octen-3-ol, and ( E, E)-2,4-decadienal. Among these, 2-furfurylthiol (3620 ≤ OAV ≤ 31 606) and dimethyl trisulfide (2515 ≤ OAV ≤ 23 470) significantly contributed to the aroma of roasted duck ( p < 0.01). Sensory evaluation of the recombination model with the nine aroma compounds scored 4.5 out of 5 points. The major aroma profile of Beijing roasted duck included strong fatty, roasty, and meaty aromas. The key aroma compounds of Beijing roasted duck were concluded to be 2-furfurylthiol, dimethyl trisulfide, hexanal, heptanal, octanal, nonanal, methional, 1-octen-3-ol, and ( E, E)-2,4-decadienal.

Comparison and analysis of tomato flavor compounds using different extraction methods

Aroma is an essential sensory characteristic of tomato fruit and it plays an important role in the classification and consumer acceptability of tomato products. In this study, five methods including stir bar sorptive extraction, purge and trap (P&T), solvent-assisted flavor evaporation (SAFE), solid-phase micro-extraction (SPME), dynamic headspace sampling (DHS) were used to extract the flavor compounds from tomato fruits. The performances of each method by gas chromatography–olfactometry–mass spectrometry were also compared. The results showed that DHS method was not suited for the flavor compounds extraction from tomato samples. A total of 85 flavor compounds were identified by the rest of four extraction methods, including aldehydes (24), alcohols (18), ketones (10), esters (8), phenols (11), olefins (4) and other compounds (10). Among the four extraction methods, SAFE and SPME methods had better extraction efficacy and 73 compounds which accounted for 87% of all flavor compounds were extracted by this two methods. Aroma extract dilution analysis and calculation of odor activity values indicated that hexanal, 3-hexenal, (E)-2-hexenal, 1-penten-3-one and guaiacol were active aroma compounds in tomato fruit.

Effects of Different Treatments on Fishy Odor of Fish Soups

ABSTRACTThe odor-active substances in a fish soup cooked with scallions, ginger, and cooking wine were extracted by solid-phase micro-extraction and analyzed by gas chromatography–olfactometry–mass spectrometry. The results of sensory evaluation indicate that the three seasonings—scallions, ginger, and cooking wine—reduced the fishy odor. Further, the effect of cooking wine or scallions was better than ginger. The main odorants of scallions, ginger, and cooking wine that reduced the fishy odor by masking the odor were detected. The main odorants in the scallions-treated sample were isovaleraldehyde, nonanal, alloaromadendrene, and dipropyl disulfide. The main odorants in the ginger-treated sample were sesquiterpenes, olefins, aldehydes, alcohols, and ketones. The main odorants in the cooking wine-treated sample were (E)-2-heptenal, decanal, copaene, and terpinen-4-ol.

Benchmarking the minimum Electron Beam (eBeam) dose required for the sterilization of space foods

As manned space missions extend in length, the safety, nutrition, acceptability, and shelf life of space foods are of paramount importance to NASA. Since food and mealtimes play a key role in reducing stress and boredom of prolonged missions, the quality of food in terms of appearance, flavor, texture, and aroma can have significant psychological ramifications on astronaut performance. The FDA, which oversees space foods, currently requires a minimum dose of 44kGy for irradiated space foods. The underlying hypothesis was that commercial sterility of space foods could be achieved at a significantly lower dose, and this lowered dose would positively affect the shelf life of the product. Electron beam processed beef fajitas were used as an example NASA space food to benchmark the minimum eBeam dose required for sterility. A 15kGy dose was able to achieve an approximately 10log reduction in Shiga-toxin-producing Escherichia coli bacteria, and a 5log reduction in Clostridium sporogenes spores. Furthermore, accelerated shelf life testing (ASLT) to determine sensory and quality characteristics under various conditions was conducted. Using Multidimensional gas-chromatography–olfactometry–mass spectrometry (MDGC-O-MS), numerous volatiles were shown to be dependent on the dose applied to the product. Furthermore, concentrations of off –flavor aroma compounds such as dimethyl sulfide were decreased at the reduced 15kGy dose. The results suggest that the combination of conventional cooking combined with eBeam processing (15kGy) can achieve the safety and shelf-life objectives needed for long duration space-foods.

Flavor Contribution of Esters in Lager Beers and an Analysis of Their Flavor Thresholds

Headspace solid-phase microextraction and gas chromatography olfactometry mass spectrometry were used to study the effect of 20 volatile esters on the flavor and aroma of a lager beer. Although the content of some esters is low, their contribution to the flavor of beer is prominent, which is closely related to the threshold value. In this study, the threshold values of ethyl octanoate, ethyl butyrate, isobutyl acetate, phenylethyl acetate, ethyl benzoate, and ethyl 3-phenylpropionate were determined following the ASTM E679 standard analysis method for the following amounts of one commercial lager beer from Peking, China: 0.14, 0.67, 1.29, 0.15, and 0.14 mg/L, respectively. In the sensory evaluation, we found that the esters having great contributions for beer taste and flavor harmony (from highest to lowest) were ethyl octanoate, isobutyl acetate, and phenylethyl acetate. According to the results of sensory evaluation, the highest score (7 points) was achieved when the concentration of ethyl octanoate was 0.26 mg/L and the concentration of isobutyl acetate was 1.53 mg/L, which meant that the lager beer flavor and aroma was more harmonious.

The Aroma-Active Compound, Acrylamide and Ascorbic Acid Contents of Pan-Fried Potato Slices Cooked by Different Temperature and Time

The aroma-active compounds and the levels of acrylamide and ascorbic acid in pan-fried potato slices cooked at three different temperatures (i.e., 160, 180 and 210C) and five heating times (i.e., 2, 4, 6, 8 and 12 min) were detected. The aroma-active compounds in potato slices were extracted by solid-phase microextraction and then analyzed by gas chromatography–olfactometry–mass spectrometry. A total of 26 aroma-active compounds were identified. The levels of acrylamide in potato slices were detected by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The acrylamide content of the potato slices increased with the increase of pan-frying time and temperature. The levels of ascorbic acid in potato slices were detected by HPLC. The retention rate of ascorbic acid also decreased with the increase of pan-frying time and temperature. The different processing conditions were evaluated after integrating the three aspects of food flavor, safety and nutrition. Practical Applications Fried food such as fried potato slices is deeply loved by consumers; however, due to high-temperature frying, it contains hazardous substances such as acrylamide, and the nutrient content such as ascorbic acid degrades to some extent. In this study, several frying conditions were evaluated comprehensively to find a balance point between best flavor, relatively lower acrylamide content (hazard) and higher retention rate of ascorbic acid (nutrient). This is meaningful to guide people to healthy diet, and it may provide evidence for the development of new technology of potato processing.

Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea

The aroma constituents of Kangra orthodox black tea were isolated by simultaneous distillation extraction (SDE), supercritical fluid extraction and beverage method. The aroma-active compounds were identified using gas chromatography–olfactometry–mass spectrometry. Geraniol, linalool, (Z/E)-linalool oxides, (E)-2-hexenal, phytol, β-ionone, hotrienol, methylpyrazine and methyl salicylate were major volatile constituents in all the extracts. Minor volatile compounds in all the extracts were 2-ethyl-5-methylpyrazine, ethylpyrazine, 2-6,10,14-trimethyl-2-pentadecanone, acetylfuran, hexanoic acid, dihydroactinidiolide and (E/Z)-2,6-nonadienal. The concentrated SDE extract was fractionated into acidic, basic, water-soluble and neutral fractions. The neutral fraction was further chromatographed on a packed silica gel column eluted with pentane and diethyl ether to separate minor compounds. The aroma-active compounds identified using gas chromatography–olfactometry–mass spectrometry were 2-amylfuran, (E/Z)-2,6-nonadienal, 1-pentanol, epoxylinalool, (Z)-jasmone, 2-acetylpyrrole, farnesyl acetone, geranyl acetone, cadinol, cubenol and dihydroactinidiolide. AEDA studies showed 2-hexenal, 3-hexenol, ethylpyrazine, (Z/E)-linalool oxides, linalool, (E/Z)-2,6-nonadienal, geraniol, phenylethanol, β-ionone, hotrienol and dihydroactinidiolide to be odour active components.

Identification and quantification of odorous compounds from adhesives used in food packaging materials by headspace solid phase extraction and headspace solid phase microextraction coupled to gas chromatography–olfactometry–mass spectrometry

Adhesives are often responsible for off-flavors in food in contact with packaging. The aim of this investigation was to identify by GC–O–MS the odorous compounds in five different types of adhesive (hotmelt, vinyl acetate ethylene, starch, polyvinyl acetate and acrylic) used in food packaging. In order to obtain a substantial number of compounds, they were extracted by two complementary extraction methods: HS-SPE and HS-SPME. Fifteen minutes extraction time using PDMS fiber for hotmelt adhesive and DVD/CAR/PDMS fiber for the other adhesives were the best conditions for defining a representative solvent-free adhesive extract using a rapid and simple D-GC–O technique. Thirty-three compounds were identified by GC–O–MS. These include butyric acid, acetic acid, methyl butyrate, 1-butanol and nonanal, which were present in most of the adhesives under study producing cheesy, rancid, sour, medicinal and green aromas, respectively. The concentrations were determined, the most abundant compound being acetic acid with concentrations from 22.9 to 8930μgg−1 of adhesive.