Food Analytical Methods

, Volume 11, Issue 3, pp 848–861 | Cite as

Non-Destructive Measurement of Volatile Organic Compounds in Modified Atmosphere Packaged Poultry Using SPME-SIFT-MS in Tandem with Headspace TD-GC-MS

  • Angelos-Gerasimos IoannidisEmail author
  • Christophe Walgraeve
  • Mike Vanderroost
  • Herman Van Langenhove
  • Frank Devlieghere
  • Bruno De Meulenaer


A methodology was developed to measure volatile organic compounds (VOCs) in a non-destructive way inside modified atmosphere packaged (MAP) poultry (chicken fillets) samples stored at 4 °C. To achieve this, a solid-phase microextraction (SPME) fiber was inserted in the headspace of the package and was later desorbed within a heated injector coupled with a selected ion flow tube mass spectrometer (SIFT-MS). As this technique is not stand-alone, it was calibrated on the same matrix using online SIFT-MS measurements and headspace thermal desorption gas chromatography (HS-TD-GC-MS) with internal standard calibration. A total of eight compounds were successfully monitored within the same samples over a storage period of 15 days. Ethanol and dimethyl sulfide presented the highest overall increase with large variations between the samples, while a clear increase was observed for 2-propanol, 2-butanone, and 3-methylbutanal by the end of shelf life. Our method provides a fast (analysis time < 5 min) non-destructive alternative for VOC measurements within modified atmosphere packaged products at refrigerated conditions. This approach can be useful to determine potential biomarkers at real storage conditions of packaged food prior to the moment of consumption.


Solid-phase microextraction Selected ion flow tube mass spectrometry Poultry spoilage Volatile organic compounds Modified atmosphere packaging Thermal desorption gas chromatography mass spectrometry 


Funding Information

This work was supported by the Flanders Innovation & Entrepreneurship agency (VLAIO), within the framework of CheckPack project.

Compliance with Ethical Standards

Conflict of Interest

Angelos-Gerasimos Ioannidis declares that he has no conflict of interest. Christophe Walgraeve declares that he has no conflict of interest. Mike Vanderroost declares that he has no conflict of interest. Herman Van Langenhove declares that he has no conflict of interest. Frank Devlieghere declares that he has no conflict of interest. Bruno De Meulenaer declares that he has no conflict of interest.

Ethical Approval

This article does not contain any studies with human or animal subjects performed by any of the authors.

Informed Consent

Informed consent was not applicable for this study.

Supplementary material

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Copyright information

© Springer Science+Business Media, LLC 2017

Authors and Affiliations

  1. 1.Laboratory of Food Microbiology and Food Preservation (LFMFP), Partner in Food2Know, Department of Food Safety and Food Quality, Faculty of Bioscience EngineeringGhent UniversityGhentBelgium
  2. 2.NutriFOODchem, Research Group Food Chemistry and Human Nutrition, Partner in Food2Know, Department of Food Safety and Food Quality, Faculty of Bioscience EngineeringGhent UniversityGhentBelgium
  3. 3.Research Group EnVOC (Environmental Organic Chemistry and Technology), Department of Sustainable Organic Chemistry and Technology, Faculty of Bioscience EngineeringGhent UniversityGhentBelgium

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