Volatile Organic Compounds (VOCs)

Volatile Organic Compounds are basically the industrial solvents with low water solubility and high vapour pressure. VOCs are generally emitted as gases from solids or liquids. Odour is one of the decisive sensory experiences which humans use to decide the appeal or disavowal factor of the foods on offer. These odours, termed as Volatile organic compounds (VOCs) are low-molecular-weight organic compounds that easily evaporate at room temperature.

Food Analytics evaluates food composition, monitors changes upon processing or cooking and identifies the components that give rise to desirable or undesirable characteristics. VOC detection is important to ensure that damaging chemicals are controlled or eliminated and properties of desirable ones understood. A large number of odorous compounds released from food makes their separation and identification a challenging prospect and requires knowledge of techniques along with the expertise to identify the widest possible range of compounds from a single sample.

At EFRAC, Food department deals with various analytical requirements in a wide range of food matrices. Our innovative and strategic layouts are designed to guide the global food and agricultural industries towards guaranteed Product Safety, Superior Quality at minimized risks.