Evaluating Food Products for Furan and Other Volatile Organic Compounds

The US Food and Drug Administration (FDA) published the results of a survey of furan in canned and jarred foods that undergo heat treatment in 2004. In the same year, the European Food Safety Authority agreed with the findings of the FDA report and determined that more research was needed on the study of furan in food.

One of the techniques used by the FDA for furan in the foods that were evaluated was static headspace. This poster presents a comparison of the static method to a dynamic headspace method in different foods such as coffee and meat.

Click here to download this Application Note.