Featured Article: The smell of success

Within the food industry, various contaminants and/or compounds are produced as byproducts throughout an organisation’s process flow. During the cooking and processing of meal components, such as sauces and carbohydrates, various volatile organic compounds (VOCs) and organosulphur compounds can be present and consequently excreted into the local air stream; for example, dimethyl sulfide, 2-butanone, methyl propyl disulphide, eucalyptol and dipropyl disulphide.