Determination of volatile organic compounds in materials from polystyrene intended for contact with food: comparison of HS-GS/MS and SPME-GC/MS techniques.

Background: Plastic materials intended for contact with food sometimes exhibit unfavorable organoleptic properties which is related to the presence of volatile organic compounds. These substances not only worsen organoleptic properties, but can be very harmful to humans health. For the sake of consumer safety, it is necessary to control such materials for the content of substances harmful to health, as well as the possibility of their migration to food.