FOOD TECHNOLOGY

Detailed explanation-1: -What is Volatility? A substance is said to be volatile if it boils at a low temperature, changing from the liquid to the gas phase. Substances that are gases at room temperature are extremely volatile: they have high volatility. They can only be seen as liquids when exposed to low temperatures or high pressures.

Detailed explanation-2: -Volatile organic compounds are compounds that have a high vapor pressure and low water solubility. Many VOCs are human-made chemicals that are used and produced in the manufacture of paints, pharmaceuticals, and refrigerants.

Detailed explanation-3: -VOCs are responsible for the odor of scents and perfumes as well as pollutants. VOCs play an important role in communication between animals and plants, e.g. attractants for pollinators, protection from predation, and even inter-plant interactions.

Detailed explanation-4: -Headspace gas chromatography with split flame-ionization-electron-capture detection is a simple method of screening for a wide range of volatile substances in biological fluids.