Evaluation by Screening Regarding the Importance of a Transition Route to the Fat and Fatty Foods through the Gas Phase for a Variety of Organic Compounds

Abstract

Though we had ever found the food contaminations caused by the transition from the organic compounds to the fat and fatty foods through the gas phase, we have not taken it so seriously. In this paper, we verified the importance of this route through a screening method for a variety of organic compounds by using the parameters, such as octanol-air partition coefficients. We conducted a screening of the organic compounds which have a risk of easily transferring into the fat and fatty foods through the gas phase and found that we had better not neglect this route and scrutinize this route more seriously in the future.