Microbial volatile organic compounds (mVOCs) are the detection indicator of food microbiological contamination. During metabolic process, microorganisms in food produce about 2,000 kinds of volatile metabolites with different chemical properties, including alcohols, hydrocarbons, aldehydes, acids, ketones, ethers, esters, etc.
Click here for original story, Exploring methods to detect microbial volatile organic compounds
Source: Phys.org