Simple heat-extraction analysis of commercial food wraps (heat-resistant temperatures of 140 ?C) was performed using a HandyTD.
The wrap was heated directly using a HandyTD and the resulting volatile components introduced into a GC - MS. The results of the analysis showed a large number of observed peaks when the heating temperature rose above 140 ?C , with the detection of esterified compounds of hydrocarbons, fatty acids and larger hydrocarbons.