Fumigation of transport containers is common practice to protect stored products from pests. Yet little is known about the desorption times and effects of the highly toxic gases used in this process. To shed light on the behavior of fumigants in real food, we treated sunflower seeds (Helianthus annuus L.) with 100ppm phosphine (PH3), methyl bromide (MeBr) or 1,2-dichloroethane (DCE) for 72h. The compound concentrations in the air were then analyzed by thermal desorption/2D gas chromatography coupled to mass spectrometry and flame photometric detection (TD-2D-GC-MS/FPD). A desorption time of several months was observed for DCE, whereas PH3 and MeBr were outgassed in a matter of days. To investigate possible interactions between gases and constituents of the seeds, non-fumigated, fumigated and outgassed samples were analyzed by headspace solid-phase microextraction GC-MS. We observed significantly different volatile profiles in fumigated and subsequently outgassed seeds compared to non-fumigated seeds. Whereas PH3-treated seeds released far more terpenoids, the volatile pattern of seeds exposed to DCE revealed significantly fewer terpenoids but more aldehydes. These changes are likely to affect food aroma characteristics.
