Sample preparation often involves grinding,
homogenization, or reducing particle size.
• In case of food samples, active enzymes can change the
composition of the food product during storage.
Inactivation of enzymes by high-temperature short-time
thermal processing, drying the sample, or undergoing
homogenization with alcohol may be necessary.
• Microbial growth or chemical reactions may occur in the
food or the polymer-containing samples. Chemical
reactions often generate volatiles that will give false peaks
on the GC. To avoid these, thermal processing, drying, or
frozen storage may require.