Absorption of Citrus Flavor Volatiles by Low Density Polyethylene

Abstract

The ability of low density polyethylene (LDPE) to absorb citrus flavor compounds was examined. The LDPE sample was mounted on an oxygen electrode. As volatiles were absorbed, oxygen permeation through the polymer increased. Limonene, ethyl butyrate, myrcene, and a-pinene were readily absorbed by LDPE. Octanal, citral, lina-1001, and c+terpineol were absorbed at much lower levels. Time-course changes in readings were used to calculate diffusion coefficients of volatiles in the polymer. Diffusion coefficients were proportional to the volatile's solubility in the polymer.

Scalping of ethyloctanoate and linalool from a model wine into plastic films

“…The scalping of volatiles not only affects the properties of the contained product, but can also determine changes in the performance of the plastic material itself, such as the enhancement of the permeability to aroma compounds and oxygen (Sadler & Braddock, 1990;Togawa, Kanno, Horiuchi, & Kobayashi, 2001), or delamination of multilayer structures (Schroeder, Harte, Giacin, & Hernandez, 1990). Sadler and Braddock (1991) made a difference between the two approaches which can be used to study the sorption of aroma compounds, one is based on the loss of aroma from a solution put in contact with plastic, the other is based on the determination of the volatiles sorbed by the plastic phase. Early studies have mainly exploited the former approach.…”

“…Moreover, such studies do not give information about the nature of the sorption phenomenon (ad-or ab-sorption -i.e. the adhesion of the aromatic compounds on the surface of the polymer, or a proper diffusion of the molecules through the thickness of the material), about the solubility and diffusion coefficient of the aroma into the polymer (Sadler & Braddock, 1991).…”

Chemical and sensory effects of glass and laminated carton packages on fruit juice products—Still a controversial topic

“…This sorption phenomenon is generally described as 'flavour scalping'. A large number of papers has been published showing sorption of volatile compounds from aqueous matrices and model systems (Kwapong & Hotchkiss, 1987;Shimoda, Ikegamie, & Osajima, 1988;Imai, Harte, & Giacin, 1990;Sadler & Braddock, 1990;Sadler & Braddock, 1991;Nielsen, J. agerstad, & . Oste, 1992a;Nielsen, J. agerstad, .…”

The Role and Potential of Vibrational Spectroscopy in the Study and Characterization of Traditional and Novel Food Packaging Structures

“…Although both approaches have been used, the former one has the disadvantage of difficulties in discriminating whether the volatile compound has been scalped in the polymer or lost by degradation or chemical modification. 25 Thus, in many of these studies, the latter methodology has been preferred. In general, the GC technique has mostly been used to evaluate equilibrium sorption and partition coefficients of some aroma compounds present in juices.…”