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

Siegmund, Britta; Derler, Karin; Pfannhauser, W.

doi:10.1016/j.lwt.2003.11.005

Cited by 12 publications

(7 citation statements)

References 21 publications

(25 reference statements)

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“…Glasses are impermeable to moisture, gases and do not react with foods (Kucuk and Caner, 2005;Alves et al, 2007;Marsh and Bugusu, 2007); there-fore, consumers assumed that glass protected the food better than other types of packages. The low weights of the carton packages provided economical advantages to producer and consumers (Siegmund et al, 2004;Berry et al, 2005).…”

Section: Resultsmentioning

confidence: 99%

Understanding the buying behaviour of young consumers regarding packaging attributes and labels

Aday

Yener

2014

Int J Consumer Studies

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This study was conducted in Turkey (the place is the bridge between Europe and Asia) and several factors that might influence the young consumer's behaviour at the point of sale were highlighted. Self‐administered questionnaire consisting of 31 questions were filled out by 324 participants. A big part of respondents (87.34%) were young people between 18 and 25 years of age and majority of the test takers were single (91.05%), whereas only 8.95% of them were married. Relationships and connections between questions were displayed in detail with graphics in a multidimensional space and were analysed with multiple correspondence analysis tests. The results indicated that glass packages attracted the consumers with their protective structure, transparency and healthy nature, whereas plastic and paperboard packages attracted the consumers with their resistance to physical impacts and easy‐to‐use abilities. The majority of consumers checked the labels to get information; however, consumers indicated that label content was hard to understand. Production, best before dates and ingredients were identified as important information on the labels by consumers. Fat content was chosen as the most important part of labels by female consumers, whereas male consumers were more concerned about the protein content. Participants indicated that low price and special offered products were setting the basis for their unplanned shopping. The obtained results confirmed that packaging attributes and labels were the most important factors that might affect consumers' purchasing behaviours.

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Section: Resultsmentioning

confidence: 99%

Understanding the buying behaviour of young consumers regarding packaging attributes and labels

Aday

Yener

2014

Int J Consumer Studies

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“…The choice of the packaging material for fruit juices is a crucial point regarding shelf life and much research has been done on this subject (Askar, 1999;Ebbesen, 1998;Siegmud, Derler, & Pfannhauser, 2004;Zerdin et al, 2003). However, aspects relating to product quality during the shelf life of the product as well as costs should be considered, too.…”

Section: Introductionmentioning

confidence: 99%

“…Although materials with a low permeability to oxygen as glass or multilayer PET, have been proposed by many author as the best to preserve nutritive and sensory quality of liquid foods (Siegmud et al, 2004;Sobek, 2003) the cost of these packaging materials is relatively high. The use of lower priced materials, as monolayer PET with a higher permeability to oxygen, in conjunction with techniques aimed at reducing the presence of oxygen inside the package, appears as an attractive alternative for oxygen sensitive liquid product as orange juice.…”

Section: Introductionmentioning

confidence: 99%

Quality and shelf life of orange juice aseptically packaged in PET bottles

Ros−Chumillas

Belissario

Iguaz

et al. 2007

Journal of Food Engineering

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“…In most studies regarding aroma compound transfer through packaging materials, a few selected aroma compounds have been employed in more or less complex food model systems. Liquid models close to reality (fruit or vegetable juices, syrup, milk) or aqueous solutions containing some of the food ingredients (proteins, fats, carbohydrates) were mostly considered until now ( 1 , − . Fat seems to be the food component that affects flavor−packaging interactions in the higher extent, depending on fat composition and content, as well as simultaneous contact between fat, flavor, and packaging ( , ).…”

Section: Introductionmentioning

confidence: 99%

Tracer Aroma Compound Transfer from a Solid and Complex-Flavored Food Matrix Packed in Treated Papers or Plastic Packaging Film

Dury-Brun

Lequin²,

Chalier³

et al. 2007

J. Agric. Food Chem.

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The objective of this work was to study the transfer of four aroma compounds (ethyl butyrate, ethyl hexanoate, cis-3-hexenol, and benzaldehyde) from a solid and complex-flavored food matrix (sponge cake) toward and through packaging films placed in indirect contact during storage in accelerated aging conditions (38 degrees C and 86% relative humidity gradient). The efficiency of treated papers relative to that of standard paper and plastic as barrier was tested. Before storage, aroma compound volatility in the sponge cake was measured, and similar values were found between aroma compounds, due to the fat content of the sponge cake. Whatever the aroma compound, permeability values during storage were similar for the same packaging film. The plastic film was the highest barrier, whereas calendering and coating treatments applied to treated papers decreased effectively their permeability. An opposite trend was observed for aroma compound sorption into packaging films during storage.

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

Cited by 12 publications

References 21 publications

Understanding the buying behaviour of young consumers regarding packaging attributes and labels

Understanding the buying behaviour of young consumers regarding packaging attributes and labels

Quality and shelf life of orange juice aseptically packaged in PET bottles

Tracer Aroma Compound Transfer from a Solid and Complex-Flavored Food Matrix Packed in Treated Papers or Plastic Packaging Film

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