Concentration and Interactive Effects on the Sorption of Aroma Liquids and Vapors into Polypropylene

Abstract

The sorption of hexyl acetate and ethyl butyrate into polypropylene from vapors and 40% ethanol solution was studied. The effect of concentration and interactions with co-sorbants was investigated. The vapors were sorbed in amounts that were related to feed concentrations, without any interactive effects of co-sorbants, in the concentration range (i.e. 0.12-3.4 µg/mL) and the mixtures investigated. Compounds from a dissolved mixture, on the other hand, were generally sorbed in smaller amounts than from a single compound solution. Hexyl acetate was sorbed in larger amounts from a mixture of five compounds at high concentration (i.e. 1000 µg/mL each) than when it was the sole solute.

Binding of volatile aroma compounds to can linings with different polymeric characteristics

“…Most of the work examining aroma scalping by plastic food packages has focused on plastic bottles (Fayouz et al., ,; Johansson & Leufvén, ; Sadler & Braddock, , ; Sajilata, Savitha, Singhal, & Kanetkar, ). Recently, Wietstock, Glattfelder, Garbe, and Methner () examined aroma scalping by crown cork liners and can linings from different manufacturers.…”

Influence of Storage Time and Temperature on Absorption of Flavor Compounds from Solutions by Plastic Packaging Materials

“…The chemical composition, chain stiffness, morphology, polarity, and crystallinity of the polymer influences flavor absorption, as does chemical composition, concentration, and polarity of the flavor compounds, as well as the presence of other chemical compounds. External factors such as storage duration, relative humidity, temperature, and the presence of other food components can also affect solubility of aroma com-pounds in a polymer (Nielsen and others 1992;Leufvén and Hermansson 1994;Fayoux and others 1997;Johansson and Leufvén 1997;Van Willige and others 2000a, b).…”

Influence of food matrix on absorption of flavour compounds by linear low-density polyethylene: proteins and carbohydrates

“…External factors like storage time, relative humidity, temperature and pH can also affect solubility of aroma compounds in a polymer 5. 11–13 Little information is available in literature about the influence of the food matrix on flavour absorption by polymers. Linssen et al 14 and Yamada et al 15 showed that the presence of juice pulp in orange juice decreased absorption of volatile compounds into polymeric packaging materials.…”