Minimizing Plastic Package/Product Interactions—an Unfilled Need

Culter, John D.

doi:10.1177/875608799200800305

Cited by 10 publications

(15 citation statements)

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Section: Review Of Vocs Derived From Pe 855mentioning

confidence: 99%

“…However, for organic vapors P, D, and S depend on the concentration and temperature and such dependencies are usually exponential (82). A recent article by Culter (82) has drawn attention to the fact that this area of research has not been reported widely to date. Moreover, Bigger et al (8) state that there has been very little research on the factors that control the migration of odorous compounds found in PE into packaged food products.…”

Section: Review Of Vocs Derived From Pe 855mentioning

confidence: 99%

“…These include sensory evaluation (2,8,11,33,45,(47)(48)(49)(50)58,(86)(87)(88)(89)(90)(91)(92)(93)(94)(95)(96)(97), GC (30,34,86), and GC-MS (8,30,33,35,45,48,82,(87)(88)(89)(90)(91)(92)(93)98,99). A variety of techniques are used in conjunction with chromatographic analysis for the sampling and detection of VOCs that originate from PE.…”

Section: Experimental Techniquesmentioning

confidence: 99%

“…A variety of techniques are used in conjunction with chromatographic analysis for the sampling and detection of VOCs that originate from PE. These include dynamic headspace GC-MS (2,8,88,99), GC-olfactory detection (8,30,35,79,94,95,98), selective volatile extraction (34,35,98,100), supercritical fluid extraction (101-104), vacuum distillation (98,105) and water/steam extraction (82). In addition, a portable odor meter (OM) (8,32) and various "electronic nose" devices (106-108) have also been used to assess the level of odor in PE formulations.…”

Section: Experimental Techniquesmentioning

confidence: 99%

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Review of Volatile Organic Compounds Derived From Polyethylene

Hodgson¹,

Casey²,

Bigger³

et al. 2000

Polymer-Plastics Technology and Engineering

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The formation of volatile organic compounds (VOCs) in polyethylene (PE) is a topic of concern to industries involved in the packaging of items such as foodstuffs and pharmaceuticals that are sensitive to organoleptic contamination. This article reviews the available literature on VOCs that originate from PE during its manufacture, processing, storage, and service life. The package-product interactions that may occur between PE and packaged foodstuffs are also considered together with the wide range of methods for the analysis of VOCs. The following analytical methods are discussed: (i) sensory evaluation, (ii) chromatographic techniques and their associated sampling techniques, including ORDER REPRINTS the "hot-jar" method and dynamic headspace sampling, (iii) gas chromatography-olfactory sensing, and (iv) artificial olfaction or "electronic nose" technology.

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Section: Review Of Vocs Derived From Pe 855mentioning

confidence: 99%

Section: Review Of Vocs Derived From Pe 855mentioning

confidence: 99%

Section: Experimental Techniquesmentioning

confidence: 99%

Section: Experimental Techniquesmentioning

confidence: 99%

See 2 more Smart Citations

Review of Volatile Organic Compounds Derived From Polyethylene

Hodgson¹,

Casey²,

Bigger³

et al. 2000

Polymer-Plastics Technology and Engineering

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show abstract

“…A review on the topic of taste and odour issues related to food packaging interactions was presented by Cutler (1992) at Foodplas 92. The various sources of 'interacting' compounds from packaging that cause odours and food tainting were discussed, together with examples of some of the organoleptic problems investigated.…”

mentioning

confidence: 99%