New method for aroma barrier testing

Abstract

A new quasi‐isostatic permeation test method has been developed for aroma barrier testing. Aroma concentrations are measured as a function of time, while the compounds diffuse from the source cell containing the model aroma solution through the tested material to the receiving cell. This method is applicable for testing various materials such as uncoated and coated paper/paperboard, and polymer films. The method utilizes automatic gas sampling from the test cells to gas chromatography. Copyright © 2007 John Wiley & Sons, Ltd.

Preliminary quantification of the permeability, solubility and diffusion coefficients of major aroma compounds present in herbs through various plastic packaging materials

“…The results showed that the D was highly correlated with the P ; for linalool, R = 0.937, for estragole, R = 0.989 and for citral, R = 0.993. The key aroma compounds, d ‐limonene, α ‐pinene, ethyl ester and carvone have been extensively studied in experiments involving contact with PE and PP . The transport coefficients for the aroma compounds in the film samples in this study were not found in the literature.…”

Pa through Ph

“…Simplicity, speed, and accuracy are some of the most interesting features of this new measurement system. Finally, a new quasi-isostatic permeation test method has been developed for aroma barrier testing by Vä hä -Nissi et al (46). In this case, aroma concentrations accumulated in the receiving cell as a function of time are measured during permeation from the source cell containing the model aroma solution through the tested polymer.…”

Effectiveness of modified atmosphere packaging in preserving a prepared ready‐to‐eat food

“…This gas composition is the most commonly used atmosphere for the MAP of fi sh, fresh pasta, pre-cooked meat and combination products to inhibit microbial spoilage and oxidative deterioration. 1,2,4,5,12 The effect of storage temperature on microbiological evolution is given in Figure 3 for stretchwrap air packaging and MAP with 60% CO 2 /40% N 2 . It was confi rmed that this high CO 2 MAP extends the lag time and reduces the growth rate of aerobic bacteria.…”

“…23 Thus, chilled temperature and MAP are commonly combined for better preservation of perishable foods. 4,5 This study examined the extension of shelf life by MAP based on the growth of aerobic bacteria, which was used as the primary quality index for stretch-wrap air packaging. MAP may change the pattern of food spoilage, and thus other spoilage organisms, such as anaerobic microorganisms, may outcompete the aerobic bacteria, thus changing the primary quality index used to determine shelf life.…”

“…The preserving effect of MAP derives mainly from the use of CO 2 gas, which inhibits or retards microbial growth. 1,2 Although many studies have already reported the benefi cial effects of MAP, [3][4][5] only rarely have quantitative kinetic analyses of its effect on microbial inhibition and the extension of shelf life been conducted.…”