Off-Flavors From Packaging Materials in Food Products Some Case Studies

Passy, N.

doi:10.1016/b978-0-12-168901-8.50031-9

Cited by 16 publications

(9 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Santa Maria et al (1986) reported residual styrene monomer levels in different food products and found levels up to 359 ppb in mousse. A taste panel (Passy 1983) detected an off-flavour in chocolate and lemon cream cookies packed in polystyrene trays and overwrapped with Cellophane. Analysis of the polystyrene trays showed rather high residual monomer levels of about 0-20%.…”

Section: Introductionmentioning

confidence: 99%

Sensory analysis of polystyrene packaging material taint in cocoa powder for drinks and chocolate flakes

Linssen¹,

Janssens²,

Reitsma³

et al. 1991

Food Additives and Contaminants

View full text Add to dashboard Cite

Polystyrene packaging material taint was sensorily evaluated in cocoa powder for drinks and chocolate flakes using short-cut signal detection measures on differences between control and test samples and on recognition of styrene. No differences were observed in cocoa powder for drinks and plain chocolate flakes treated with 0.5 dm2 polystyrene of 1 mm thickness. However, differences were detected in milk chocolate flakes and plain chocolate flakes, which were in contact with a larger area or thicker polystyrene packaging material. The latter results were confirmed by the styrene recognition test, so polystyrene is a potential source of off-flavour for chocolate products. The amount of residual styrene in the polystyrene used was about 320 ppm, while the amounts of styrene ranged from 7 to 132 ppb in cocoa drinks and from 414 to 1447 ppb in chocolate flakes.

show abstract

Section: Introductionmentioning

confidence: 99%

Sensory analysis of polystyrene packaging material taint in cocoa powder for drinks and chocolate flakes

Linssen¹,

Janssens²,

Reitsma³

et al. 1991

Food Additives and Contaminants

View full text Add to dashboard Cite

show abstract

“…The gas chromatography analytical technique is the obvious choice to measure residual solvents in printed packaging and has been described in a number of papers (Kontominas and Voudaris, 1982;Passy, 1983;Pilborough, 1987). The general procedure is to place a portion of the printed packaging in a container, seal the container and then heat it to liberate the residues of solvent into the container headspace.…”

Section: Methods For Determining Levels Ofresidual Solventsmentioning

confidence: 99%

“…Passy (1983) reported a number of case studies investigating complaints of offflavours. These included the identification of 'high' levels of toluene from laminated pouches used for fruity soft drinks, originating from the adhesive used for lamination of the multilayer structure.…”

Section: Some Reported Odour and Taint Investigationsmentioning

confidence: 97%

“…However, although the free styrene monomer levels in polystyrene plastics can be relatively high and typically around 300-400 ppm, the quantities found in food products due to migration are usually in the low ppb range -below the taint threshold values -even with fatty foods (Gilbert et al, 1983). Passy (1983) reported on a case study where an off-flavour was detected in chocolate and lemon cream cookies. The cookies were packed in polystyrene trays and wrapped in printed cellophane.…”

Section: Plastics Packagingmentioning

confidence: 98%

See 1 more Smart Citation

Packaging material as a source of taints

Tice¹

1996

Food Taints and Off-Flavours

View full text Add to dashboard Cite

“…23 ,24,25 Also, an off-flavour in chocolate and lemon cookies packed in PS trays was detected by a sensory panel. 26 The intensity of off-flavour depended on the level of residual styrene in the packaging material, type of food matrix and contact time.…”

Section: Taste Recognition Threshold Concentrations Of Styrene In Oilmentioning

confidence: 99%

Food flavour and packaging interactions

Linssen¹,

Roozen²

1994

Food Packaging and Preservation

View full text Add to dashboard Cite

Interactions between packaging materials and foodstuffs can affect food quality, e.g. on flavour aspects. There are three main phenomena: migration, permeation and absorption.Several flavour compounds of an artificially flavoured drink yoghurt were absorbed by its high density polyethylene bottle. Selective absorption can disturb the delicate balance of flavour compounds and the product does not reach the consumer as was intended by the manufacturer.Flavour change of mineral water packed in low density polyethylene lined aluminium/cardboard packages was studied by combined gas chromatography and sniffing port analysis. Mainly aromatic hydrocarbons and some carbonyls appear to be responsible for the main sensory descriptors: metallic, musty, astringent, sickly, synthetic and glue-like.Taste recognition threshold concentrations of styrene were determined in oil in water emulsions with different amounts of fat. Thresholds increased linearly with the amounts of fat in the emulsions. Moreover, the concentrations of styrene in the head spaces of the emulsions were similar at their threshold levels.

show abstract

Off-Flavors From Packaging Materials in Food Products Some Case Studies

Cited by 16 publications

References 4 publications

Sensory analysis of polystyrene packaging material taint in cocoa powder for drinks and chocolate flakes

Sensory analysis of polystyrene packaging material taint in cocoa powder for drinks and chocolate flakes

Packaging material as a source of taints

Food flavour and packaging interactions

Contact Info

Product

Resources

About