Representativeness of Extracts of Offset Paper Packaging and Analysis of the Main Odor-Active Compounds

Abstract

Packagings often carry odors due to the support and printing inks. The aim of the investigation was to define a representative solvent-free extract of paper-based packaging materials printed by the offset process, for the identification of the odor-causing volatile compounds. Static headspace and solid-phase microextraction were the two applied extraction methods. Representativeness tests showed that the odor of the PDMS fiber extract gave satisfying odor similarities with the original packaging. The sample incubation was performed at 40 degrees C for 30 min, whereas the extraction time was 3 min at 40 degrees C. Extracts of both the nonprinted and printed papers of different batches were analyzed by gas chromatography-olfactometry. 4-Phenylcyclohexene was identified as the most potent compound contributing to the latex-like odor of the nonprinted paper. Among the 13 major odorants identified by mass spectrometry, 10 were aldehydes and ketones generated by oxidation of the printing ink resins. The ratio of odorants to interferences was too low for a possible detection of the key odorants by nonseparative techniques such as sensor arrays.

A new approach to studying sponge cake aroma after storage in treated paper and plastic packaging by direct gas chromatography–olfactometry (D‐GC–O)

“…[15][16][17] Carboxen/ polydimethylsiloxane (CAR/PDMS, 75 µm) SPME fibres from the same batch (Supelco, Bellefonte, USA), coated with porous carbon, were chosen because they preferentially extract low-boiling point aroma compounds, 26 which constituted most of the volatiles studied in this work, particularly in the simplified mixture. Pouches headspace volume was identical to glass flasks headspace volume, i.e.…”

“…All had already performed sensory tests by olfactometry and descriptive analysis in the framework of the Rega et al and Landy et al studies. 16,17 The assessors were first involved in selecting descriptors for characterizing the sponge cake odour for both flavour mixtures, during one free descriptorsgenerating session. For that purpose, 2 g ground flavoured sponge cake were put in plastic cups sealed with pierced caps, for both flavour mixtures.…”

“…Second, they agreed on a common list of seven descriptors for both flavour mixtures: 'cake', 'chemical', 'fruity', 'almond', 'butter', 'grass' and 'vanilla'. Paper supports may carry odours 17 but it was checked that judges did not detect any odour in our conditions when they smelled pieces of the two treated papers put into different plastic cups.…”

“…cheese or orange juice) or from packaging. [15][16][17] To the authors' knowledge, it has not been used yet to assess the sensory quality of a food product during storage in packaging.…”

Contaminantes voláteis provenientes de embalagens plásticas: desenvolvimento e validação de métodos analíticos

“…6,[28][29][30][31][32][33] Alguns autores sugerem que o aumento da concentração de analitos pode ser obtido por destilação ou evaporação a vácuo. 20,28,34,35 Para materiais de embalagem, o uso de técnicas de extração de voláteis está associado a avaliações qualitativas e quantitativas dos processos de permeação, sorção e migração, envolvendo medidas de coeficientes de partição, constantes de difusão e determinação de curvas de sorção para substâncias permeantes. 7,36 Técnicas mais recentes para extração de voláteis de materiais de embalagem empregam um sistema fechado aquecido, onde uma alíquota do vapor presente no sistema é removida e introduzida em um cromatógrafo a gás.…”