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

Linssen, J.P.H.; Janssens, J.L.G.M.; Reitsma, J.C.E.; Roozen, J.P.

doi:10.1080/02652039109373950

Cited by 26 publications

(8 citation statements)

References 8 publications

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“…Figure 3 presents the scores of sensory attributes assessed with and without nose-clips for French beans stored at different conditions. Comparison of Figs 3A and 3B reveals that the use of nose-clips diminished the scores for sensory attributes in general, which is in agreement with previous studies (Linssen et al 1991;Van Ruth et al 1995a). Apparently, volatile compounds contribute to the flavour of rehydrated French beans.…”

Section: Resultssupporting

confidence: 91%

Instrumental and sensory evaluation of the flavour of dried French beans (Phaseolus vulgaris) influenced by storage conditions

Ruth

Roozen

Posthumus³

1995

J Sci Food Agric

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The influence of storage conditions on the flavour of stored French beans after rehydration was evaluated by gas chromatography-snifng port analysis (GC-SP) and GC-mass spectrometry of volatile compounds, and by quantitative descriptive analysis (QDA) and hedonic sensory evaluation. The dried beans were stored at three water activities (a,), two different temperatures and in presence or absence of light. In French beans 18 odour active volatile compounds were detected and a common odour profile of 10 compounds was shown. At elevated temperature and a, 0.3 and 0-5, GC-SP showed an increase in the number of assessors perceiving chemical, rotten odours at the snifing port. The number assessors perceiving chemical odours at the snifing port was increased by light exposure at a, 0.1. QDA revealed a significant decrease in intensities for the attributes 'French bean' and 'sweet', and an increase for 'chemical', 'burned', 'musty' and 'bitter' at the elevated temperature and a, 0.3 and 0.5. Exposure to light at a, 0.1 decreased 'French bean' scores and increased scores for 'chemical' and 'burned'. French beans stored at 20°C in absence of light and at a, 0.3 were more appreciated by the hedonic panel than those stored at 40°C. GC-SP and QDA revealed relationships between differently stored French beans, sensory attributes and volatile compounds. Therefore, volatile compounds are expected to be responsible for the change in flavour and appreciation of dried French beans by storage conditions.

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Section: Resultssupporting

confidence: 91%

Instrumental and sensory evaluation of the flavour of dried French beans (Phaseolus vulgaris) influenced by storage conditions

Ruth

Roozen

Posthumus³

1995

J Sci Food Agric

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“…A more recent investigation into the sensory effects of styrene monomer migrating from polystyrene plastics into cocoa powder for drinks and chocolate flakes, was carried out in The Netherlands (Linssen et al, 1991). The results obtained with cocoa powder and extrapolated for the cocoa drinks, confirmed the predictions of Ramshaw (1984) that migration of the styrene monomer is higher in products with high fat content.…”

Section: Plastics Packagingsupporting

confidence: 81%

Packaging material as a source of taints

Tice¹

1996

Food Taints and Off-Flavours

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“…Another reason could be that the assessors in the present study were not acquainted with the taste of styrene. A former study has shown that detection was more difficult than recognition of styrene in chocolate products (Linssen et al 1991).…”

Section: Resultsmentioning

confidence: 99%

Taste interaction of styrene/ethylbenzene mixtures in an oil‐in‐water emulsion

Janssens

Diekema

Reitsma

et al. 1995

Food Additives and Contaminants

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Styrene and ethylbenzene are present in detectable amounts in polystyrene packaging materials and migration of these compounds may cause a taint of the packed food. The effect of mixtures of styrene and ethylbenzene on the detection threshold concentration in a 5% oil-in-water emulsion was investigated with the constant stimulus differences test. The detection threshold concentrations of the individual compounds in the emulsion were found to be 1.0 ppm for styrene and 3.0 ppm for ethylbenzene. Linear regression of the percentages of correct answers and the logarithm of the sum of the concentrations of both compounds in the mixtures expressed as fractions of their threshold concentration gave the following relationship: % of correct answers = 42.5 x log (sum of threshold fractions) +74.8 (r = 0.87). Calculation of the sum of threshold fractions at the 75% point of correct answers gave a value of 1.0, which clearly indicates that the effect of mixing of styrene and ethylbenzene is additive at sub-threshold levels in a 5% oil-in-water emulsion.

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

Cited by 26 publications

References 8 publications

Instrumental and sensory evaluation of the flavour of dried French beans (Phaseolus vulgaris) influenced by storage conditions

Instrumental and sensory evaluation of the flavour of dried French beans (Phaseolus vulgaris) influenced by storage conditions

Packaging material as a source of taints

Taste interaction of styrene/ethylbenzene mixtures in an oil‐in‐water emulsion

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