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Comparison of sorption in orange flavor components by packaging films using the headspace technique

Paik, James S

Journal of agricultural and food chemistry, 1992-10, Vol.40 (10), p.1822-1825 [Periódico revisado por pares]

WASHINGTON: American Chemical Society

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Título:
Comparison of sorption in orange flavor components by packaging films using the headspace technique
Autor: Paik, James S
Assuntos: Agriculture ; Agriculture, Multidisciplinary ; AROMATISANT ; AROMATIZANTES ; BEBIDAS ; BOISSON ; Chemistry ; Chemistry, Applied ; COMPOSE DE LA FLAVEUR ; COMPUESTOS DEL SABOR ; FILM PLASTIQUE ; Food Science & Technology ; JUGO DE FRUTAS ; JUS DE FRUIT ; Life Sciences & Biomedicine ; MATERIALES DE EMPAQUE ; MATERIAU DE CONDITIONNEMENT ; MONOTERPENE ; MONOTERPENOS ; PELICULA PLASTICA ; Physical Sciences ; POLIETILENO ; POLVOS (FORMULACIONES) ; POLYETHYLENE ; POUDRE ; Science & Technology ; SORCION ; SORPTION
É parte de: Journal of agricultural and food chemistry, 1992-10, Vol.40 (10), p.1822-1825
Notas: 9501514
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Descrição: Comparisons of equilibrium sorption of orange flavor components (ethyl butyrate, myrcene, and d-limonene) were made between LDPE, ionomer, and PET films using the headspace technique. It was possible to measure the sorption of an individual compound in the presence of other compounds using this method at concentration ranges similar to those found in commercial packages. The method of measuring sorption using the headspace technique provided sorption and diffusion coefficient values consistent with those found in the literature. The Fickian behavior of the sorption curves suggests very little interaction between the flavor compounds and the polymers at these low concentration levels. The equilibrium sorption of flavor components by PET film was much lower than that by LDPE and ionomer films. The Hildebrand solubility parameter was used in the explanation of large difference in equilibrium sorption values between polymer films
Editor: WASHINGTON: American Chemical Society
Idioma: Inglês

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Comparison of sorption in orange flavor components by packaging films using the headspace technique

Paik, James S

WASHINGTON: American Chemical Society

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