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RESEARCH PRODUCT
Representativeness of Extracts of Offset Paper Packaging and Analysis of the Main Odor-Active Compounds
Sophie NicklausPascale LandyElisabeth GuichardPatrick MielleEtienne Sémonsubject
PaperPrinting inkMass spectrometry01 natural sciences0404 agricultural biotechnologyOlfactometry[SDV.IDA]Life Sciences [q-bio]/Food engineeringSolvent extractionComputingMilieux_MISCELLANEOUSAldehydesChromatographyChemistry010401 analytical chemistryExtraction (chemistry)Food Packaging04 agricultural and veterinary sciencesGeneral Chemistry[SDV.IDA] Life Sciences [q-bio]/Food engineeringKetones040401 food science0104 chemical sciencesOdorOdorantsInkExtraction methods4-PHENYLCYCLOHEXENEVolatilizationGeneral Agricultural and Biological SciencesOFFSETpsychological phenomena and processesdescription
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.
year | journal | country | edition | language |
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2004-01-01 | Journal of Agricultural and Food Chemistry |