6533b837fe1ef96bd12a2f9d
RESEARCH PRODUCT
Aroma transfers in and through plastic packagings: orange juice andd-limonene. A review. Part I: Orange juice aroma sorption
Anne-marie SeuvreStéphane C. FayouxAndrée Voilleysubject
Orange juiceD limonenebiologyChemistryMechanical EngineeringOrganolepticSorptionGeneral ChemistryPermeationCITRUS JUICEPulp and paper industrybiology.organism_classificationFood productsOrganic chemistryGeneral Materials ScienceAromadescription
Orange juice and one of its major volatile constituents, d-limonene, were probably amongst the first food products to be thoroughly studied. Yet, no extensive literature review has been undertaken in order to obtain a general and accurate description of the sorption and diffusion phenomena. This review underlines the effects of packaging on the organoleptic quality of citrus juices; it therefore presents a focused interest on d-limonene mass transfer experimental results with a variety of plastic polymers. Part I deals with first, loss of organoleptic quality of orange juice during storage and d-limonene sorption is discussed. Second, generalites are presented concerning volatiles transfer measurements and two tables summarise the experimental d-limonene sorption, diffusion and permeation results we could obtain easily, after which we offer our comments. © 1997 by John Wiley & Sons, Ltd.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1997-03-01 | Packaging Technology and Science |