6533b85dfe1ef96bd12be03d
RESEARCH PRODUCT
Tracer aroma compound transfer from a solid and complex-flavored food matrix packed in treated papers or plastic packaging film.
Sonia LequinStéphane DesobryAndrée VoilleyCécile Dury-brunPascale Chaliersubject
PaperTime FactorsChemical PhenomenaPlastic filmPermeabilityCalenderingchemistry.chemical_compoundfoodEthyl butyrateFood PreservationAroma compoundFood scienceAromabiologyChemistry PhysicalFood PackagingEthyl hexanoateGeneral ChemistrySponge cakebiology.organism_classificationAccelerated agingfood.foodchemistryChemical engineeringOdorantsGeneral Agricultural and Biological SciencesPlasticsdescription
The objective of this work was to study the transfer of four aroma compounds (ethyl butyrate, ethyl hexanoate, cis-3-hexenol, and benzaldehyde) from a solid and complex-flavored food matrix (sponge cake) toward and through packaging films placed in indirect contact during storage in accelerated aging conditions (38 °C and 86% relative humidity gradient). The efficiency of treated papers relative to that of standard paper and plastic as barrier was tested. Before storage, aroma compound volatility in the sponge cake was measured, and similar values were found between aroma compounds, due to the fat content of the sponge cake. Whatever the aroma compound, permeability values during storage were similar for the same packaging film. The plastic film was the highest barrier, whereas calendering and coating treatments applied to treated papers decreased effectively their permeability. An opposite trend was observed for aroma compound sorption into packaging films during storage. Keywords: Aroma compound; sponge...
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2007-01-31 | Journal of agricultural and food chemistry |