Premium
Aroma transfers in and through plastic packagings: orange juice and d ‐limonene. A review. Part I: Orange juice aroma sorption
Author(s) -
Fayoux Stéphane C.,
Seuvre AnneMarie,
Voilley Andrée J.
Publication year - 1997
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/(sici)1099-1522(199703/04)10:2<69::aid-pts385>3.0.co;2-t
Subject(s) - aroma , orange juice , chemistry , food science , limonene , orange (colour) , sorption , fruit juice , organic chemistry , essential oil , adsorption
Nowadays, the quality of foodstuffs has more than ever included the notion that packaging 1 contact is not always wholesome. It can alter the packaged food product by flavour scalping and can also affect the food by off‐flavour release. Much research has been carried out to better understand the mass transfers involved with various synthetic polymeric films. 2 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 John Wiley & Sons, Ltd.