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Scalping of aroma compounds from food simulants into polyethylene terephthalate laminated steel
Author(s) -
Yuan Shaofeng,
Zhang Yichi,
Xie Yunfei,
Guo Yahui,
Cheng Yuliang,
Qian He,
Liu Zhigang,
Shen Junjie,
Yao Weirong
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9590
Subject(s) - aroma , polyethylene terephthalate , diffusion , sorption , materials science , absorption (acoustics) , hexanal , aroma compound , absorption of water , kinetics , phthalate , chemistry , organic chemistry , food science , composite material , adsorption , thermodynamics , physics , quantum mechanics
BACKGROUND Aroma scalping is a very common problem and can affect the sensory quality of packaged food. To study the aroma scalping characteristics of polyethylene terephthalate laminated steel (PET‐LS), the sorption kinetics of six common aroma compounds (2‐pentanone, 2‐heptanone, hexanal, citral, butyl acetate, isopentyl acetate) in foods were assessed for drawn–redrawn cans made with PET‐LS. RESULTS Storage temperature and initial concentration were proved as important factors to affect compound sorption and diffusion for flavors. The correlation between logarithm of equilibrium absorption ln M ∞ and reciprocal of absolute temperature 1/ T showed good linear relationship ( R 2 = 0.9380–0.9998) at 4 °C, 20 °C and 50 °C, and the M ∞ obtained by the experiment was very close to the predicted value at 37 °C. At low initial concentration (below 500 µL L −1 ), the absorption capacity and initial concentration showed a slow linear growth trend, whereas there was a rapid change at high initial concentration. The values of diffusion coefficient D were on the order of 10 −11 –10 −12 m 2 day −1 , which were lower than reported for other polymer materials (linear low‐density polyethylene, polybutylene succinate, polylactic acid). CONCLUSION The equilibrium absorption amount of each flavor component was dependent on the temperature under the same concentration (500 µL L −1 ). The Fickian diffusion model was used for fitting the experimental kinetics values satisfactorily ( R 2 = 0.9158–0.9885). © 2019 Society of Chemical Industry