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Cause of catty odour formation in packaged food
Author(s) -
Franz R.,
Kluge S.,
Lindner A.,
Piringer O.
Publication year - 1990
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/pts.2770030206
Subject(s) - ethylene oxide , polyamide , ethylene , solvent , adduct , materials science , ethylene diamine , chemistry , chemical engineering , polymer chemistry , composite material , organic chemistry , polymer , nuclear chemistry , copolymer , engineering , catalysis
In two different ‘cook‐in‐the‐bag’ ham products packed in polyamide‐ethylene ionomer laminate pouches, the same obtrusive catty off‐odour was complained about. In this paper the analytical resolution of a complex off‐odour problem is described. Identification of the catty odour as the mesityf oxide‐hydrogen sulphide adduct 4‐methyl‐4‐mercaptopentan‐2‐one is followed by investigating the formation of the off‐odour with the aid of different model experiments. It is pointed out that the ethylene ionomer material that is used for the sealing layer of the multilayer packaging film has some dehydration property for diacetone alcohol, which was found as a residual solvent in the film material in question. Probably this pathway seems most likely to be responsible for the off‐odour.