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Interaction of flavour components from an onion/garlic flavoured sour cream with high impact polystyrene
Author(s) -
Toebe J. M.,
Hoojjat H.,
Hernandez R. J.,
Giacin J. R.,
Harte B. R.
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.2770030304
Subject(s) - flavour , polystyrene , sorption , chemistry , permeation , gravimetric analysis , expanded polystyrene , food packaging , partition coefficient , chromatography , materials science , organic chemistry , food science , composite material , polymer , membrane , biochemistry , adsorption
Permeation and sorption studies were performed on a high impact polystyrene (HIPS) container used to package onion/garlic flavoured sour cream. Permeation studies were carried out in a closed cell, while a gravimetric method was used for sorption analysis. Two probe compounds (dipropyl disulphide and dimethyl disulphide) were selected as representative flavour components in the sour cream. No permeation of probe compounds through the HIPS container was detected, although significant amounts of the probe compounds were sorbed within the polymeric package material. Partition coefficients were determined for the probe compounds between the package material, sour cream and package headspace. Values of the equilibrium partition coefficient favoured the association of the probe within the high impact polystyrene. This study also showed that the amount of probe compounds potentially to be sorbed by the packaging material, at storage temperatures of 5 °C, far exceeded the amounts initially present in the product.