Premium
PREMIUMS AND COUPONS AS A POTENTIAL SOURCE OF OBJECTIONABLE FLAVOR IN CEREAL PRODUCTS
Author(s) -
HEYDANEK M. G.,
WOOLFORD G.,
BAUGH L. C.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb08518.x
Subject(s) - organoleptic , polyester , flavor , odor , food science , materials science , chemistry , environmental science , composite material , organic chemistry
Current practice in the cereal industry is the use of multi‐colored graphics on plastic‐foil constructions and various coupons and premiums as packaging inserts. The volatiles in these inserts, if not controlled, can impart undesirable flavor to packaged foods. Volatiles isolated from various printed coupons and premiums exhibit a wide range of component concentration and odor. Chemical and organoleptic methods for measuring simulated volatile transmission from coupons and premiums through overwrap films have shown classical materials to be unsuitable in many cases. Instrumental measurements showed a polyester/PVDC/polyester film to be an almost absolute barrier to premium and coupon volatiles at the concentrations normally encountered.