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Partitioning Behavior and Off‐Flavor Thresholds in Cookies from Plastic Packaging Film Printing Ink Compounds
Author(s) -
HALEK G.W.,
LEVINSON J.J.
Publication year - 1988
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.1365-2621.1988.tb07847.x
Subject(s) - flavor , chemistry , hexane , toluene , polypropylene , ethanol , chromatography , food packaging , propanol , food science , organic chemistry
ABSTRACT Absolute off‐flavor thresholds were determined for six solvents in a high fat cookie by a combination of sensory evaluation and gas chromatographic analysis for solvents. Thresholds at 25°C were toluene (1.2 ppm), butanone‐2 (5 ppm), ethyl acetate (7 ppm), hexane (24 ppm), propanol‐2 (37 ppm), 2‐methoxy ethanol (63 ppm). Partition coefficients were also determined for these solvents in the cookies and in polypropylene packaging film to estimate the concentration in the film that could produce off‐flavor in the cookies.