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Isolation and Identification of Volatile Compounds from Glassine Packages
Author(s) -
KIM H.,
GILBERT S. G.
Publication year - 1989
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.1365-2621.1989.tb04707.x
Subject(s) - lacquer , chemistry , propanediol , flavor , gas chromatography–mass spectrometry , chromatography , isolation (microbiology) , organic chemistry , coating , mass spectrometry , food science , biology , bioinformatics
The volatile flavor compounds in glassine packages were characterized using headspace concentration technique and GC/MS. The major compounds identified were 2,2‐dimethyl‐1,3‐propanediol, 3,3‐di‐methyl‐4‐hydroxybutanal, and 2,2‐dimethyl‐1,3‐propanediol diacetate. Compounds representing hydrocarbons, alcohols, and phthalates were also identified. The majority of these compounds could be attributed to residues from the lacquer applied to the glassine paper as a curable coating.