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Absorption of Citrus Flavor Volatiles by Low Density Polyethylene
Author(s) -
SADLER G. D.,
BRADDOCK R. J.
Publication year - 1991
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.1365-2621.1991.tb07969.x
Subject(s) - low density polyethylene , ethyl butyrate , octanal , citral , chemistry , polyethylene , limonene , solubility , flavor , polymer , permeation , chromatography , organic chemistry , aroma , food science , hexanal , biochemistry , membrane , essential oil
The ability of low density polyethylene (LDPE) to absorb citrus flavor compounds was examined. The LDPE sample was mounted on an oxygen electrode. As volatiles were absorbed, oxygen permeation through the polymer increased. Limonene, ethyl butyrate, myrcene, and α‐pinene were readily absorbed by LDPE. Octanal, citral, linalool, and α‐terpineol were absorbed at much lower levels. Time‐course changes in readings were used to calculate diffusion coefficients of volatiles in the polymer. Diffusion coefficients were proportional to the volatile's solubility in the polymer.