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Absorption of Aroma Volatiles of Orange Juice into Laminated Carton Packages Did Not Affect Sensory Quality
Author(s) -
PIEPER GABRIELE,
BORGUDD LARS,
ACKERMANN PAUL,
FELLERS PAUL
Publication year - 1992
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.1365-2621.1992.tb06870.x
Subject(s) - carton , aroma , low density polyethylene , orange (colour) , orange juice , food science , polyethylene , limonene , chemistry , materials science , waste management , organic chemistry , essential oil , engineering
Orange juice was stored in glass bottles and polyethylene/barrier material laminated cartons at 4°C for 24 wk. Studies were carried out on the absorption of 19 orange juice aroma compounds (e.g ethyl butyr‐ate, d‐limonene) into low density polyethylene (LDPE). Sensory evaluations were performed on the same orange juice in different packages over the storage period. A reduction of d‐limonene of up to 50% by absorption into the LDPE inside coating was observed. However, an experienced sensory panel did not distinguish between orange juice stored in glass bottles and polyethylene laminated cartons.