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Apple Juice Flavor Compound Sorption by Sealant Films
Author(s) -
KONCZAL J.B.,
HARTE BRUCE R.,
HOOJJAT PARVIN,
GIACIN JACK R.
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.tb14335.x
Subject(s) - low density polyethylene , sorption , flavor , hexanal , chemistry , sealant , ethylene , polyethylene , polyester , organic chemistry , materials science , chromatography , food science , adsorption , catalysis
Heat sealant films investigated were: a commercial low density polyethylene (LDPE) and two developmental films, an ethylene/vinyl alcohol copolymer of high ethylene content and a co‐polyester. Four flavor compounds, (ethyl‐2‐methylbutyrate, hexanal, trans‐2‐hexenal and 1‐hexanol), were selected as representative of apple juice flavor components. Sorption was determined by a dynamic headspace technique, following direct contact between the polymer film samples and juice. Concentration of flavor compounds in the juice following contact with the film samples was determined as a function of time. Sorption of the components from juice was significant for LDPE, but not for the developmental films. Thus, either of the two developmental films would reduce loss of apple juice volatiles due to sorption.