Equilibrium sorption levels at 23°C were determined individually for two citrus flavor components (d-limonene and 1-carvone) into ground and unground polypropylene films of different crystallinities. Sorption levels at equilibrium were also determined for a mixture of the two flavor compounds. Aqueous solutions of the flavor compounds (200 ppm carvone and 1000 ppm limonene) were employed. Concentrations of flavors remaining in solution before and after exposure were measured by high performance liquid chromatography (HPLC). Results indicated flavor compound polarity, polymer crystallinity and the presence of other flavor compounds in a mixture influenced sorption behavior.