1992
DOI: 10.1021/jf00022a018
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Comparison of sorption in orange flavor components by packaging films using the headspace technique

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Cited by 32 publications
(20 citation statements)
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“…Given that MDPE is generally more crystalline than LDPE a high relative proportion of MDPE in PE2 was expected. In previous studies and for both LDPE films (Auras et al, 2004;Paik, 1992), crystallinity values varied in the range of 26-34.5%.…”
Section: Films Characterisationmentioning
confidence: 87%
See 1 more Smart Citation
“…Given that MDPE is generally more crystalline than LDPE a high relative proportion of MDPE in PE2 was expected. In previous studies and for both LDPE films (Auras et al, 2004;Paik, 1992), crystallinity values varied in the range of 26-34.5%.…”
Section: Films Characterisationmentioning
confidence: 87%
“…Consequently sorption was measured by different methods, i.e. by contact between polymer and: (i) saturated or diluted vapour of aroma compounds (Barr et al, 2000;Chalier et al, 2007;Johansson and Leufven, 1994;Paik, 1992), (ii) diluted aqueous solution of aroma compounds (Arora et al, 1991;Barrera-Garcia et al, 2006;Matsui et al, 1992a,b;Nielsen et al, 1992a;Sheung et al, 2004Sheung et al, , 2007van Willige et al, 2002) and (iii) foods (Berlinet et al, 2006). Permeation measurements are usually conducted with saturated vapour of the aroma compound or after dilution in a gas stream (Hernandez-Muñoz et al, 1998;Leufvén and Stöllman, 1992).…”
Section: Introductionmentioning
confidence: 99%
“…The techniques for the extraction of the volatile compounds absorbed by the packaging material include the use of solvents, concentration of the extract, and subsequent determination by Gas Chromatography (GC) using a flame ionisation (FID) or Mass Spectrometry (MS) detector (LEBOSSÉ; DUCRUET; FEIGENBAUM, 1997;PAIK, 1992;REYNIER et al, 2004;FREIRE et al, 1998;KALJURAND;SMIT, 1994;NIELSEN, 2005). Currently, the most used extraction systems involve headspace analysis.…”
Section: Extraction Processmentioning
confidence: 99%
“…Sample preparation for the analysis of flavor and fragrance compounds usually involves a concentration of the analytes using the headspace technique [1], steam distillation and supercritical fluid extraction [2], trapping over porous polymer [3], solid-liquid extraction over resins [4], purge-extraction techniques [5,6], simultaneous distillation-extraction [7], batch, or continuous solvent extraction [8]. The use of solvent-free systems such as dynamic headspace with or without cryofocusing has been proposed in only a few papers [9,10].…”
Section: Introductionmentioning
confidence: 99%