BACKGROUND
Aroma scalping is a very common problem and can affect the sensory quality of packaged food. To study the aroma scalping characteristics of polyethylene terephthalate laminated steel (PET‐LS), the sorption kinetics of six common aroma compounds (2‐pentanone, 2‐heptanone, hexanal, citral, butyl acetate, isopentyl acetate) in foods were assessed for drawn–redrawn cans made with PET‐LS.
RESULTS
Storage temperature and initial concentration were proved as important factors to affect compound sorption and diffusion for flavors. The correlation between logarithm of equilibrium absorption ln M∞ and reciprocal of absolute temperature 1/T showed good linear relationship (R2 = 0.9380–0.9998) at 4 °C, 20 °C and 50 °C, and the M∞ obtained by the experiment was very close to the predicted value at 37 °C. At low initial concentration (below 500 µL L−1), the absorption capacity and initial concentration showed a slow linear growth trend, whereas there was a rapid change at high initial concentration. The values of diffusion coefficient D were on the order of 10−11–10−12 m2 day−1, which were lower than reported for other polymer materials (linear low‐density polyethylene, polybutylene succinate, polylactic acid).
CONCLUSION
The equilibrium absorption amount of each flavor component was dependent on the temperature under the same concentration (500 µL L−1). The Fickian diffusion model was used for fitting the experimental kinetics values satisfactorily (R2 = 0.9158–0.9885). © 2019 Society of Chemical Industry