Sorption of aroma compounds in PET and PVC during the storage of a strawberry syrup

Ethyl hexanoate transfer in paper and plastic food packaging by sorption and permeation experiments

“…Conversely to gas and water vapor, any standard method to determine volatile organic molecule transfer through packaging films is still lacking. This is particularly true for aroma compounds, although a number of studies showed that those transfers can lead to modifications of the foodstuff organoleptic quality and packaging material properties (Ducruet et al, 2001(Ducruet et al, , 2007Tawfik et al, 1997;Togawa et al, 2001). Different methods were developed during the last decades to measure aroma compound transfer through packaging films.…”

Evaluation of transfer of wine aroma compounds through PET bottles

“…The aromatic profile of wine is characterized by many aroma compounds, such as esters, alcohols, acids, aldehydes, and terpenes, some of them in concentrations as low as a few parts per billion. Moreover, PET is known for its inertia regarding aroma compounds, further limiting the permeation . However, losses of volatile compounds by permeation through PET were clearly evidenced for orange juice .…”

“…Moreover, PET is known for its inertia regarding aroma compounds, further limiting the permeation. 8,[11][12][13] However, losses of volatile compounds by permeation through PET were clearly evidenced for orange juice. 10 In a study described earlier, using saturated vapor pressure and a semidynamic method, the permeation of both aroma compounds, hexanol and isoamyl acetate, through PET was determined, and relatively, strong values of permeability were found.…”

New Trends in Beverage Packaging Systems: A Review

“…The sorption of 14 aromatic compounds into PET and polyvinyl chloride (PVC) during the storage of strawberry syrup for one year was studied by Ducruet et al [34]. The amount of absorbed aroma was four times higher in PVC than in PET, but less than 0.1% of the initial amount present into the syrup.…”

“…As a result, interactions between aromatic compounds and packaging may result in a dynamic and time-dependent change in food quality during shelf-life. Two combined mechanisms contributed to the loss of aroma during long-term storage: the degradation process in the food product itself and the sorption process in the packaging material [34].…”