Tracer Aroma Compound Transfer from a Solid and Complex-Flavored Food Matrix Packed in Treated Papers or Plastic Packaging Film

Abstract

The objective of this work was to study the transfer of four aroma compounds (ethyl butyrate, ethyl hexanoate, cis-3-hexenol, and benzaldehyde) from a solid and complex-flavored food matrix (sponge cake) toward and through packaging films placed in indirect contact during storage in accelerated aging conditions (38 degrees C and 86% relative humidity gradient). The efficiency of treated papers relative to that of standard paper and plastic as barrier was tested. Before storage, aroma compound volatility in the sponge cake was measured, and similar values were found between aroma compounds, due to the fat content of the sponge cake. Whatever the aroma compound, permeability values during storage were similar for the same packaging film. The plastic film was the highest barrier, whereas calendering and coating treatments applied to treated papers decreased effectively their permeability. An opposite trend was observed for aroma compound sorption into packaging films during storage.

A new approach to studying sponge cake aroma after storage in treated paper and plastic packaging by direct gas chromatography–olfactometry (D‐GC–O)

“…Those four aroma compounds were used to characterize the physicochemistry of aroma compound transfer through packaging. 18 headspace was SPME-extracted and analysed by D-GC-O by trained assessors who rated the odour similarity of this extract with one obtained from glass packaging stored under the same conditions. The higher the score, the higher was the odour similarity between the tested and the glass packaging extracts.…”

“…The objective of this work was to use D-GC-O to compare the global odour of a solid food matrix flavoured before baking with either a 'viennoiserie' aromatic note, complex but little concentrated, or with a simplified but more concentrated mixture of aroma compounds used for physicochemical studies, 18 then stored in a glass packaging or in pouches made with treated papers or with plastic packaging, in accelerated transfer conditions (high temperature and relative humidity gradient). Identifications of aroma compounds by GC-mass spectrometry (GC-MS) and determination of their retention in the sponge cake were made before and after storage to explain the D-GC-O results.…”

Tunable d-Limonene Permeability in Starch-Based Nanocomposite Films Reinforced by Cellulose Nanocrystals

“…Flavors play important roles in food deterioration and consumer satisfaction . The loss of flavors during food processing and storage was detrimental to food organoleptic quality and shelf life.…”

“…Flavors play important roles in food deterioration and consumer satisfaction. 1 The loss of flavors during food processing and storage was detrimental to food organoleptic quality and shelf life. Starch was chosen as biodegradable food packaging materials for its wide botanical source, economic price and totally biodegradable ability.…”

Preliminary quantification of the permeability, solubility and diffusion coefficients of major aroma compounds present in herbs through various plastic packaging materials

“…also studied the permeability of a mixture of aroma compounds in a food model into paper and BOPP films using the quasi‐isostatic method (i.e. exposing a film to one side of known constant concentration of permeant and accumulating the permeated compound on the other side values below 5% of the constant concentration side) and found that the P of aroma compounds was higher in BOPP than in the paper . Furthermore, Nerín et al .…”