Tracer aroma compound transfer from a solid and complex-flavored food matrix packed in treated papers or plastic
Cécile Dury-Brun1, Sonia Lequin, Pascale Chalier
1Ingénierie Moléculaire et Sensorielle de l'Aliment et des Produits de Santé (IMSAPS), ENSBANA, Université de Bourgogne 1, Esplanade Erasme, 21000 Dijon, France.
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.
