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Odor-active compounds in cardboard
Michael Czerny1, Andrea Buettner
1Fraunhofer-Institute for Process Engineering and Packaging, Giggenhauser Strasse 35, D-85354 Freising, Germany. michael.czerny@ivv.fraunhofer.de
Journal of Agricultural and Food Chemistry
|October 13, 2009
Summary
Cardboard
Area of Science:
- Food Science
- Analytical Chemistry
- Sensory Science
Background:
- Cardboard packaging is widely used for food products.
- Potential for odor transfer from packaging to food is a concern.
- Understanding cardboard's volatile compounds is crucial for food quality.
Purpose of the Study:
- To identify and quantify odor-active compounds in cardboard.
- To investigate the release of these compounds, especially when moistened.
- To assess the potential for unwanted flavor changes in food due to cardboard odor.
Main Methods:
- Aroma Extract Dilution Analysis (AEDA)
- High-Resolution Gas Chromatography-Mass Spectrometry (HRGC-MS)
- Sensory evaluation and model food experiments
Main Results:
- 36 odor-active compounds were identified in cardboard.
- Vanillin, (E)-non-2-enal, and lactones were among the highest odor contributors.
- Significant odor release occurred upon moistening, with potential for food flavor alteration.
Conclusions:
- Cardboard contains numerous potent odorants, many identified for the first time.
- Moisture enhances the release of these odorants.
- High odor potential cardboard can negatively impact food flavor.
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