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Volatiles in packaging materials.

H Kim-Kang1

  • 1Packaging Division, Libra Laboratories Inc., Piscataway, NJ 08854.

Critical Reviews in Food Science and Nutrition
|January 1, 1990
PubMed
Summary
This summary is machine-generated.

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This study presents a method for testing polymer odor in food packaging. It identifies volatile compounds formed during manufacturing that can affect food flavor.

Area of Science:

  • Polymer science
  • Food science
  • Analytical chemistry

Background:

  • Complex polymers are increasingly used in food packaging.
  • High temperatures during manufacturing can cause polymer decomposition.
  • Decomposition products may migrate and impart undesirable flavors to food.

Purpose of the Study:

  • To present a general methodology for testing polymer odor.
  • To identify odor contributors in food packaging materials.
  • To understand the precursors and mechanisms of volatile components.

Main Methods:

  • Discusses a general methodology for odor testing.
  • Presents examples of odor analysis for various packaging materials.
  • Details precursors and mechanisms of major volatile components.

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Main Results:

  • Provides a framework for evaluating polymer odor in food packaging.
  • Identifies specific volatile compounds responsible for odor.
  • Elucidates the formation pathways of these compounds.

Conclusions:

  • A standardized testing methodology is crucial for assessing polymer odor.
  • Understanding volatile compound formation is key to preventing off-flavors in packaged foods.
  • This research aids in developing safer and more sensorially acceptable food packaging.