Characterization of volatile compounds in roasted plant-based patties packaged with different disposable lunchboxes

Disposable lunchboxes can preserve food quality but may pose contamination risks. This study comprehensively evaluated the microstructure and heat transfer properties of nine disposable lunchboxes and their effect on roasted plant-based patties. Except for the plastic lunchboxes containing polypropylene (PPL) and polyethylene (PEL), the wheat straw-based (WSL), gilded paper-based (GPL), aluminized paper-based (APL), and paper-based (PAL) lunchboxes exhibited compact microstructures with low surface porosity, contrasting with the more porous structures of corn starch-based (CSL), sugarcane-based (SUL), and kraft paper-based (KPL) lunchboxes. WSL and GPL had the lowest thermal conductivity, while WSL and PPL showed the lowest thermal diffusivity, resulting in WSL's highest specific heat capacity. A total of 135-138 volatile compounds were detected in patties packaged with nine materials. Notably, 2-methylfuran, a compound of toxicological concern, was found in PPL and PEL samples. Undesirable odor compounds like α-terpinene and β-phellandrene were elevated in GPL, APL, PPL, and PEL but significantly lower in WSL, contributing to WSL's superior sensory profile. Forty-four key volatile compounds (OAVs >1) were identified, among which WSL, GPL, and PPL samples presented the highest cumulative OAVs, with WSL's aroma closely resembled freshly roasted patties. Forty-seven differential volatiles were also detected across all samples. These findings highlight WSL as a promising biodegradable alternative to conventional plastics, combining environmental benefits with enhanced sensory quality. Future work will assess WSL's long-term storage stability, industrial thermal performance, and food interactions.