Flavor Scalping in Packaged Foods: A Review.

Area of Science:

• Polymer Science
• Food Science
• Materials Science

Background:

• Plastic packaging is widely used for foods and beverages, increasing contact time between food and polymers.
• Interactions include permeation, migration, and flavor scalping, where plastics absorb volatile flavor compounds.
• Commonly used polymers include polyethylene (PE), polypropylene (PP), and polylactide (PLA).

Purpose of the Study:

• To review the factors affecting flavor scalping in plastic food packaging.
• To discuss the consequences of flavor scalping on food and beverage quality.
• To highlight flavor scalping as a priority for the food packaging industry.

Main Methods:

• Literature review covering the period 1990-2925.
• Utilized the LitChemPlast database for literature search.
• Analysis of factors influencing flavor absorption by polymers.

Main Results:

• Flavor scalping is influenced by polymer properties (polarity, morphology, crystallinity), flavor compound characteristics (structure, polarity), and external factors (temperature, time, humidity).
• Polyolefins commonly used in food containers tend to absorb volatile compounds due to their low polarity.
• Flavor scalping significantly impacts the quality and sensory attributes of packaged food and beverages.

Conclusions:

• Flavor scalping is a significant challenge in food packaging, affecting product quality.
• A comprehensive understanding of influencing factors is crucial for developing effective mitigation strategies.
• Prioritizing research and solutions for flavor scalping is essential for the food packaging industry to maintain consumer satisfaction.