Flavor Scalping in Packaged Foods: A Review

Over the past decades, plastics have been increasingly employed to package foods and beverages. Furthermore, foods, nowadays, are kept in contact with plastics for far longer periods than ever before. A number of conventional polymers, i.e., polyethylene (PE), Polypropylene (PP), Ethylene Vinyl Acetate (EVA), Εthylene vinyl alcohol (EVOH) polystyrene (PS), Polyvinyl chloride (PVC), Polyvinylidene chloride (PVDC), polyethylene terephthalate (PET), Polycarbonate (PC), polyethylene naphthalate (PEN), Polyamides (PAs), Polyacrylonitrile (PAN) as well as biodegradable polymers-[Polylactide (PLA)] are used commercially in food packaging applications. Potential interaction of food with the packaging container includes: permeation, migration and flavor scalping. Most food and beverage containers are lined with plastics mainly polyolefins, which due to their low polarity tend to absorb volatile compounds of similar polarity. Absorption of flavor compounds by polymers involves both partitioning and diffusion through the plastic. Absorption is influenced by (i) polymer properties such as polarity, morphology, glass transition temperature, density, free volume, crystallinity and surface area, (ii) flavor compound properties such as structure, concentration, and polarity, and (iii) external factors such as temperature, time of contact, relative humidity and the proximity of other compounds. Based on the above, it is apparent that flavor scalping should be among one of the food packaging industry priorities in order to efficiently preserve the quality of packaged food flavor. This review highlights the various factors affecting the scalping process, as well as the consequences of flavor scalping in various food and beverage commodities. The review covers the period 1990-2925 and used the LitChemPlast data base for literature search.