Characterization of the interaction between two food aroma components, α-pinene and ethyl butyrate, and ethylene-vinyl alcohol copolymer (EVOH) packaging films as a function of environmental humidity

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 18, 2005, Pages 7212-7216

  López Carballo, Gracia ^a   Cava, David ^a   Lagarón, Jose M ^a   Catalá, Ramón ^a   Gavara, Rafael ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Diffusion; Food aroma mass transport; Organic compounds; Sorption process; Water plasticization

Indexed keywords

ALPHA-PINENE; BUTYRIC ACID DERIVATIVE; BUTYRIC ACID ETHYL ESTER; ETHYLENEVINYLACETATE COPOLYMER; PINENE; POLYVINYL DERIVATIVE; TERPENE;

ARTICLE; CHEMISTRY; DIFFUSION; DRUG INTERACTION; FOOD PACKAGING; HUMIDITY; INFRARED SPECTROSCOPY; INSTRUMENTATION; ODOR; SOLUBILITY;

BUTYRATES; DIFFUSION; DRUG INTERACTIONS; FOOD PACKAGING; HUMIDITY; MONOTERPENES; ODORS; POLYVINYLS; SOLUBILITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 25444499706     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051041n     Document Type: Article

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