Tracer aroma compound transfer from a solid and complex-flavored food matrix packed in treated papers or plastic packaging film

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 4, 2007, Pages 1411-1417

  Dury Brun, Cécile ^a   Lequin, Sonia ^a   Chalier, Pascale ^b   Desobry, Stéphane ^c   Voilley, Andrée ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b UMR IATE   (France)

^c UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Aroma compound; Packaging; Partitioning; Sponge cake; Storage; Transfer

Indexed keywords

PLASTIC;

ARTICLE; CHEMISTRY; FOOD PACKAGING; FOOD PRESERVATION; INSTRUMENTATION; METHODOLOGY; ODOR; PAPER; PERMEABILITY; PHYSICAL CHEMISTRY; TIME;

CHEMISTRY, PHYSICAL; FOOD PACKAGING; FOOD PRESERVATION; ODORS; PAPER; PERMEABILITY; PLASTICS; TIME FACTORS;

EID: 34249856828     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0620867     Document Type: Article

References (41)

1. Ducruet, V.; Fournier, N.; Saillard, P.; Feigenbaum, A.; Guichard. E. Influence of packaging on the aroma stability of strawberry syrup during shelf life. J. Agric. Food Chem. 2001, 49, 2290-2297.
2. Tawfik, M. S.; Devlieghere, F.; Huyghebaert, A. Influence of d-limonene absorption on the physical properties of refillable PET. Food Chem. 1997, 61 (1/2), 157-162.
3. Togawa, J.; Kanno, T., Horiuchi, J.-I.; Kobayashi, M. Gas permeability modification of polyolefin films induced by d-limonene swelling. J. Membrane Sci. 2001, 188, 39-48.
4. Dury-Brun, C.; Chalier, P.; Desobry, S.; Voilley, A. Multiple mass transfers of small volatile molecules through flexible food packaging. Food Rev. Int. 2006, in press.
5. Van Willige, R. W. G.; Linssen, J. P. H.; Voragen, A. G. J. Influence of food matrix on absorption of flavour compounds by linear low-density polyethylene: oil and real food products. J. Sci. Food Agric. 2000, 80, 1790-1797.
6. Van Willige, R. W. G.; Linssen, J. P. H.; Voragen, A. G. J. Influence of food matrix on absorption of flavour compounds by linear low-density polyethylene: proteins and carbohydrates. J. Sei. Food Agric. 2000, 80, 1779-1789.
7. Siegmund, B.; Derler, K.; Pfannhauser, W. Chemical and sensory effects of glass and laminated carton packages on fruit juice products-still a controversial topic. Lebensm. Wiss. Technol. 2004, 37 (4), 481-488.
8. DeLassus, P. T.; Tou, J. C; Babinec, M. A.; Rulf, D. C.; Karp, B. K.; Howell, B. A. Transport of apple aromas in polymer films. In Food and Packaging Interactions; ACS Symposium Series 365; Hotchkiss, J. H., Ed.; American Chemical Society: Washington, DC, 1988; pp 11-27.
9. Leufvén, A.; Hermansson, C. The sorption of aroma components from tomato juice by food-contact polymers. J. Sci. Food Agric. 1994, 64, 101-105.
10. Fayoux, S. C.; Seuvre, A. M.; Voilley, A. J. Aroma transfers in and through plastic packagings: orange juice and d-limonene. A review. Part 1: Orange juice aroma sorption. Packag. Technol. Sci. 1997, 10, 69-82.
11. Hernandez-Muñoz, P.; Catalá, R.; Gavara, R. Effect of sorbed oil on food aroma loss through packaging materials. J. Agric. Food Chem. 1999, 47, 4370-4374.
12. Dekker, M.; Van Willige, R. W. G.; Linssen, J. P. H.; Voragen, A. G. J. Modelling the effect of oil/ fat content in food systems on flavour absorption by LLDPE. Food Addit. Contam. 2003, 20 (2), 180-185.
13. Mannheim, C. H.; Miltz, J.; Passy, N. Interaction between aseptically filled citrus products and laminated structures. In Food and Packaging Interactions; Hotchkiss, J. H., Ed.; ACS Symposium Series 365; American Chemical Society: Washington, DC, 1988; pp 68-82.
14. Bhandari, B.; D'Arcy, B.; Young, G. Flavour retention during high temperature short time extrusion cooking process: a review. Int. J. Food Sei. Technol. 2001, 36 (5), 453-461.
15. De Roos, K. B. Understanding and controlling the behaviour of aroma compounds in thermally processed foods. Trends Food Sci. Technol. 2006, 17 (5), 236-243.
16. Lebossé, R.; Ducruet, V.; Feigenbaum, A. Interactions between reactive aroma compounds from model citrus juice with polypropylene packaging film. J. Agric. Food Chem. 1997, 45, 2836-2842.
17. Reynier, A.; Dole, P., Fricoteaux, F.; Saillard, P.; Feigenbaum, A. E. Stabilization of aroma compounds through sorption-release by packaging polymers. J. Agric. Food Chem. 2004, 52, 5653 -5662.
18. Pozo-Bayón, M. A.; Guichard, E.; Cayot. N. Feasibility and application of solvent assisted flavour evaporation and standard addition method to quantify the aroma compounds in flavoured baked matrices. Food Chem. 2006, 99 (2), 416-423.
19. Fenaroli, G. Fenaroli's Handbook of Flavor Ingredients, 2nd ed.; Furia. T. E., Bellanca. N., Eds.; CRC Press: Cleveland. OH. 1975; Vol. 2.
20. Philippe, E. Etude de différents paramètres physico-chimiques sur la rétention des composés d'arôme par des matrices possédant un comportement rhéologique similaire. Ph.D. thesis. Université de Bourgogne, 2003.
21. Lamer, T. Extraction de composés d'arôme par pervaporation. Relation entre les propriétés physico-chimiques des substances d'arôme et leurs transferts à travers des membranes à base de polydiméthylsiloxane. Ph.D. thesis, Université de Bourgogne, 1993.
22. Le Thanh, M. Extraction de substances aromatisantes produites par voie microbiologique. Ph.D. thesis, Université de Bourgogne, 1992.
23. Dury-Brun, C.; Jury, V.; Guillard, V.; Desobry, S.; Voilley, A.; Chalier, P. Water barrier properties of treated-papers and application to sponge cake storage. Food Res. Int. 2006, 39 (9), 1002-1011.
24. Quezada-Gallo, J. A.; Debeaufort, F.; Voilley, A. Mechanism of aroma transfer through edible and plastic packagings. In Food Packaging, Testing Methods and Applications; Risch, S. J., Ed.; ACS Symposium Series 753; American Chemical Society: Washington, DC, 2000; pp 125-140.
25. Philippe, E.; Seuvre, A. M.; Colas, B.; Langendorff, V.; Schippa, C.; Voilley, A. Behavior of flavor compounds in model food systems: a thermodynamic study. J. Agric. Food Chem. 2003, 51, 1393-1398.
26. De Roos, K. B.; Graf, E. Nonequilibrium partition model for predicting flavour retention in microwave and convection heated foods. J. Agric. Food Chem. 1995, 43, 2204-2211.
27. Taylor, A. J. Release and transport of flavours in vivo: physicochemical, physiogical and perceptual considerations. Compr. Rev. Food Sci. Food Saf. 2002, 1, 45-57.
28. Lubbers, S.; Verret, C.; Voilley, A. The effect of glycerol on the perceived aroma of a model wine and a white wine. Lebensm.-Wiss. -Technol. 2001, 34, 262-265.
29. Perpète, P.; Collin, S. Influence of beer ethanol content on the wort flavour perception. Food Chem. 2000, 71, 379-385.
30. Ragazzo-Sanchez, J. A.; Chalier, P.; Chevalier. D.; Ghommidh. C. Electronic nose discrimination of aroma compounds in alcoholised solutions. Sensor Actuat. B-Chem. 2006, 114, 665-673.
31. Covarrubias-Cervantes, M.; Bongard, S.; Champion. D.; Voilley, A. Effects of the nature and concentration of substrates in aqueous solutions on the solubility of aroma compounds. Flavour Fragrance J. 2005, 20, 265-273.
32. Favier, J. C.; Ireland-Ripert, J.; Toque, C.; Feinberg, M. Répertoire Général des Aliments - Table de Composition; 2001; pp 3, 190, 677.
33. Guichard, E. Interactions between flavour compounds and food ingredients and their influence on flavour perception. Food Rev. Int. 2002, 18 (1), 49-70.
34. Quezada-Gallo, J. A.; Debeaufort, F.; Voilley, A. Interactions between aroma and edible films. 1. Permeability of methyl-cellulose and low-density polyethylene films to methylketones. J. Agric. Food Chem. 1999, 47, 108-113.
35. Schuman, T.; Wikström. M.; Rigdahl, M. Dispersion coating with carboxylated and cross-linked styrene-butadiene lattices. 2. Effects of substrate and polymer characteristics on the properties of coated paperboard. Prog. Org. Coat. 2004, 51, 228-237.
36. Schuman, T.; Karlsson, A.; Larsson, J. Wikström, M., Rigdahl, M. Characteristics of pigment-filled polymer coatings on paperboard. Prog. Org. Coat. 2005, 54, 360-371.
37. Franz. R. Permeation of volatile organic compounds across polymer films-part I: development of a sensitive test method suitable for high-barrier packaging films at very low permeant vapour pressure. Packag. Technol. Sci. 1993, 6, 91 - 102.
38. Debeaufort, F.; Voilley, A. Aroma compound and water vapor permeability of edible films and polymeric packagings. J. Agric. Food Chem. 1994, 42, 2871-2875.
39. Steward, P. A.; Hearn, J.; Wilkinson. M. C. An overview of polymer latex film formation and properties. Adv. Colloid Interface 2000, 86, 195-267.
40. Andersson, C.; Ernstsson, M.; Järnström, L. Barrier preoperties and heat sealability/failure mechanisms of dispersion-coated paperboard. Packag. Technol. Sci. 2002, 15, 209-224.
41. Liu, K. J.; Hernandez, R. J.; Giacin, J. R. The effect of water activity and penetrant vapor activity on the permeation of toluene vapor through a two-side PVDC coated opaque oriented polypropylene film. J. Plast. Film Sheet. 1991, 7, 56-67.