Sorption of aroma compounds in PET and PVC during the storage of a strawberry syrup

Food Additives and Contaminants

Volumn 24, Issue 11, 2007, Pages 1306-1317

  Ducruet, V ^a   Vitrac, O ^b   Saillard, P ^a   Guichard, E ^c   Feigenbaum, A ^d   Fournier, N ^c  

^a CEMAGREF   (France)

^b UMR SayFood   (France)

^c CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^d UMR614 FARE   (France)

Author keywords

Aroma; Packaging; PET; PVC; Sorption; Strawberry; Syrup

Indexed keywords

FLAVORING AGENT; POLYETHYLENE; POLYVINYLCHLORIDE;

ARTICLE; CONTROLLED STUDY; CORRELATION FUNCTION; DEGRADATION KINETICS; DIFFUSION COEFFICIENT; FOOD PACKAGING; FOOD STORAGE; GLASS BOTTLE; INTERMETHOD COMPARISON; MOLECULAR STABILITY; PACKAGING MATERIAL; PARTITION COEFFICIENT; PLASTIC BOTTLE; PRIORITY JOURNAL; STATISTICAL SIGNIFICANCE; STRAWBERRY; TRANSPORT KINETICS;

ABSORPTION; BEVERAGES; FLAVORING AGENTS; FOOD PACKAGING; FOOD PRESERVATION; FRAGARIA; ODORS; POLYETHYLENE TEREPHTHALATES; POLYVINYL CHLORIDE;

FRAGARIA X ANANASSA;

EID: 35248814747     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030701361283     Document Type: Article

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