Effect of ethanol on the sorption of four targeted wine volatile compounds in a polyethylene film

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 27, 2012, Pages 6772-6781

  Peyches Bach, Aurelie ^a   Dombre, Clara ^b   Moutounet, Michel ^a   Peyron, Stephane ^b   Chalier, Pascale ^b  

^a SPO   (France)

^b UMR IATE   (France)

Author keywords

ethanol; polyethylene; sorption; volatile compounds; wine

Indexed keywords

2-PHENYLETHANOL; AROMATIC ALCOHOLS; CRYSTALLINITIES; ETHANOL CONCENTRATIONS; ETHANOL WATER MIXTURES; ETHYL HEXANOATE; HANSEN SOLUBILITY PARAMETERS; PE FILMS; POLYETHYLENE FILM; PRESENCE OF WATER; VOLATILE COMPOUNDS;

AROMATIC COMPOUNDS; ESTERIFICATION; ESTERS; POLYETHYLENES; SOLUBILITY; SORPTION; THERMOPLASTICS; VOLATILE ORGANIC COMPOUNDS; WINE;

ETHANOL;

ALCOHOL; POLYETHYLENE; VOLATILE ORGANIC COMPOUND;

ADSORPTION; ARTICLE; CHEMISTRY; EQUIPMENT; FOOD PACKAGING; KINETICS; WINE;

ADSORPTION; ETHANOL; FOOD PACKAGING; KINETICS; POLYETHYLENE; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84863959088     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf300648y     Document Type: Article

References (49)

1. Arora, D. K.; Hansen, A. P.; Armagost, M. S. Sorption of flavor compounds by low density polyethylene film J. Food Sci. 1991, 56, 1421-1423
2. Dury-Brun, C.; Chalier, P.; Desobry, S.; Voilley, A. Multiple mass transfers through food flexible packaging Food Rev. Int. 2007, 23, 199-225
3. Halek, G. W.; Meyers, M. A. Comparative sorption of citrus flavor compounds by low density polyethylene Packaging Technol. Sci 1989, 2, 141-146
4. Hernandez-Muñoz, P.; Catalá, R.; Hernandez, R. J.; Gavara, R. Food aroma mass transport in metallocene ethylene-based copolymers for packaging applications J. Agric. Food Chem. 1998, 46, 5238-5243
5. Johansson, F.; Leufven, A. Food packaging polymer films as aroma vapor barriers at different relative humidities J. Food Sci. 1994, 59, 1328-1331
6. Nielsen, T. J.; Jägerstad, I. M.; Öste, R. E. Study of factors affecting the absorption of aroam compounds into low-density polyethylene J. Sci. Food Agric. 1992, 60, 377-381
7. Kwapong, O. Y.; Hotchkiss, J. H. Comparative sorption of aroma compounds by polyethylene and ionomer food-contact plastics J. Food Sci. 1987, 52, 761-763
8. Rapp, A. Volatile flavor of wine: correlation between instrumental analysis and sensory perception Nahrung/Food 1998, 42, 351-363
9. Cava, D.; Lagaron, J. M.; Lopez-Rubio, A.; Catala, R.; Gavara, R. On the applicability of FT-IR spectroscopy to test aroma transport properties in polymer films Polym. Test. 2004, 23, 551-557
10. Licciardello, F.; Del Nobile, M. A.; Spagna, G.; Muratore, G. Scalping of ethyl octanoate and linalool from a model wine into plastic film LWT-Food Sci. Technol. 2009, 42, 1065-1069
11. Dury-Brun, C.; Lequin, S.; Chalier, P.; Desobry, S.; Voilley, A. Tracer aroma compound transfer from a solid and complex-flavored food matrix packed in treated papers or plastic packaging film J. Agric. Food Chem. 2007, 55, 1411-1417
12. Lebosse, 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
13. 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
14. Harvey, B. A.; Druaux, C.; Voilley, A. Effect of protein on the retention and transfer of aroma compounds at the lipid-water interface. In Food Macromolecule and Colloids; Dickinson, E.; Lorient, D., Eds.; Royal Society of Chemistry: Cambridge, U.K., 1995; pp 154-163.
15. 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
16. Van Willige, R. W. G.; Linssen, J. P. H.; Voragen, A. G. J. Influence of food matrix on absorption of flavor compounds by linear low-density polyethylene: proteins and carbohydrates J. Sci. Food Agric 2000, 80, 1779-1798
17. Van Willige, R. W. G.; Schoolmeester, D.; van Ooij, A.; Linssen, J.; Voragen, A. G. J. Influence of storage time and temperature on absorption of flavor compounds from solutions by plastic packaging materials J. Food Sci. 2002, 67, 2023-2031
18. Yamada, K.; Mita, K.; Yoshida, K.; Ishitani, T. A study of the absorption of fruit juice volatiles by the sealant layer in flexible packaging containers (the effect of package on quality of fruit juice, part IV) Packag. Technol. Sci. 1992, 5, 41-47
19. Fukamachi, M.; Matsui, T.; Hwang, Y.-H.; Shimoda, M.; Osajima, Y. Sorption behavior of flavor compounds into packaging films from ethanol solution J. Agric. Food Chem. 1996, 44, 2810-2813
20. Ramirez Ramirez, G.; Lubbers, S.; Charpentier, C.; Feuillat, M.; Voilley, A.; Chassagne, D. Aroma compound sorption by oak wood in a model wine J. Agric. Food Chem. 2001, 49, 3893-3897
21. Athès, V.; Pena y Lillo, M.; Bernard, C.; Perez-Correa, R.; Souchon, I. Comparison of experimental methods for measuring infinite dilution volatilities of aroma compounds in water/ethanol mixtures J. Agric. Food Chem. 2004, 52, 2021-2027
22. Ragazzo-Sanchez, J. A.; Chalier, P.; Chevalier, D.; Ghommidh, C. Electronic nose discrimination of aroma compounds in alcoholised solutions Sens. Actuators B-Chem. 2006, 114, 665-673
23. Tsachaki, M.; Gady, A.-L.; Kalopesas, M.; Linforth, R.; Athès, V.; Marin, M.; Taylor, A. J. Effect of ethanol, temperature and gas flow rate on volatile release from aqueous solutions under dynamic headspace dilution conditions J. Agric. Food Chem. 2008, 56, 5308-5315
24. Peychès-Bach, A.; Moutounet, M.; Peyron, S.; Chalier, P. Factors determining the transport coefficients of aroma compounds through polyethylene films J. Food Eng. 2009, 95, 45-53
25. Barrera-Garcia, V. D.; Gougeon, R. D.; Voilley, A.; Chassagne, D. Sorption behavior of volatile phenols at the oak wood/wine interface in a model system J. Agric. Food Chem. 2006, 54, 3982-3989
26. Covarrubias-Cervantes, M.; Mokbel, I.; Champion, D.; Jose, J.; Voilley, A. Saturated vapour pressure of aroma compounds at various temperatures Food Chem. 2004, 85, 221-229
27. Fretz, C.; Känel, S.; Luisier, J.-L.; Amadò, R. Analysis of volatile components of Petite Arvine wine Eur. Food Res. Technol. 2005, 221, 504-510
28. Vilanova, M.; Martínez, C. First study of determination of aromatic compounds of red wine from Vitis vinifera cv. Castañal grown in Galicia (NW Spain) Eur. Food Res. Technol. 2007, 224, 431-436
29. Ettre, L.; Welter, C.; Kolb, B. Determination of gas-liquid partition coefficients by automatic equilibrium headspace-gas chromatography utilizing the phase variation method Chromatographia 1993, 35, 73-84
30. Chen, S. A. Polymer miscibility in organic solvents and in plasticizers - a two-dimensional approach J. Appl. Polym. Sci. 1971, 15, 1247-1266
31. Auras, R.; Harte, B.; Selke, S. Sorption of ethyl acetate and d -limonene in poly(lactide) polymers J. Sci. Food Agric. 2006, 86, 648-656
32. Hansen, C. M. Hansen Solubility Parameters: A User's Handbook; CRC Press: Boca Raton, FL, 2007.
33. Shen, Y.; Wu, P. Two-dimensional ATR-FTIR investigation on water diffusion in polypropylene film: water bending vibration J. Phys. Chem. B 2003, 107, 4224-4227
34. Devallencourt, C.; Marais, S.; Saiter, J. M.; Labbé, M.; Métayer, M. Study of transport of small molecules through ethylene-co-vinyl acetate copoolymers films. Part A: Water molecules Polym. Test. 2002, 21, 253-262
35. 74, and low molecular weight polyethylene glasses Macromolecules 1987, 20, 2810-2819
36. Tashiro, K.; Sasaki, S. Structural changes in the ordering process of polymers as studied by an organized combination of the various measurement techniques Prog. Polym. Sci. 2003, 28, 451-519
37. Landy, P.; Courthaudon, J. L.; Dubois, C.; Voilley, A. Effect of interface in model food emulsions on the volatility of aroma compounds J. Agric. Food Chem. 1996, 44, 526-530
38. Atlan, S.; Trelea, I. C.; Saint-Eve, A.; Souchon, I.; Latrille, E. Processing gas chromatographic data and confidence interval calculation for partition coefficients determined by the phase ratio variation method J. Chromatogr. 2006, 1110, 146-155
39. Lubbers, S.; Butler, E. Effects of texture and temperature on the kinetic of aroma release from model dairy custards Food Chem. 2010, 123, 345-350
40. Whiton, R. S.; Zoecklein, B. W. Optimization of headspace solid phase micro- extraction for analysis of wine aroma compounds Am. J. Enol. Vitic. 2000, 51, 379-382
41. Robinson, A. L.; Ebeler, S. E.; Heymann, H.; Boss, P. K.; Solomon, P. S.; Trengove, R. D. Interactions between wine volatile componds and grape and wine matrix components influence aroma compounds headspace partitioning J. Agric. Food Chem. 2009, 57, 10313-10322
42. Nestorson, A.; Leufvén, A.; Järnström, L. Interactions between aroma compounds and latex films: partition coefficients and influence on latex film formation Packag. Technol. Sci. 2006, 19, 71-82
43. 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
44. Sajilata, M. G.; Savitha, K.; Singhal, R. S.; Kanetkar, V. R. Scalping of flavors in packaged foods Compr. Rev. Food Sci. Food Saf. 2007, 6, 17-35
45. Nishi, N.; Koga, K.; Ohshima, C. Molecular association in ethanol water mixtures studied by mass-pectrometry analysis of cluster generated through adibiatic expansion of liquid jets J. Am. Chem. Soc. 1988, 110 (16) 5246-5255
46. Wakisaka, A.; Komatsu, S.; Usui, Y. Solute-solvent and solvent-solvent interactions evaluated through clusters isolated from solutions: preferential solvation in water-alcohol mixtures J. Mol. Liq. 2001, 90, 175-184
47. Wakisaka, A.; Matsuura, K. Microheterogeneity of ethanol-water binary mixtures observed at the cluster level J. Mol. Liq. 2006, 129, 25-32
48. Guth, H. Quantification and sensory studies of character impact odorant of different white wine varieties J. Agric. Food Chem. 1997, 45, 3027-3032
49. Ferreira, V.; Lopez, R.; Cacho, J. F. Quantitative determination of the odorants of young red wines from different grape varieties J. Sci. Food Agric. 2000, 80, 1659-1667