%0 Journal Article
%T Scalping of aroma compounds from food simulants into polyethylene terephthalate laminated steel.
%A Yuan S
%A Zhang Y
%A Xie Y
%A Guo Y
%A Cheng Y
%A Qian H
%A Liu Z
%A Shen J
%A Yao W
%J J Sci Food Agric
%V 99
%N 8
%D Jun 2019
%M 30637757
%F 4.125
%R 10.1002/jsfa.9590
%X <B>BACKGROUND: </B>Aroma scalping is a very common problem and can affect the sensory quality of packaged food. To study the aroma scalping characteristics of polyethylene terephthalate laminated steel (PET-LS), the sorption kinetics of six common aroma compounds (2-pentanone, 2-heptanone, hexanal, citral, butyl acetate, isopentyl acetate) in foods were assessed for drawn-redrawn cans made with PET-LS.<BR><B>RESULTS: </B>Storage temperature and initial concentration were proved as important factors to affect compound sorption and diffusion for flavors. The correlation between logarithm of equilibrium absorption ln M∞ and reciprocal of absolute temperature 1/T showed good linear relationship (R2  = 0.9380-0.9998) at 4 °C, 20 °C and 50 °C, and the M∞ obtained by the experiment was very close to the predicted value at 37 °C. At low initial concentration (below 500 µL L-1 ), the absorption capacity and initial concentration showed a slow linear growth trend, whereas there was a rapid change at high initial concentration. The values of diffusion coefficient D were on the order of 10-11 -10-12  m2  day-1 , which were lower than reported for other polymer materials (linear low-density polyethylene, polybutylene succinate, polylactic acid).<BR><B>CONCLUSIONS: </B>The equilibrium absorption amount of each flavor component was dependent on the temperature under the same concentration (500 µL L-1 ). The Fickian diffusion model was used for fitting the experimental kinetics values satisfactorily (R2  = 0.9158-0.9885). © 2019 Society of Chemical Industry.