{Reference Type}: Journal Article
{Title}: Scalping of aroma compounds from food simulants into polyethylene terephthalate laminated steel.
{Author}: Yuan S;Zhang Y;Xie Y;Guo Y;Cheng Y;Qian H;Liu Z;Shen J;Yao W;
{Journal}: J Sci Food Agric
{Volume}: 99
{Issue}: 8
{Year}: Jun 2019
{Factor}: 4.125
{DOI}: 10.1002/jsfa.9590
{Abstract}: BACKGROUND: 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.
RESULTS: 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).
CONCLUSIONS: 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.