Scalping of aroma compounds from food simulants into polyethylene terephthalate laminated steel.

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 (R  = 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 ), 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 -10  m  day , which were lower than reported for other polymer materials (linear low-density polyethylene, polybutylene succinate, polylactic acid).

CONCLUSION

The equilibrium absorption amount of each flavor component was dependent on the temperature under the same concentration (500 µL L ). The Fickian diffusion model was used for fitting the experimental kinetics values satisfactorily (R  = 0.9158-0.9885). © 2019 Society of Chemical Industry.