Marin, A.B., Acree, T.E. and Hotchkiss, J. 1987.
The effect of food packaging on the aroma of orange juice.
194th American Chemical Society National Meeting, New Orleans, Louisiana, Usa, August 194(0):
Recent studies have shown changes in flavor quality and intensity for orange juice packaged in polymeric materials. In this study the odor-active components of high quality orange juice was compared to aroma conpounds from orange juice stored in a model system simulating juice exposure to polymers used in the Brik-Pak aseptic packaging system composed of linear polythylene and SURLYNr. The change in aroma quality was assessed using Charm analysis, a technique which combines the precision of component isolation using gas chromatography with the sensitivity and selectivity of the human nose. From preliminary experiments conducted to determine the kinetics of volatile absorbtion, the optimum time for exposure to the packaging materials was determined ot be 64 hours. The selective adsorption of the aroma components of Valencia orange juice by low density polyethylene and SURLYNr will be discussed.