Marin, A.B., Acree, T.E., Hotchkiss, J.H. and Nagy, S. 1992.
Gas chromatography-olfactometry of orange juice to assess the effects of plastic polymers on aroma character.
J. Agric. Food Chem 40(4): 650-4.
Changes in orange juice compn. in a model system simulating Brik-Pak aseptic packaging composed of two polymers, LDPE and SRLYN, were measured. GC-FID was used to measure the amt. of d-limonene in the juice, while gas chromatog.-olfactometry (GCO) was used to measure the odor-active volatiles in orange juice. More than 70% of the limonene was absorbed by the polymers in 24 h at 25.degree.. However, results from the GCO anal. indicated that limonene had only trace odor activity. Furthermore, the plastic polymers tested did not substantially alter the odor-active components detected in orange juice. GCO was also used to compare the aroma components of pasteurized, mech. squeezed orange juice (MS), unexposed to plastics, and fresh orange juice hand squeezed (HS) from oranges of the same lot. Although the overall aroma intensity of both juices was the same, large changes in odor activity were obsd. for several key aroma constituents.