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dc.contributorVirginia Techen
dc.contributor.authorYou, Xiaorongen
dc.contributor.authorO'Keefe, Sean F.en
dc.date.accessioned2017-12-06T19:12:57Zen
dc.date.available2017-12-06T19:12:57Zen
dc.date.issued2017en
dc.identifier.urihttp://hdl.handle.net/10919/81060en
dc.description.abstractFlavor compounds have been shown to interact with packaging materials either by scalping, the movement of flavorings from the food product to the package, or by flavor release, movement of flavorings from the package to the food. Work has elucidated the parameters important for the scalping of flavor compounds to polyolefin packaging materials, but very little work has been conducted examining the scalping of flavor compounds by can lining materials. Can linings composed of three different polymers, polyolefin, acrylic, epoxy, were studied for binding of volatile flavor compounds (octanal, nonanal, decanal, eugenol, 𝘥-limonene) at room temperature over a 2-week period. Solid phase microextraction (SPME) was used with gas chromatography mass spectrometry to identify and quantify volatile compounds. Flavor compounds were studied at concentrations around 4–1,000 ppb. Fourier transform infrared spectroscopy was used to verify can lining polymer chemistry. Almost complete binding of all five of the volatile compounds studied was observed over 9–14 days at room temperature for each of the can lining chemistries. The number of time data points limited our ability to determine the order and rate constants of binding. This model system appears to be a valuable for investigating flavor binding of polymeric can lining materials.en
dc.format.mimetypeapplication/pdfen
dc.language.isoen_USen
dc.publisherWileyen
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectcan liningen
dc.subjectflavor scalpingen
dc.subjectpolymersen
dc.subjectSPMEen
dc.titleBinding of volatile aroma compounds to can linings with different polymeric characteristicsen
dc.typeArticle - Refereeden
dc.contributor.departmentFood Science and Technologyen
dc.title.serialFood Science & Nutritionen
dc.identifier.doihttps://doi.org/10.1002/fsn3.526en
dc.identifier.volume2017en
dc.type.dcmitypeTexten


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Creative Commons Attribution 4.0 International
License: Creative Commons Attribution 4.0 International