Apple Juice Flavor Compound Sorption by Sealant Films |
| |
| Authors: | J.B. KONCZAL BRUCE R. HARTE PARVIN HOOJJAT JACK R. GIACIN |
| |
| Affiliation: | Authors Harte, Hoojjat, and Giacin, are affiliated with the School of Packaging, Michigan State Univ., East Lansing, MI 48824-1223. Author Konczal is with the Cryovac Div. of W.R. Grace &Co., P.O. Box 464, Duncan, SC 29334. Direct inquiries to Dr. B.R. Harte. |
| |
| Abstract: | Heat sealant films investigated were: a commercial low density polyethylene (LDPE) and two developmental films, an ethylene/vinyl alcohol copolymer of high ethylene content and a co-polyester. Four flavor compounds, (ethyl-2-methylbutyrate, hexanal, trans-2-hexenal and 1-hexanol), were selected as representative of apple juice flavor components. Sorption was determined by a dynamic headspace technique, following direct contact between the polymer film samples and juice. Concentration of flavor compounds in the juice following contact with the film samples was determined as a function of time. Sorption of the components from juice was significant for LDPE, but not for the developmental films. Thus, either of the two developmental films would reduce loss of apple juice volatiles due to sorption. |
| |
| Keywords: | apple juice flavor sorption films polymers |
|
|
