Journal of Food Science · 1991 · 45 citations · 3 references
AgricultureChemistryFood ScienceFood ChemistryMilk ChemistryMilk QualityAroma CompoundsFlavor ChemistryFlavor EvaluationSulfur Compound AnalysisSulfur CompoundsVolatile Aroma AnalysisFlavor Compound AnalysisFood Flavor AnalysisKetonesMilk FlavorNatural Flavor CompoundsPolyethyleneSulfur-containing Flavor CompoundsVolatile Flavor Compounds
ABSTRACT The interactions of aldehydes, methyl ketones, methyl esters, sulfur compounds and alkylpyrazines with low density polyethylene (LDPE) were investigated. LDPE film, suspended on a stainless steel support, was immersed in simulated milk ultrafiltrate containing a flavor compound. After shaking the glass bottles containing the solutions and film samples for 24 hr at room temperature (24 ± 2°C), the flavor compound was extracted from both the LDPE samples and the SMUF, and quantitated using gas chromatography. The sorption was: aldehydes (C 7 ‐C 10 ) 11% to 63%, methyl ketones (C 7 ‐C 10 ) 1.5% to 43.0%, methyl esters (C 7 ‐C 9 ) 6.0% to 42.0%, and sulfur compounds 8.5% to 21%. Insignificant levels of alkylpyrazines were sorbed. For all flavor compound classes, as carbon chain length increased, the quantity of sorbed flavor compounds increased.
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