Partition Distribution of Aroma Volatiles from Orange Juice into Selected Polymeric Sealant Films

Abstract

ABSTRACT The sorption of organic volatiles from orange juice by polymeric food contact materials was investigated. Three sealant films were evaluated, a commercial low density polyethylene and two developmental films, an ethylene vinyl alcohol copolymer of high ethylene content and a co‐polyester. Samples of the films were immersed in the juice for 24 days at 22°C and the level of sorbed volatiles monitored as a function of time. Three probe compounds (d‐limonene, neral and geranial) were selected as being representative of orange juice flavor components. A gas chromatographic technique was developed to quantify the level of probe compounds in juice and films. Results compared favorably to the more traditional bromide‐bromate titration method. Sorption of organic volatiles by one of the developmental films (co‐polyester) was significantly lower than the others.