Aroma transfers in and through plastic packagings: orange juice and d-limonene. A review. Part I: Orange juice aroma sorption

✍ Scribed by Stéphane C. Fayoux; Anne-Marie Seuvre; Andrée J. Voilley

• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 94 KB
• Volume: 10
• Category: Article
• ISSN: 0894-3214
• DOI: 10.1002/(sici)1099-1522(199703/04)10:2<69::aid-pts385>3.0.co;2-t

✦ Synopsis

Nowadays, the quality of foodstuffs has more than ever included the notion that packaging 1 contact is not always wholesome. It can alter the packaged food product by flavour scalping and can also affect the food by off-flavour release. Much research has been carried out to better understand the mass transfers involved with various synthetic polymeric films. 2 Orange juice and one of its major volatile constituents, d-limonene, were probably amongst the first food products to be thoroughly studied. Yet, no extensive literature review has been undertaken in order to obtain a general and accurate description of the sorption and diffusion phenomena.

This review underlines the effects of packaging on the organoleptic quality of citrus juices; it therefore presents a focused interest on d-limonene mass transfer experimental results with a variety of plastic polymers.

Part I deals with first, loss of organoleptic quality of orange juice during storage and d-limonene sorption is discussed. Second, generalites are presented concerning volatiles transfer measurements and two tables summarise the experimental d-limonene sorption, diffusion and permeation results we could obtain easily, after which we offer our comments.