Abstract
In our previous papers polyethylene degradation during extrusion coating has been studied and the type of degradation products that are formed and from which step they originate have been discussed. A trained sensory panel has rated the off‐flavor intensities in water samples that have been in contact with various extruded films. Encouraged by the results from these investigations and the documented synergism between aldehydes and ketones and aldehydes and carboxylic acids in off‐flavor intensity, the present study was aimed at confirming the belief that the off‐flavor depends on the presence of oxidative degradation products that have migrated from the film into the water. By decreasing the oxygen concentration in the atmosphere surrounding the extruded melt presence of the highly oxidized species (i.e., carbonyl compounds and carboxylic acids) would decrease and thus the off‐flavor in the water should decline. From this study it could be concluded that the extrusion temperature and the oxygen content in the atmosphere nearest the molten film before quenching are the most important parameters for oxidative degradation and residence time in the air gap influence the amount of oxidative degradation products formed. Furthermore we concluded that the off‐flavor intensity is strongly correlated to the surface oxidation index of the film. Carboxylic acids are present in the water extracts of extruded films and are related to the off‐flavor intensities. © 2005 Wiley Periodicals, Inc. J Appl Polym Sci 96: 1767–1775, 2005