Flavor and Aroma Permeation Concepts and Applications

摘要

In this paper, permeation of aromas and flavors through plastic packaging materials is discussed. The importance of understanding aroma and flavor transmission is explained by examples. Aroma and flavor barrier measurement is contrasted with the measurement of O_2, water vapor and CO_2 barriers. Criteria for a measurement system are outlined. Permeation measurement is divided into the actual techniques for accomplishing the permeation and detecting the level of permeation. The isostatic, quasi-isostatic and sorption / gravimetric permeation methods are compared. Detection methods described and compared are FID, GC/FID, weight, MS, GC/MS, TIR, manometry and PID. Combined detection methods are also discussed. To effectively meet the criteria, it is concluded that a diffusion cell permeation method with a combined detector is probably the best current option.