Effect of package configuration on barrier properties and sensory perception of flavor.

摘要

The effect of processing on bather properties of thermoformed containers was studied. Two containers with the same surface area, one a semi-spherical shape and the other a polyhedron shape with six corners, were designed and thermoformed with polypropylene resin. Crystallinity of the polymer in various parts of the containers was measured. The transmission rates of these containers to oxygen (OTR) and water (WVTR) were determined. These properties were studied in tandem with change in sensory properties of a simulated drink. A beverage system with benzaldehyde as flavor compound was created and stored at 23 °C and 50% RH for 3, 7, 14, 21 and 28 days in the two types of container. The drink was served to a trained panel to assess the flavor strength and was analyzed with HPLC to quantify residual benzaldehyde. WVTR and OTR of the polyhedron containers were 21% and 60%, respectively more than semi-spherical containers. Sensory studies and HPLC results showed stronger benzaldehyde character in semispherical containers after 21 days onwards. This study confirms that there is a relationship between package configuration and bather properties of containers causing difference in the sensory flavor perception.