Study of aroma scalping through thermosealable polymers used in food packaging by inverse gas chromatography

摘要

Scalping of aroma components in polymers used for food packaging was determined by solubility experi- ments. Aromas were selected from different families: esters, alcohols, hydrocarbons and ketones. Polymers were a linear low density polyethylene (LLDPE), an ionomer and a new thermosealable polyester (PET). Polymers were selected from thermosealable materials Because of their resistance to fats and oils. Sorption Isotherms (low sorbate activity range) for every system Aroma (vapour)/ polymer were determined by inverse Gas chromatography.