Volatile compounds extracted from polypropylene sheets by hot water: Influence of the temperature of sheets injection

摘要

AbstractThe influence of the formulation of polypropylene (PP) on the organoleptic properties of the foodstuff in contact is of great importance for the quality of the product. A study was made on PP pellets degraded and not degraded and pointed out the presence and olfactive importance of volatile components extracted from PP pellets by hot water. Plastic packaging materials correspond to a further step of manufacturing: the injection step, and this is often conducted at high temperature. PP (not degraded) and PP‐CR (degraded) were transformed into sheets at several temperatures; Lickens–Nickerson extracts were made and allowed the quantification of volatile compounds already identified. A statistical analysis showed that temperature was a very significant parameter. An increasing injection temperature (275 or 300°C) creates increasing quantities of volatiles. This was well correlated with the sensory analysis made on the organic extracts of the sheets and also directly on molded cups. © 1993 John WileySons