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Measurement of Flavor Absorption from Soft Drinks into PET Bottle by Headspace Solid Phase Microextraction-Gas Chromatography
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Mehdi Farhoodi
Published/Copyright:
August 2, 2011
Absorption of flavors into packaging is of great importance in the food industry because of the final quality needs of the product. In the present study one-sided exposure of D-limone, ?-Pinene and myrcene from three types of carbonated drinks into PET bottles was studied at different test temperatures (4, 25 and 40°C). Headspace solid-phase microexraction was used as a technique for extracting the absorbed flavors from PET and the analysis performed by gas chromatography coupled with FID detector. The results showed that the absorption level of flavors is dependent on the structure and initial concentration of the flavors, media type and storage temperature. The flavors stored at 4°C showed higher consistency in the media, but the absorption rate of flavors enhanced with increasing temperature.
Keywords: absorption; polyethlene terephthalate (PET); solid phase microexraction (SPME); D-limonene; myrcene; pinene
Published Online: 2011-8-2
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Keywords for this article
absorption;
polyethlene terephthalate (PET);
solid phase microexraction (SPME);
D-limonene;
myrcene;
pinene
Articles in the same Issue
- Article
- Performance Evaluation of a Centrifugal Peeling System for Pistachio Nuts
- Browning Reaction Kinetics of High Hydrostatic Pressure-Treated Peach Puree during Storage
- Heat Transfer Studies in Coiled Agitated Vessel with Varying Heat Input
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- Numerical and Experimental Study on Temperature Crossover in Shell and Tube Heat Exchangers
- Microwave Vacuum Drying of Shredded Carrots and Its Nutritional Evaluation
- Kaempferol Extraction from Cuscuta reflexa using Supercritical Carbon Dioxide and Separation of Kaempferol from the Extracts
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