Permeability of Volatile Compounds from Chilled Grape-flavored Black Tea Beveragethrough Packaging Materials of Gable-top Cartons

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  • ゲーブルトップ紙容器種によるチルドグレープ紅茶飲料の香気透過性の相違
  • ゲーブルトップ カミヨウキシュ ニ ヨル チルドグレープ コウチャ インリョウ ノ コウキ トウカセイ ノ ソウイ

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Abstract

Volatile compounds from a chilled grape-flavored black tea beverage (grape tea) permeating through gable-top non-barrier and barrier cartons were analyzed by gas chromatography/mass spectrometry (GC/MS) and GC/olfactometry (GC/O). We first developed a new glass apparatus to capture volatile compounds permeating through packaging materials of gable-top cartons. Using this apparatus, the sampling conditions for volatile compounds from grape tea permeating through the non-barrier and barrier materials were determined as follows: SPME fiber, PDMS/DVB; sampling temperature, 10°C; duration of SPME exposure, 30 min; sampling timing for SPME exposure, after 24-hr incubation at 10°C. Under the conditions, volatile compounds from grape tea permeating through the non-barrier and barrier materials were captured by the SPME fibers, and analyzed by GC/MS. The GC/MS results showed remarkable differences in the peak areas of ester compounds depending on the packaging materials. In addition, GC/O analyses revealed that odor intensities (charm values) of the following six odorants: ethyl 2-methylpropanoate, ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl 2-methylpentanoate, and methyl anthranilate, were significantly higher when packed in the non-barrier material than when packed in the barrier material. These results will provide useful information for development of formulas and selection of packaging materials suitable for gable-top carton beverages.

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