Changes of Volatile Compounds in PET Bottle during Storage
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- IKEGAMI Tohru
- Departent of Food Science and Technology, Faculty of Agriculture, Kyusyu University
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- NAGASHIMA Kazufumi
- Departent of Food Science and Technology, Faculty of Agriculture, Kyusyu University
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- SHIMODA Mitsuya
- Departent of Food Science and Technology, Faculty of Agriculture, Kyusyu University
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- OSAJIMA Yutaka
- Departent of Food Science and Technology, Faculty of Agriculture, Kyusyu University
Bibliographic Information
- Other Title
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- Polyethylene terephthalate ボトル中での食品香気成分の変化
- Polyethylene terephthalate ボトルチュウ デ ノ シ
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Abstract
Sample solution containing various volatile compounds was aseptically filled into polyethylene terephthalate (PET) bottles with a volume of 300ml. The loss of volatile compounds due to sorption into PET bottle and the chemical changes of volatile compounds during storage were investigated by comparing with glass- and flexible pouch-packaged samples. (1) The distribution ratios (quantity of a compound recovered from PET bottle/quantity from sample solution) of volatile compounds after storage for 2 months were less than 0.7, thus the flavor deterioration due to sorption was not significant. (2) The aliphatic aldehydes were oxidized to carboxylic acids by dissolved oxygen during storage. On the other hand, the cyclic aldehydes were not oxidized. (3) The ethyl alkanoates were hydrolyzed to result in the production of carboxylic acids in PET or glass bottle. However, in pouch lined with middle-density polyethylene film, since the ethyl alkanoates sorbed into the liner predominantly, the extent of the hydrolysis was much smaller. (4) The interconversions of terpene alcohols led to the productions of 2, 6, 6-trimethyl-2-vinyl tetrahydropyran, terpin hydrate and α-terpineol in any type of container. The flavor deterioration in PET bottle during storage was not due to sorption of volatile compounds, but due to chemical changes of volatile compounds.
Journal
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- NIPPON SHOKUHIN KOGYO GAKKAISHI
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NIPPON SHOKUHIN KOGYO GAKKAISHI 37 (10), 793-798, 1990
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390282681381507968
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- NII Article ID
- 130003967703
- 40002952620
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- NII Book ID
- AN00192587
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- COI
- 1:CAS:528:DyaK3MXmtlSlu7g%3D
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- NDL BIB ID
- 3693970
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- ISSN
- 00290394
- http://id.crossref.org/issn/00290394
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed