THE SORPTION OF AROMA COMPONENTS FROM TOMATO JUICE BY FOOD-CONTACT POLYMERS

被引：29
|
作者：
LEUFVEN, A
HERMANSSON, C
机构：
[1] SIK, Swedish Institute for Food Research, Gothenburg, S-402 29
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1994年 / 64卷 / 01期
关键词：
PE; PET; EVOH; TOMATO JUICE; ABSORPTION; FOOD CONTACT POLYMER; AROMA; PACKAGING; PH; POLYETHYLENE TEREPHTHALATE; POLYETHYLENE; ETHYLENE/VINYLALCOHOL COPOLYMER;
D O I：
10.1002/jsfa.2740640115
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The sorption of some aroma components from tomato juice by polyethylene terephthalate (PET) was shown to be less than the sorption of the same components by polyethylene (PE) and wet ethylene/vinylalcohol copolymer (EvOH) polymers. Furthermore, sorption by PET was less influenced by pH than sorption by the PE and EVOH polymers. The amounts of aroma compounds extracted from the polymers varied with type of polymer, type of aroma compound, pH and time of storage.
引用
收藏
页码：101 / 105
页数：5
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