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2017 | OriginalPaper | Buchkapitel

16. Odors in Paper and Cardboard Packaging

verfasst von : Michael Czerny

Erschienen in: Springer Handbook of Odor

Verlag: Springer International Publishing

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Abstract

Packaging materials based on paper are often used for packing foods, for example, flour, spices, rice, noodles and frozen products. Like all materials used for packing, cardboards and papers have to fulfill legal requirements in order to avoid the transfer of undesirable and harmful packaging constituents to foods. These legislations also cover the deterioration in the organoleptic properties of the packed food. Thus, methods and standards have been established in order to evaluate the sensory impact of packaging on foods.

This chapter reviews several human-sensory tests that are often applied for the evaluation of the organoleptic – in particular olfactory – quality of cardboards and papers. The standards enable a fast and reliable detection and characterization of packaging odors, but sources of odors are difficult to identify. Therefore, instrumental–analytical methods like gas chromatography in combination with mass spectrometry (GC/MS) and/or olfactometry (GC/O) are helpful tools for the identification of undesirable odorants. Based on the chemical structures, pathways and precursors, contamination sources can be detected and strategies for reduction or elimination of packaging odor can be developed.

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Vorheriges Kapitel Regulatory Oversight and Safety Assessment of Flavorings

Nächstes Kapitel Gas Chromatography-Mass Spectrometry in Odorant Analysis

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Titel: Odors in Paper and Cardboard Packaging
verfasst von: Michael Czerny
Verlag: Springer International Publishing
Buch: Springer Handbook of Odor
Print ISBN: 978-3-319-26930-6

Electronic ISBN: 978-3-319-26932-0

Copyright-Jahr: 2017
DOI: https://doi.org/10.1007/978-3-319-26932-0_16

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