FLAVOR SCALPING BY FOOD-PACKAGING

被引：47
作者：
NIELSEN, T
JAGERSTAD, M
机构：
[1] Tim Nielsen and Margaretha Jägerstad are, the Department of Applied Nutrition and Food Chemistry, Chemical Center, S-221 00 Lund
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1994年 / 5卷 / 11期
关键词：
D O I：
10.1016/0924-2244(94)90212-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The sorption of food constituents, especially aroma compounds, by polymeric packaging materials has received considerable attention during the past decade, and is generally considered to be a problem within the food packaging industry. Flavour scalping, as this phenomenon is termed, may cause decreased consumer acceptance of the food product due to loss of aroma intensity or the development of an unbalanced flavour profile. This article presents an overview of research conducted on the subject.
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收藏
页码：353 / 356
页数：4
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