Flavor and aroma interactions between volatile organic compounds and packaging materials

There are a number of interactions that can occur between volatile organic compounds and packaging materials. The main categories are permeation, scalping and migration. No matter which of these interactions happens, it can result in changes in the flavor or aroma profile of the product that is in contact with the package. The testing of these interactions presents a real challenge as flavors are complex mixtures. Analytical data can be generated on individual compounds but this must be correlated with sensory data to confirm that the changes that are measured will be detected by a person either smelling or tasting the product. Initial results from the testing of three different components of a flavor show that the permeability, solubility and diffusivity can be correlated to sensory results. This provides a good screening method for new packaging materials.