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Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET).
Food Addit Contam. 2005 Feb; 22(2):185-95.FA

Abstract

The evolution of aroma compounds from orange juice made from concentrate and stored in glass, standard monolayer polyethylene terephthalate (PET 1), multilayer PET (PET 2) and plasma-treated PET (internal carbon coating) (PET 3) was investigated. Bottles were stored at room temperature (20 degrees C) under artificial light. Volatile compounds in orange juice samples and corresponding packaging materials were analysed at zero time and after 2, 3 and 5 months of storage. After 5 months of storage, from 0.2 to 0.3% of the initial amounts of limonene and beta-myrcene in the orange juice had been absorbed by the plastic packaging materials. Statistical analyses showed that the evolution of aroma compounds was strongly correlated to the duration of storage, but not to the type of packaging material. Indeed, whatever the stored orange juice samples, the same evolutions were observed, with a decrease in aldehydes and ketones, esters, aliphatic alcohols, sesquiterpene and monoterpene alcohols, and an increase in two aliphatic and monoterpene alcohols (i.e. furfural and 4-vinylguaicol). The results suggest that the losses of aroma compounds from the juice could be attributed to the high acidity of the matrix, implying acid-catalysed reactions. Finally, PET packaging materials and their corresponding oxygen permeabilities showed no correlation with the loss of aroma compounds.

Authors+Show Affiliations

Berlinet C
Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Département FLHOR, Montpellier, France.
Ducruet V
No affiliation info available
Brillouet JM
No affiliation info available
Reynes M
No affiliation info available
Brat P
No affiliation info available

MeSH

AbsorptionAldehydesBeveragesCitrusFood PackagingGlassOdorantsPolyethylene TerephthalatesSmellTerpenes

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15824008

Citation

Berlinet, C, et al. "Evolution of Aroma Compounds From Orange Juice Stored in Polyethylene Terephthalate (PET)." Food Additives and Contaminants, vol. 22, no. 2, 2005, pp. 185-95.
Berlinet C, Ducruet V, Brillouet JM, et al. Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET). Food Addit Contam. 2005;22(2):185-95.
Berlinet, C., Ducruet, V., Brillouet, J. M., Reynes, M., & Brat, P. (2005). Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET). Food Additives and Contaminants, 22(2), 185-95.
Berlinet C, et al. Evolution of Aroma Compounds From Orange Juice Stored in Polyethylene Terephthalate (PET). Food Addit Contam. 2005;22(2):185-95. PubMed PMID: 15824008.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET). AU - Berlinet,C, AU - Ducruet,V, AU - Brillouet,J-M, AU - Reynes,M, AU - Brat,P, PY - 2005/4/13/pubmed PY - 2005/7/13/medline PY - 2005/4/13/entrez SP - 185 EP - 95 JF - Food additives and contaminants JO - Food Addit Contam VL - 22 IS - 2 N2 - The evolution of aroma compounds from orange juice made from concentrate and stored in glass, standard monolayer polyethylene terephthalate (PET 1), multilayer PET (PET 2) and plasma-treated PET (internal carbon coating) (PET 3) was investigated. Bottles were stored at room temperature (20 degrees C) under artificial light. Volatile compounds in orange juice samples and corresponding packaging materials were analysed at zero time and after 2, 3 and 5 months of storage. After 5 months of storage, from 0.2 to 0.3% of the initial amounts of limonene and beta-myrcene in the orange juice had been absorbed by the plastic packaging materials. Statistical analyses showed that the evolution of aroma compounds was strongly correlated to the duration of storage, but not to the type of packaging material. Indeed, whatever the stored orange juice samples, the same evolutions were observed, with a decrease in aldehydes and ketones, esters, aliphatic alcohols, sesquiterpene and monoterpene alcohols, and an increase in two aliphatic and monoterpene alcohols (i.e. furfural and 4-vinylguaicol). The results suggest that the losses of aroma compounds from the juice could be attributed to the high acidity of the matrix, implying acid-catalysed reactions. Finally, PET packaging materials and their corresponding oxygen permeabilities showed no correlation with the loss of aroma compounds. SN - 0265-203X UR - https://www.unboundmedicine.com/medline/citation/15824008/Evolution_of_aroma_compounds_from_orange_juice_stored_in_polyethylene_terephthalate__PET__ DB - PRIME DP - Unbound Medicine ER -