A method to quantify the sorption of aroma compounds by food-contact polymers was
developed. The method consisted of a microgravimetric balance which was contained in a …

Sorption of aroma by three common food packaging plastics in an aqueous system was
investigated. All plastics,(LDPE and 2 ionom‐ers), exhibited similar sorption behavior …

Five polymer films commonly used in food packages were stored in an aqueous solution of
10 apple aroma compounds. Substances absorbed by the polymers were determined by a …

ABSTRACT A headspace method was developed for evaluating aroma sorption by
polymeric packaging materials. Partition coefficients for ethyl acetate, n‐hexanal, d …

Studies were carried out on the solubility and permeability of limonene vapor in two cereal
package liners. The effect of limonene partial pressure on the permeation rate and …

The main objectives of this thesis were to study interaction and concentration effects on the
sorption of various aroma compounds in different polymers and the influence of both …

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) …

ABSTRACT A simple procedure for obtaining sorption isotherms from chromatographic peak
shapes was applied to poly (vinylidene chloride‐vinylch‐loride 80: 20) and poly (vinylidene …

Equilibrium sorption values of model flavor compounds and polymers used in packaging
were determined by immersing polymer samples inliquid flavor compounds. The equilibrium …

Comparisons of equilibrium sorption of orange flavor components (ethyl butyrate, myreene,
and d-limonene) were made between LDPE, ionomer, and PET films using the headspace …