The diffusion of food constituents into the packaging (scalping), such as the diffusion of contaminants from the packaging in the food (migration) often cause the loss of quality of the product. On the one hand, migration influences the safety of the packed food, whereas scalping affects its sensorial properties. The aim of this research was to evaluate the possibility to optimize the packaging materials in order to preserve important volatiles of wines packed in plastic. The research is based on the study of the kinetics of absorption of two aromas, chosen for their low odour threshold and high odour activity value, into two different plastic materials from a model solution. Results show that absorption continues until a steady balance is reached, and that the phenomenon can be described by means of a Fickian mathematical model. Moreover, the absorption by the two plastic materials determines significant losses of the aromas and the decrease of their odour activity value, hence it is reasonable to hypothesize the loss of the organoleptic quality of wines

Studio dello scalping di aromi di vino in diversi film plastici

MURATORE, Giuseppe
2008-01-01

Abstract

The diffusion of food constituents into the packaging (scalping), such as the diffusion of contaminants from the packaging in the food (migration) often cause the loss of quality of the product. On the one hand, migration influences the safety of the packed food, whereas scalping affects its sensorial properties. The aim of this research was to evaluate the possibility to optimize the packaging materials in order to preserve important volatiles of wines packed in plastic. The research is based on the study of the kinetics of absorption of two aromas, chosen for their low odour threshold and high odour activity value, into two different plastic materials from a model solution. Results show that absorption continues until a steady balance is reached, and that the phenomenon can be described by means of a Fickian mathematical model. Moreover, the absorption by the two plastic materials determines significant losses of the aromas and the decrease of their odour activity value, hence it is reasonable to hypothesize the loss of the organoleptic quality of wines
2008
wine aromas, plastic packaging, scalping, shelf life
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.11769/8387
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