000130867 001__ 130867
000130867 005__ 20240201151019.0
000130867 0247_ $$2doi$$a10.1016/j.foodchem.2019.01.157
000130867 0248_ $$2sideral$$a110875
000130867 037__ $$aART-2019-110875
000130867 041__ $$aeng
000130867 100__ $$0(orcid)0000-0001-9858-1349$$aOsorio, Jazmín$$uUniversidad de Zaragoza
000130867 245__ $$aIdentification of key odorant compounds in starch-based polymers intended for food contact materials
000130867 260__ $$c2019
000130867 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130867 5203_ $$aBiopolymers used for food contact materials must be evaluated in order to ensure food safety and quality. In this work, the aroma profile of starch-based packaging materials, presented as pellets and films has been characterized. Headspace solid phase microextraction (HS-SPME) technique and gas chromatography coupled to both mass spectrometry and a sniffing port (GC-MS-O) were used for identification. In total, 35 odorant compounds were detected. The results showed that aldehydes were the odorants with the highest aromatic impact in starch-based films. Eight odorant compounds, such as trimethylamine, 1-octen-3-one, sotolon, (Z) and (E)-2-nonenal, p-vinylguaiacol, eugenol and 1-undecanol, defined as aroma-impact compounds, obtained modified frequency values (MF%) above 60% in at least 3 out of 4 films. A sensory panel evaluated the toasted, sweet/fruity, green, flower, distasteful, fat and spices notes in the films and it was observed that the quality of all samples decreased when the toasted and spices notes increased.
000130867 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T10$$9info:eu-repo/grantAgreement/EUR/INTERREG-POCTEFA/FOODYPLAST-EFA099-15$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2015-67362-P
000130867 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000130867 590__ $$a6.306$$b2019
000130867 591__ $$aCHEMISTRY, APPLIED$$b5 / 70 = 0.071$$c2019$$dQ1$$eT1
000130867 591__ $$aNUTRITION & DIETETICS$$b10 / 89 = 0.112$$c2019$$dQ1$$eT1
000130867 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b6 / 138 = 0.043$$c2019$$dQ1$$eT1
000130867 592__ $$a1.775$$b2019
000130867 593__ $$aAnalytical Chemistry$$c2019$$dQ1
000130867 593__ $$aMedicine (miscellaneous)$$c2019$$dQ1
000130867 593__ $$aFood Science$$c2019$$dQ1
000130867 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000130867 700__ $$0(orcid)0000-0002-0759-9170$$aAznar, Margarita$$uUniversidad de Zaragoza
000130867 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, Cristina$$uUniversidad de Zaragoza
000130867 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000130867 773__ $$g285 (2019), 39-45$$pFood chem.$$tFood Chemistry$$x0308-8146
000130867 8564_ $$s920951$$uhttps://zaguan.unizar.es/record/130867/files/texto_completo.pdf$$yPostprint
000130867 8564_ $$s1455692$$uhttps://zaguan.unizar.es/record/130867/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000130867 909CO $$ooai:zaguan.unizar.es:130867$$particulos$$pdriver
000130867 951__ $$a2024-02-01-14:35:57
000130867 980__ $$aARTICLE