doi:10.1016/j.foodchem.2019.01.157engOsorio, JazmínAznar, MargaritaNerín, CristinaIdentification of key odorant compounds in starch-based polymers intended for food contact materialsART-2019-110875Biopolymers 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.2019http://zaguan.unizar.es/record/13086710.1016/j.foodchem.2019.01.157http://zaguan.unizar.es/record/130867oai:zaguan.unizar.es:130867info:eu-repo/grantAgreement/ES/DGA/T10info:eu-repo/grantAgreement/EUR/INTERREG-POCTEFA/FOODYPLAST-EFA099-15info:eu-repo/grantAgreement/ES/MINECO/AGL2015-67362-PFood Chemistry 285 (2019), 39-45by-nc-ndhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccess