130867 20240201151019.0 doi 10.1016/j.foodchem.2019.01.157 sideral 110875 ART-2019-110875 eng Osorio, Jazmín Universidad de Zaragoza (orcid)0000-0001-9858-1349 Identification of key odorant compounds in starch-based polymers intended for food contact materials 2019 Biopolymers 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. Access copy available to the general public Unrestricted info:eu-repo/grantAgreement/ES/DGA/T10 info:eu-repo/grantAgreement/EUR/INTERREG-POCTEFA/FOODYPLAST-EFA099-15 info:eu-repo/grantAgreement/ES/MINECO/AGL2015-67362-P info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 6.306 2019 CHEMISTRY, APPLIED 5 / 70 = 0.071 2019 Q1 T1 NUTRITION & DIETETICS 10 / 89 = 0.112 2019 Q1 T1 FOOD SCIENCE & TECHNOLOGY 6 / 138 = 0.043 2019 Q1 T1 1.775 2019 Analytical Chemistry 2019 Q1 Medicine (miscellaneous) 2019 Q1 Food Science 2019 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Aznar, Margarita Universidad de Zaragoza (orcid)0000-0002-0759-9170 Nerín, Cristina Universidad de Zaragoza (orcid)0000-0003-2685-5739 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 285 (2019), 39-45 Food chem. Food Chemistry 0308-8146 920951 http://zaguan.unizar.es/record/130867/files/texto_completo.pdf Postprint 1455692 http://zaguan.unizar.es/record/130867/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:130867 articulos driver 2024-02-01-14:35:57 ARTICLE