Identification of key odorant compounds in starch-based polymers intended for food contact materials
Osorio, Jazmín (Universidad de Zaragoza) ; Aznar, Margarita (Universidad de Zaragoza) ; Nerín, Cristina (Universidad de Zaragoza)
Resumen: 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.
Idioma: Inglés
DOI: 10.1016/j.foodchem.2019.01.157
Año: 2019
Publicado en: Food Chemistry 285 (2019), 39-45
ISSN: 0308-8146
Factor impacto JCR: 6.306 (2019)
Categ. JCR: CHEMISTRY, APPLIED rank: 5 / 70 = 0.071 (2019) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 10 / 89 = 0.112 (2019) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 6 / 138 = 0.043 (2019) - Q1 - T1
Factor impacto SCIMAGO: 1.775 - Analytical Chemistry (Q1) - Medicine (miscellaneous) (Q1) - Food Science (Q1)
Financiación: info:eu-repo/grantAgreement/ES/DGA/T10
Financiación: info:eu-repo/grantAgreement/EUR/INTERREG-POCTEFA/FOODYPLAST-EFA099-15
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2015-67362-P
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material.
Exportado de SIDERAL (2024-02-01-14:35:57)
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Idioma: Inglés
DOI: 10.1016/j.foodchem.2019.01.157
Año: 2019
Publicado en: Food Chemistry 285 (2019), 39-45
ISSN: 0308-8146
Factor impacto JCR: 6.306 (2019)
Categ. JCR: CHEMISTRY, APPLIED rank: 5 / 70 = 0.071 (2019) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 10 / 89 = 0.112 (2019) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 6 / 138 = 0.043 (2019) - Q1 - T1
Factor impacto SCIMAGO: 1.775 - Analytical Chemistry (Q1) - Medicine (miscellaneous) (Q1) - Food Science (Q1)
Financiación: info:eu-repo/grantAgreement/ES/DGA/T10
Financiación: info:eu-repo/grantAgreement/EUR/INTERREG-POCTEFA/FOODYPLAST-EFA099-15
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2015-67362-P
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material. Exportado de SIDERAL (2024-02-01-14:35:57)
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Record created 2024-02-01, last modified 2024-02-01