000130871 001__ 130871
000130871 005__ 20240201151019.0
000130871 0247_ $$2doi$$a10.1016/j.foodchem.2019.05.069
000130871 0248_ $$2sideral$$a112293
000130871 037__ $$aART-2019-112293
000130871 041__ $$aeng
000130871 100__ $$0(orcid)0000-0002-9804-8699$$aUbeda, S.$$uUniversidad de Zaragoza
000130871 245__ $$aDetermination of volatile compounds and their sensory impact in a biopolymer based on polylactic acid (PLA) and polyester
000130871 260__ $$c2019
000130871 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130871 5203_ $$aPolylactic acid (PLA) is one of the most commonly used biopolymers for manufacturing food packaging; its control is very important to ensure consumers’ health. In this work, a blend of PLA and polyester was studied and its volatile composition in the polymer and in the migration to food simulants was determined by gas chromatography–mass spectrometry (GC–MS) and atmospheric pressure gas chromatography–quadrupole-time of flight mass spectrometry (APGC–QTOF). The results showed that both techniques provided complementary information, to give complete information on the biopolymer''s composition. Some compounds such as lactide or cyclopentanone were detected only by GC–MS while others, such as the cyclic dimer [AA-BD] 2 (AA:adipic acid, BD:butanediol), were detected only by APGC–MS. In migration, lactide, AA-BD and [AA-BD] 2 were identified in ethanol 95%. A GC–olfactometry study was also carried out. Some compounds showed sensory impact on the polymer odor but not in migration.
000130871 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T10$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2015-67362-P$$9info:eu-repo/grantAgreement/ES/MINECO/BES-2016-077159$$9info:eu-repo/grantAgreement/ES/MINECO/RYC-2012-11856
000130871 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000130871 590__ $$a6.306$$b2019
000130871 591__ $$aCHEMISTRY, APPLIED$$b5 / 70 = 0.071$$c2019$$dQ1$$eT1
000130871 591__ $$aNUTRITION & DIETETICS$$b10 / 89 = 0.112$$c2019$$dQ1$$eT1
000130871 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b6 / 138 = 0.043$$c2019$$dQ1$$eT1
000130871 592__ $$a1.775$$b2019
000130871 593__ $$aAnalytical Chemistry$$c2019$$dQ1
000130871 593__ $$aMedicine (miscellaneous)$$c2019$$dQ1
000130871 593__ $$aFood Science$$c2019$$dQ1
000130871 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000130871 700__ $$0(orcid)0000-0002-0759-9170$$aAznar, M.$$uUniversidad de Zaragoza
000130871 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, C.$$uUniversidad de Zaragoza
000130871 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000130871 773__ $$g294 (2019), 171-178$$pFood chem.$$tFood Chemistry$$x0308-8146
000130871 8564_ $$s606059$$uhttps://zaguan.unizar.es/record/130871/files/texto_completo.pdf$$yPostprint
000130871 8564_ $$s1438906$$uhttps://zaguan.unizar.es/record/130871/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000130871 909CO $$ooai:zaguan.unizar.es:130871$$particulos$$pdriver
000130871 951__ $$a2024-02-01-14:36:24
000130871 980__ $$aARTICLE