000163911 001__ 163911
000163911 005__ 20251113160752.0
000163911 0247_ $$2doi$$a10.1016/j.foodchem.2019.125792
000163911 0248_ $$2sideral$$a115710
000163911 037__ $$aART-2020-115710
000163911 041__ $$aeng
000163911 100__ $$0(orcid)0000-0002-8765-4319$$aVera, Paula$$uUniversidad de Zaragoza
000163911 245__ $$aCompounds responsible for off-odors in several samples composed by polypropylene, polyethylene, paper and cardboard used as food packaging materials
000163911 260__ $$c2020
000163911 5060_ $$aAccess copy available to the general public$$fUnrestricted
000163911 5203_ $$aSeven commercial samples, consisted of plastic bags, tetrabrik and box, were evaluated by gas chromatography–olfactometry-mass spectrometry (GC-O-MS) to find the compounds responsible for off-odors in different PP, PE, multilayer cardboard and paper materials used for food contact. Migration assays were carried out with Tenax as food simulant to analyze the food safety as well as to evaluate the odor intensity after migration assay. Forty six compounds with characteristic odors were directly found in the materials studied. The strongest odors identified were acetic, propanoic and butyric with vinegar and rancid odors and octanal, nonanal and decanal with fat/soup odors, all of them found in PP and PE samples. Trimethylbenzenes with solvent and oily odors as well as terpenes with weakly woody odors were found in cardboard and paper materials. After migration, all compounds were below the European Legislation limits and maximum migration values recommended by Cramer. However propanoic, acetic and butyric acid as well as aldehydes compounds, phenol and 1-octanol were detected by sniffers, after migration assay, with high modified frequency (between 50 and 78%), what could change the organoleptic properties of packaged food.
000163911 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T53-17R
000163911 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
000163911 590__ $$a7.514$$b2020
000163911 591__ $$aCHEMISTRY, APPLIED$$b7 / 74 = 0.095$$c2020$$dQ1$$eT1
000163911 591__ $$aNUTRITION & DIETETICS$$b6 / 87 = 0.069$$c2020$$dQ1$$eT1
000163911 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b7 / 143 = 0.049$$c2020$$dQ1$$eT1
000163911 592__ $$a1.772$$b2020
000163911 593__ $$aAnalytical Chemistry$$c2020$$dQ1
000163911 593__ $$aMedicine (miscellaneous)$$c2020$$dQ1
000163911 593__ $$aFood Science$$c2020$$dQ1
000163911 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000163911 700__ $$0(orcid)0000-0003-2638-9221$$aCanellas, Elena$$uUniversidad de Zaragoza
000163911 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, Cristina$$uUniversidad de Zaragoza
000163911 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000163911 7102_ $$12009$$2X$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cProy. investigación HVA
000163911 773__ $$g309 (2020), 125792 [9 pp].$$pFood chem.$$tFood Chemistry$$x0308-8146
000163911 8564_ $$s569663$$uhttps://zaguan.unizar.es/record/163911/files/texto_completo.pdf$$yPostprint
000163911 8564_ $$s1494985$$uhttps://zaguan.unizar.es/record/163911/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000163911 909CO $$ooai:zaguan.unizar.es:163911$$particulos$$pdriver
000163911 951__ $$a2025-11-13-14:57:41
000163911 980__ $$aARTICLE