000163996 001__ 163996
000163996 005__ 20251121161350.0
000163996 0247_ $$2doi$$a10.1016/j.foodchem.2013.06.087
000163996 0248_ $$2sideral$$a89233
000163996 037__ $$aART-2014-89233
000163996 041__ $$aeng
000163996 100__ $$0(orcid)0000-0002-8765-4319$$aVera,P.$$uUniversidad de Zaragoza
000163996 245__ $$aMigration of odorous compounds from adhesives used in market samples of food packaging materials by chromatography olfactometry and mass spectrometry (GC-O-MS)
000163996 260__ $$c2014
000163996 5060_ $$aAccess copy available to the general public$$fUnrestricted
000163996 5203_ $$aAdhesives are commonly used in the manufacture of multilayer food packaging materials. Although they are not in direct contact with the packed food, their compounds may migrate from the adhesive through the substrates to the food. The aim of this work is to determine the migrant concentration in order to evaluate the possible human risk and also to determine if this migration could affect the organoleptic properties of packed food. For this purpose, a total of 12 market samples of multilayer materials (laminates) for packaging dry food (tomatoes, cakes, cookies, breadcrumbs, flour or salt) or fresh food (pizza and pastry) produced with 5 different adhesives were analysed by GC–O–MS. A total of 25 different compounds from adhesives were detected in these laminates. Seventy-six percentage of these compounds migrated into a dry food simulant (Tenax®). Furthermore, compounds with concentrations below the MS detection limit were detected by sniffers with a high modified frequency (MF%). Acetic acid, butyric acid and cyclohexanol with vinegar, cheese and camphor odours were the most abundant compounds.
All migration data were below the specific migration limits (SML) and threshold toxicological concern (TTC) recommended values according to the Cramer classification.
000163996 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T10
000163996 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
000163996 590__ $$a3.391$$b2014
000163996 591__ $$aCHEMISTRY, APPLIED$$b8 / 72 = 0.111$$c2014$$dQ1$$eT1
000163996 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b8 / 122 = 0.066$$c2014$$dQ1$$eT1
000163996 591__ $$aNUTRITION & DIETETICS$$b19 / 77 = 0.247$$c2014$$dQ1$$eT1
000163996 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000163996 700__ $$0(orcid)0000-0003-2638-9221$$aCanellas,E.
000163996 700__ $$0(orcid)0000-0003-2685-5739$$aNerín,C.$$uUniversidad de Zaragoza
000163996 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000163996 7102_ $$12009$$2X$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cProy. investigación HVA
000163996 773__ $$g145 (2014), 237-244$$pFood chem.$$tFood Chemistry$$x0308-8146
000163996 8564_ $$s353739$$uhttps://zaguan.unizar.es/record/163996/files/texto_completo.pdf$$yPostprint
000163996 8564_ $$s2049698$$uhttps://zaguan.unizar.es/record/163996/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000163996 909CO $$ooai:zaguan.unizar.es:163996$$particulos$$pdriver
000163996 951__ $$a2025-11-21-14:24:22
000163996 980__ $$aARTICLE