Transferts de molécules volatiles entre une matrice solide alimentaire et un emballage souple

Cette étude porte sur le transfert de molécules volatiles (oxygène, vapeur d eau et composés d arôme essentiellement) dans et au travers d emballages (thermoplastique et papiers traités), dans des conditions contrôlées de stockage (température et humidité relative); les composés d arôme sont libérés par une matrice solide alimentaire (génoise). Différentes méthodes de détermination des paramètres de transfert des composés d arôme dans les emballages sont comparées. Le transfert de molécules volatiles dans les emballages est essentiellement gouverné par leur diffusion, qui est diminuée suite à la compression des papiers. Le couchage des papiers modifie leur affinité pour les composés d arôme. L augmentation de température et d humidité relative de stockage augmente les transferts et modifie les interactions entre composés d arôme et papiers traités. Suite aux transferts de molécules volatiles dans les papiers traités, l odeur et la texture de la génoise sont modifiées après stockage.This study deals with volatile molecules (oxygen, water vapour and especially aroma compounds) transfer into and through packaging (treated-papers and thermoplastic), in controlled storage conditions (temperature and relative humidity); aroma compounds are released by a solid food matrix (sponge cake). Different methods are compared between each others for the determination of the transfer parameters of aroma compounds through packaging. Volatile molecules transfer through packaging is essentially governed by their diffusion which decreases by compression of papers. Paper coating modifies their affinity for aroma compounds. The increase of storage temperature and relative humidity increases transfers and modify interactions between aroma compounds and treated-papers. Due to volatile molecules transfers through treated-papers, the odour and texture of the sponge cake are modified after storage.DIJON-BU Sciences Economie (212312102) / SudocSudocFranceF

Aroma compound transfer between a solid food matrix and packaging films: a comprehensive approach

International audienceFood quality is highly dependent on mass transfers occurring in food / packaging systems during storage. Particularly, aroma compound transfers are influenced by the composition and structure of the packaging and food matrix, the physico-chemical properties of aroma compounds and the conditions of the external environment (1). The influence of the food matrix on aroma compound-packaging film interactions was little studied in the literature (2,3). The objective of this work, in the framework of the French project CANAL ARLE, is to better understand aroma compound transfer into and through cellulosic and thermoplastic packaging films by taking into account their interaction with a sponge cake during storage in controlled conditions. The sponge cake is flavoured either with a complex aromatic note (ppb - ppm range) or with some tracers of this formula (500 ppm for each aroma compound)

Change in the aroma quality of a sponge cake during storage in flexible packaging films evalued by D-GC-O

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A new approach to studying sponge cake aroma after storage in treated paper and plastic packaging by direct gas chromatography-olfactometry (D-GC-O)

International audienceThe objective of this study was to use D-GC-O to compare the global odour of a sponge cake flavoured with either a viennoiserie aromatic note or a simplified mixture of aroma compounds (used for physicochemical studies), then stored in a glass packaging (inert and impermeable) or in pouches made with treated papers or with plastic packaging, in accelerated ageing conditions (high temperature and relative humidity gradient). After 1 week of storage, the flavoured sponge cake headspace was SPME-extracted directly into the packaging and analysed by D-GC-O. The sponge cake global odour was better retained if plastic film rather than treated-papers was used, for both flavourings. Changes in the relative proportions of aroma compounds in the sponge cake during storage modified the perceived global odour. This was due to their modified retention in the sponge cake and to their transfer through the packaging. SPME coupled to D-GC-O was confirmed to be a rapid and sensitive method for comparing the aroma compound barrier properties of various packaging films with flavouring mixtures at concentrations close to reality

Measurement of transport phenomena of volatile compounds: A review

International audienceMeasurement of the transport phenomena of volatile compounds is a central preoccupation in food flavour and is the subject of the present paper. After a theoretical reminder concerning transport phenomena, the methods used for the measurement of diffusion and mass transfer of volatile compounds are described with their principles, main advantages and drawbacks. These methods are illustrated by some results obtained for flavoured model food products.Several methods characterized by the type of diffusion coefficient measured, the method basis, the scale at which diffusion is measured and the means used to detect the diffusing molecule, are available to determine diffusion coefficients.To study the impact of the different factors influencing aroma release, kinetic parameters extracted from release curves obtained by sampling and analysis of the gas phase can be measured and compared. The coherence between experimental conditions and mathematical models used to estimate the parameters is of major importance

Evaluation of transfer of wine aroma compounds through PET bottles

Aroma compound could be lost during food storage in polymer packaging by transfers through material. The aim of this study was to develop a method that allows evaluating wine aroma compounds permeation through active PET bottles. A semiquantitative method has been adapted to the system. Results showed a regular permeation of all studied aroma compounds but a high variation between replicates. In active PET bottle containing 1% of oxygen scavenger, amount lost by permeation after 12 months storage at 20°C was about 6.13 +/- 0.37 mg/bottle. When 50% of recycled PET was added to active PET bottle, permeation rate was increased about 15%. The study of sorption of aroma compounds in both polymer matrices did not allow to explain this difference of permeation, but the structure of recycled PET seemed to induce modifications in aroma compound diffusion through active PET which could increase transfer

Ethyl hexanoate transfer in paper and plastic food packaging by sorption and permeation experiments

The barrier properties of one treated paper packaging and one standard plastic film (bi-oriented polypropylene, biOPP) were assessed for ethyl hexanoate. Three methods based either on sorption (gravimetry and micro-atmosphere-derived method) or permeation kinetic determination were used in controlled conditions of aroma vapor concentration (107 Pa), temperature (25 degrees C) and relative humidity (about 0 %). Ethyl hexanoate solubility values were on the same range of magnitude for both packaging films in spite of their different nature and composition. Ethyl hexanoate affinity for both films was well predicted by their respective solubility parameters. Solubility values were different according to the experimental method used. The micro-atmosphere-derived method and the permeation method both presented experimental limitations for the solubility determination. Ethyl hexanoate diffusivity values were significantly different between the three methods used. Particularly, the values were 10-folds higher by the permeation method than by the sorption methods for the treated paper. Whatever the method, ethyl hexanoate diffusivity was always higher through the treated paper than through the biOPP. Ethyl hexanoate permeability was controlled by diffusivity for both films and probably linked to the evolution of the film structure during transfer. Permeability could thus not be calculated from the product of diffusivity and solubility coefficient