caa a22 4500 463156617 CHVBK 20180406164736.0 cr unu---uuuuu 170326e20070601xx s 000 0 eng 10.1007/s00217-006-0406-x doi (NATIONALLICENCE)springer-10.1007/s00217-006-0406-x Influence of the polyethylene packaging on the adsorption of odour-active compounds from UHT-milk [Elektronische Daten] [Michael Czerny, Peter Schieberle] Application of an Aroma Extract Dilution Analysis (AEDA) on distillates prepared from two UHT-milks either packed in polyethylene (PE-M) or glass (G-M), respectively, revealed δ-decalactone and γ-dodecalactone as the most odour-active constituents among the 37 odour-active constituents in the PE-M. δ-Decalactone was also the most odour-active among the 32 odorants detected in G-M, followed by δ-octalactone, γ-dodecalactone, (Z)-6-γ-dodecenolactone and vanillin. To detect a possible adsorption of odorants at the packaging, the AEDA was also applied on solvent extracts obtained from both, the glass and the polyethylene bottles, in which the two milks were supplied. The results confirmed the high tendency of polyethylene to adsorb odorants, while the affinity of the aroma compounds to glass were weak. A comparative quantification of selected key odorants in the polyethylene packaging as well as in the milk, allowed the calculation of adsorption ratios. The results demonstrated a strong influence of the chemical structure on the extent of adsorption. For instance, aldehydes, such as (E)-2-nonenal and (E,Z)-2,6-nonadienal, had a much higher affinity to polyethylene than lactones and acids. The results indicated that the overall aroma of UHT-milk packed in polyethylene can be changed during storage by adsorption as well as by permeation processes of milk aroma compounds to and through polyethylene packaging. Springer-Verlag, 2006 Adsorption nationallicence Permeation nationallicence UHT-milk nationallicence Key odorants nationallicence Packaging material nationallicence Czerny Michael Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstr. 4, 85748, Garching, Germany aut Schieberle Peter Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstr. 4, 85748, Garching, Germany aut European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 215-223 1438-2377 225:2<215 2007 225 217 https://doi.org/10.1007/s00217-006-0406-x text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0406-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Czerny Michael Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstr. 4, 85748, Garching, Germany aut NATIONALLICENCE 700 1- Schieberle Peter Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstr. 4, 85748, Garching, Germany aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 215-223 1438-2377 225:2<215 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer