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Qualitätsminderung von verpackten Lebensmitteln durch unerwünschte sensorische Störstoffe

Reduction in quality of packaged foodstuffs by undesirable odorous substances
 
: Haack, G.; Rüter, M.; Piringer, O.G.

Verpackungs-Rundschau 48 (1997), No.11, Technisch-wissenschaftliche Beilage No.5, pp.56-60
ISSN: 0042-4307
ISSN: 0341-7131
German
Journal Article
Fraunhofer ILV ( IVV) ()
aroma; barrier properties; composite film; contamination; food; Fremdgeruch; Fremdgeschmack; Kontamination; Lebensmittel; migration; off-odour; Sensorische Prüfung; sensory evaluation; Sperreigenschaft; taint; Verbundfolie

Abstract
For sensory nuisance substances, the correlation of sensory- and instrumental analytical results of packaged foodstuffs is necessary, in order to find a limit, at which sensory nuisance substances, such as the environment contaminant trichloroanisole, for example, lead to the rejection of the product by the consumer. With known permeabilities of films, the best-before date for a packaged food with known sensory nuisance substances can be predicted or even the maximum concentration, which an off-aroma may have in the environment at a given best-before date.

: http://publica.fraunhofer.de/documents/PX-30497.html