Reduction in quality of packaged foodstuffs by undesirable odorous substances

: Haack, G.; Rüter, M.; Piringer, O.G.

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.