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Die Bedeutung von Oxidationsprodukten ungesättigter Kohlenwasserstoffe für die sensorischen Eigenschaften von Lebensmittelverpackungen. 1.Mitteilung: Sauerstoffabkömmlinge der 1-Alkene

Importance of oxidation products of unsaturated hydrocarbons for the sensory properties of foodstuff packages. 1. Oxygen derivates of 1-Alkenes
: Koszinowski, J.; Piringer, O.G.

Deutsche Lebensmittel-Rundschau 79 (1983), No.6, pp.179-183
ISSN: 0012-0413
Journal Article
Fraunhofer ILV ( IVV) ()
Lebensmittel; Oxydation; Produkt; sensorische Eigenschaft; ungesaettigter Kohlenwasserstoff; Verpackung

Investigated were the odor thresholds, gas-chromatographic retention indices, and mass spectra of unbranched 1-alken-3-ones, 1-alken-3-ols, and 2-alkenals. Some of the compounds of these substance classes, e.g., 1-hepten-3-one and 2-nonenal, could be identified as the main components of the odor occasionally given off by polyethylene-containing packaging materials. Because only a few compounds at extremely low concentration are responsible for packaging odor, a correlation between the total amount of volatile trace components or individual unidentified GC peaks and the sensory properties of packaging materials of this type is not reliable.