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1997
Journal Article
Titel
Qualitätsminderung von verpackten Lebensmitteln durch unerwünschte sensorische Störstoffe
Alternative
Reduction in quality of packaged foodstuffs by undesirable odorous substances
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.