Quality Decline of Packaged Food Due to Undesired Flavors. Overview and Test Model

For off-flavors, the correlation of sensory and instrumental analysis of packaged food is necessary to find a level at which an environmental contaminant is unacceptable to consumers. With known permeabilities of packaging films, one can predict the shelf-life of a packaged foodstuff under given concentrations of off-odor substances in the environment or the maximum concentration undesirable environmental compounds may have for a desired product shelf-life. The choice of the appropriate packaging material with specific barrier properties can influence the quality of packaging in order to prevent migration or permeation of undesired compounds into foodstuff.