Chapter 14. Packaging Related Off-Flavors in Foods

  1. Dr. Otto G. Piringer3 and
  2. Dr. Albert L. Baner4
  1. Dr. Albert Baner4,
  2. Francois Chastellain1 and
  3. André Mandanis2

Published Online: 12 FEB 2008

DOI: 10.1002/9783527621422.ch14

Plastic Packaging: Interactions with Food and Pharmaceuticals, Second Edition

Plastic Packaging: Interactions with Food and Pharmaceuticals, Second Edition

How to Cite

Baner, A., Chastellain, F. and Mandanis, A. (2008) Packaging Related Off-Flavors in Foods, in Plastic Packaging: Interactions with Food and Pharmaceuticals, Second Edition (eds O. G. Piringer and A. L. Baner), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527621422.ch14

Editor Information

  1. 3

    Fabes Forschungs GmbH, Schragenhofstraße 35, 80992 München, Germany

  2. 4

    Nestle Purnia Petcare PTC, Checkerboard Square, St. Louis, MO 63164, USA

Author Information

  1. 1

    Nestec S.A., Avenue Nestle 55, 1800 Vevey, Switzerland

  2. 2

    Nestle Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland

  3. 4

    Nestle Purnia Petcare PTC, Checkerboard Square, St. Louis, MO 63164, USA

Publication History

  1. Published Online: 12 FEB 2008
  2. Published Print: 20 FEB 2008

ISBN Information

Print ISBN: 9783527314553

Online ISBN: 9783527621422

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Keywords:

  • plastic packaging;
  • food;
  • sensory evaluation;
  • identification;
  • off-flavor compounds;
  • physical chemical parameters;
  • off-flavors;
  • threshold concentrations;
  • sensory-active compounds

Summary

This chapter contains sections titled:

  • Introduction

  • Sensory Evaluation

  • Identification of Off-Flavor Compounds

  • Physical Chemical Parameters Determining Off-Flavors

  • Derivation of Threshold Concentrations of Sensory-Active Compounds

  • References