This research aimed to investigate the effect of packaging materials and storage time on volatile profiles of mulberry tea. The mulberry tea samples were packaged in linear lowdensity polyethylene laminated aluminum (AL) bag and polypropylene (PP) bag and stored at 30±1°C for 18 months. The volatile profiles were monitored using a headspace solid phase microextraction/gas chromatography-mass spectrometry. The results showed that storage time had no significant impact on the key volatile compounds of the AL packaged samples. However, some volatiles associated with lipid oxidation like hexanal and 4-oxo-2-nonenal were observed to significantly (p<0.05) increase in the PP packaged samples with storage time.
Effect of packaging on volatile profiles of mulberry tea / A. RUENGDECH, U. SIRIPATRAWAN, S. LIMBO, S. BENEDETTI, S. BURATTI. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 31:5 Special Issue(2019), pp. 37-43. ((Intervento presentato al 9. convegno SLIM : Shelf-Life International Meeting : June, 17th - 20th tenutosi a Napoli nel 2019.
Effect of packaging on volatile profiles of mulberry tea
S. LIMBO;S. BENEDETTIPenultimo
;S. BURATTIUltimo
2019
Abstract
This research aimed to investigate the effect of packaging materials and storage time on volatile profiles of mulberry tea. The mulberry tea samples were packaged in linear lowdensity polyethylene laminated aluminum (AL) bag and polypropylene (PP) bag and stored at 30±1°C for 18 months. The volatile profiles were monitored using a headspace solid phase microextraction/gas chromatography-mass spectrometry. The results showed that storage time had no significant impact on the key volatile compounds of the AL packaged samples. However, some volatiles associated with lipid oxidation like hexanal and 4-oxo-2-nonenal were observed to significantly (p<0.05) increase in the PP packaged samples with storage time.File | Dimensione | Formato | |
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Effect of Packaging on Volatile Profiles of Mulberry Tea (SLIM 2019).pdf
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