The effects of three types of high-density polyethylene (HDPE) resins (A, B, and C) and three antioxidants (vitamin E, Irganox 1010, and BHT) on the release of off-flavor (including off-odor and off-taste) from blow-molded HDPE bottles were investigated using sensory analysis and gas chromatography/mass spectrometry (GC/MS) analysis. Overall the sensory study showed that off- flavor intensity was affected by both resin type and antioxidant. Resin A bottles yielded less off-flavor compared to resin B or C bottles. Vitamin E containing bottles yielded less off-flavor compared to Irganox 1010 or BHT containing bottles for resins A and B; however, the antioxidants have almost the same effect on resin C. The GC/MS study identified more than 60 volatile compounds released from the bottles, ranging from C5to C20, which belonged to the groups ofn-alkane, 1-alkene, aldehyde, ketone, phenolic, olefin, and paraffin—among them aldehydes and ketones were the most important due to their very low odor thresholds. Resin A bottles yielded less aldehyde and ketone compared to resin B or C bottles. Vitamin E containing bottles yielded less aldehydes and ketones compared to bottles containing Irganox 1010 or BHT. There was a general consistency between the sensory and GC/MS data. The aldehyde and ketone concentration was linearly correlated reasonably well to odor (R2= 0.78) and taste scores (R2= 0.67). Another study was also conducted, which shows vitamin E has smaller reduction in melt flow index due to blow molding compared to Irganox 1010 or BHT.