Sensory analysis of polystyrene packaging material taint in cocoa powder for drinks and chocolate flakes
作者:
J. P. H. Linssen,
J. L. G. M. Janssens,
J. C. E. Reitsma,
J. P. Roozen,
期刊:
Food Additives & Contaminants
(Taylor Available online 1991)
卷期:
Volume 8,
issue 1
页码: 1-7
ISSN:0265-203X
年代: 1991
DOI:10.1080/02652039109373950
出版商: Taylor & Francis Group
关键词: taint;polystyrene;packaging;cocoa products;sensory analysis
数据来源: Taylor
摘要:
Polystyrene packaging material taint was sensorily evaluated in cocoa powder for drinks and chocolate flakes using short‐cut signal detection measures on differences between control and test samples and on recognition of styrene. No differences were observed in cocoa powder for drinks and plain chocolate flakes treated with 0.5 dm2polystyrene of 1 mm thickness. However, differences were detected in milk chocolate flakes and plain chocolate flakes, which were in contact with a larger area or thicker polystyrene packaging material. The latter results were confirmed by the styrene recognition test, so polystyrene is a potential source of off‐flavour for chocolate products. The amount of residual styrene in the polystyrene used was about 320 ppm, while the amounts of styrene ranged from 7 to 132 ppb in cocoa drinks and from 414 to 1447 ppb in chocolate flakes.
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