AbstractVarious experimental packaging containers were tested for their tendency to absorb fruit juice volatiles in the innermost heat‐sealing layer.Analysis of head‐space gas by GLC and sensory evaluations were carried out in order to evaluate the effect of each type of sealant. Coextrusion sealants (thin low‐density polyethylene, LDPE), a sealant containing the orange essence powdered with cyclo‐dextrin (CD), and polyethylene‐terephthalate (PET) or polyacrylonitrile (PAN), synthetic resisns with high transition temperatures (Tg) were prepared.Coextrusion or CD‐containing sealants as compared with LDPE, reduced the sorption of d‐Limonene from Mandarin orange[Citrum unshiuMarc.] juice by 15–20% but did not show effective results in sensory evaluations. On the other hand PET or PAN sealants showed no sorption at all. Similar results were obtained with 'citrus mix' model essence. However, LDPE also did not show volatile sorption in the case of 'soft fruit mix' model essence.It is difficult to prevent sorption of the volatiles of citrus fruit juices if the sealants are of the coextrusion type or CD‐containing LDPE type. Sorption can be controlled most effectively when the seala