Comparative Absorption of Low Molecular Aroma Compounds into Commonly Used Food Packaging Polymer Films

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Abstract
Five polymer films commonly used in food packages were stored in an aqueous solution of 10 apple aroma compounds. Substances absorbed by the polymers were determined by a supercritical fluid extraction/gas chromatography method. Polypropylene absorbed most aromas, more than 2× amounts absorbed by low density polyethylene. Polyamide and polyester absorbed very small amounts of the aromas. Esters and aldehydes were absorbed much more than alcohols. Molecular size also affected absorption, larger molecules being absorbed to a greater extent than smaller ones. For most materials the absorption equilibrium was reached within a week.