Sorption Depression of Flavors into Modified EVA Film by Lowering Film-Flavor Affinity

Masaomi Fukamachi, Toshiro Matsui, Mitsuya Shimoda, Masatoshi Nakashima, Yutaka Osajima

Research output: Contribution to journalArticlepeer-review

12 Citations (Scopus)


Surface hydrolysis of ethylene-vinyl acetate copolymer (EVA) film resulted in a specific sorption depression behavior of volatile compounds. The sorptions of hydrocarbons, ethyl octanoate, and decanal into hydrolyzed EVA film were depressed, whereas the sorptions for alcohols were all promoted. To elucidate the phenomena, the solubility parameter (SP) concept was introduced. From the plots of sorptions against the SP values of volatile compounds, for all hydrocarbons, ethyl esters, and aldehydes with the cohesive energy of <19.3 SP value, the sorptions were depressed, while for hexanal and all alcohols with the SP value of >19.3 quite the opposite results were obtained. It was considered that the depression effect may be attributed to the lowering of compatibility at the surface between hydrolyzed film and volatile compounds. Sensory evaluation also supported flavor preservation for hydrolyzed EVA film in lemon juice.

Original languageEnglish
Pages (from-to)929-932
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Issue number6
Publication statusPublished - Jan 1 1993

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)


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