TY - JOUR
T1 - Sorption Depression of Flavors into Modified EVA Film by Lowering Film-Flavor Affinity
AU - Fukamachi, Masaomi
AU - Matsui, Toshiro
AU - Shimoda, Mitsuya
AU - Nakashima, Masatoshi
AU - Osajima, Yutaka
PY - 1993/1/1
Y1 - 1993/1/1
N2 - 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.
AB - 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.
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U2 - 10.1021/jf00030a018
DO - 10.1021/jf00030a018
M3 - Article
AN - SCOPUS:0345309646
SN - 0021-8561
VL - 41
SP - 929
EP - 932
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 6
ER -