Evaluation of Off-Odors in Food Packaging— the Role of Conjugated Unsaturated Carbonyl Compounds

Abstract

Several reactions between components of packaging materials lead under certain circumstances to sensorially active compounds, which dimmish the quality of the package and often the quality of the packaged food The conjugated unsaturated car bonyl compounds constitute an important class with may examples of such reaction products with off-odor properties This paper will attempt to evaluate off-odors in special consideration of this class of organic compounds