FLAVOR SCALPING BY FOOD-PACKAGING

The sorption of food constituents, especially aroma compounds, by poly meric packaging materials has received considerable attention during t he past decade, and is generally considered to be a problem within the food packaging industry. Flavour scalping, as this phenomenon is term ed, may cause decreased consumer acceptance of the food product due to loss of aroma intensity or the development of an unbalanced flavour p rofile. This article presents an overview of research conducted on the subject.