Influence of packaging on the aroma stability of strawberry syrup during shelf life

Different types of packaging (glass bottle, PVC, and PET) were compared for the preservation of aroma quality of a strawberry syrup during shelf life. Esters, alcohols, and aldehydes were analyzed by solid-phase micro-extract ion (SPME) and solvent extraction. During storage, hydrolysis of esters in acids and alcohols led to a modification. of the aroma profile which can be explained by the replacement of "fruity" and "fresh" notes by "dairy note" in the syrup. Aroma compounds that are responsible for fruity notes, such as methyl cinnamate, methyl anthranilate, and methyl dihydrojasmonate, were strongly reduced after 90 days. This could be explained by a selective int eraction of these compounds with the polymer matrix (PET or PVC). After 330 days, a later and important decrease of the fruity notes" occurred in both PETs; so PVC2 and the glass bottle were found to be able to maintain a bal anced aroma for long-term storage.