Odor-Active Compounds in Cardboard.
Czerny M, Büttner A (2009)
Publication Type: Journal article
Publication year: 2009
Journal
Book Volume: 57
Journal Issue: 21
DOI: 10.1021/jf901435n
Abstract
The odor-active compounds of cardboard were identified by aroma extract dilution analysis and HRGC-MS analysis. In total, 36 compounds were detected with medium to high intensities during HRGC−olfactometry. The highest odor intensities were evaluated for vanillin, (E)-non-2-enal, (R/S)-γ-nonalactone, 2-methoxyphenol, (R/S)-δ-decalactone, p-anisaldehyde, 3-propylphenol, and a woody-smelling unknown compound. Most of the identified compounds were described as odor-active cardboard constituents for the first time. Sensory experiments demonstrated that extensive release of odor-active compounds occurred upon moistening of the cardboard. Accordingly, data indicated that the odorants are present in cardboard in relatively high amounts. In a further sensory study, a transfer of the released odor to food was demonstrated in a model experiment showing that cardboards with high odor potential can cause unwanted flavor changes in foods.
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Germany (DE)How to cite
APA:
Czerny, M., & Büttner, A. (2009). Odor-Active Compounds in Cardboard. Journal of Agricultural and Food Chemistry, 57(21). https://doi.org/10.1021/jf901435n
MLA:
Czerny, Michael, and Andrea Büttner. "Odor-Active Compounds in Cardboard." Journal of Agricultural and Food Chemistry 57.21 (2009).
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