This document discusses quality control of flavors and fragrances. Quality is ensured by comparing analytical and sensory data to standards and specifications. Analytical data includes physical properties measured using techniques like gas chromatography, while sensory data is obtained from trained professionals. The document also discusses how packaging materials can affect food flavors through the migration of compounds from packaging into food and the absorption of food flavors by packaging over time. Common packaging polymers, additives, and their effects are outlined for examples involving oats, grits, and orange juice packaged in polystyrene cups or various plastic films.

1. FLAVORS AND
FRAGRANCES
Chapter 7.4

2. QUALITY CONTROL
Quality control of flavor & fragrance
compounds are is obtained by
comparing the analytical and
sensory data with standard &
specification
The analytical data usually consist
of the physical constant such as
density, refractive index, optical
rotation, melting point & boiling
point as well as the purity
The purity and the chemical of in
purity can be obtained using GC ,
HPLC, GCMS ,NMR techniques
Sensory data can be obtained by
trained person as well as
electronic nose

3. Effects of Packaging Materials on
Flavor Quality of Foods eg Oats and
Orange Juice
• Packaging is a critical component of food products.
• Widespread and continuously increasing usage of plastics is due to the
development of various barrier products.
• Migration of compounds from packages into foods and absorption of flavor
compounds of foods by packaging materials can alter the flavor profiles of
foods.

4. Packaging Components
Polymers
Monomers
Plasticizers
Catalysts
Antioxidants
Blocking agent
Antislipping agent
Coatings
Ink
Solvents
Adhesives

5. Gas Chromatogram of compounds in
Polystyrene cups

6. Compounds in Polystyrene Cup
Peak Compound Content Odor
1 N-Butene Solvent
2 Ethyl benzene 1069 Sweet solvent
3 Isopropyl Benzene 106 Pungent
4 Propyl benzene 14 Plastic, unpleasant

7. Compounds in Polystyrene Cup
Peak Compound Content Odor
5 Ethyl toluene 21 Toluene, plastic
6 Styrene 404 Strong chemical
7 Methyl styrene 14 Chemical, plastic

8. Oats and Grits in Polystyrene Cups
GCMS data cannot be uploaded but
it shows the presence of
ethylbenzene and styrene
which are the precussors
of polystyrene.

9. Residual Compounds Migration from
Polystyrene Cup to Oats and Grits
Compounds Oats Grits
Ethylbenzene 13% 1.4%
Styrene 18% 2.0%

10. Residual Compounds in Oats and
Grits
Compounds Oats Grits
Ethylbenzene 25.0 ppm 2.7 ppm
Styrene 13.0 ppm 1.4 ppm

11. Absorption of Orange Juice
Flavor Compounds by Packaging
Materials

12. Packaging Materials
• Low Density Polyethylene (LDPE)
• Polyethylene Terephthalate (PET)
• Polyvinylidene Chloride (PVdC)
• Ethyl-Vinyl Alcohol Copolymers (EVOH)

13. Gas Chromatogram of Orange Juice
Flavor Compounds
• GCMS data cannot be uploaded but it shows
the presence of many compounds including d-limonene,
alpha pinene, octanal and ethyl
butyrate.

14. Orange Juice Flavor Compounds
• D-Limonene
• Alpha Pinene
• Octanal
• Ethyl butyrate

15. Effects of Packaging Materials on Limonene
Absorption During Storage
• D-Limonene is absorbed strongly
by first LDPE followed by PET
then EVOH and lastly PVdC

16. Effects of Packaging Materials on
ethyl butyrate Absorption During
Storage
Ethyl butyrate is
absorbed strongly
by first LDPE followed
by PET
then EVOH and lastly
PVdC

17. Effects of Packaging Materials on
Octanal Absorption During Storage
Octanol is absorbed strongly
by first LDPE followed by PET
then EVOH and lastly PVdC
CH3-CH2-(CH2)5-CH2-OH

18. Conclusion on packaging
• Migration of polystyrene cups compounds to oats and grits
• Absorption of orange juice flavor compounds by packaging
materials

19. Conclusion
• Organic chemists may need to know how to prepare Essential Oils as well
as the Single Flavor & Fragrance Molecules preferably using natural
products as the raw materials eg eugenol, isoeugenol, caryophyllene,
methyl eugenol, methyl isoeugenol, eugenyl acetate, isoeugenyl acetate,
caryophyllene oxide, caryophyllene alcohol and otherderivatives made
from clove oil, while citronellol, geraniol, cironellal, citronellyl acetate,
geraniol aceyate and others from Java citronella oil etc

20. The End