Taste & Odor

An important goal in creatingacka 'n for foods, beverages, and other goods sensitive to taste and odor is to minimize sensory change as much as possible over the shelf lives of these products. Preserving the taste and odor of products in plastic packaging is a complex process that extends throu...

Full description

Saved in:
Bibliographic Details
Published in:Plastics technology 2007-03, Vol.53 (3), p.66-69
Main Authors: Mickey, Tom, Novomesky, Rich
Format: Magazinearticle
Language:English
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:An important goal in creatingacka 'n for foods, beverages, and other goods sensitive to taste and odor is to minimize sensory change as much as possible over the shelf lives of these products. Preserving the taste and odor of products in plastic packaging is a complex process that extends throughout a package's path from formulation to customer. Even as plastic packaging protects its contents, it can alter their taste and odor. In most cases this is subtle and of little consequence. In some cases, the change can be critical. A glaring example is neutral products like bottled water that are especially susceptible to organoleptic influences. Given the resources that food, beverage and other manufacturers expend in creating compelling products, the last thing they need is to have a plastic package alter the taste and odor of their offerings.
ISSN:0032-1257