Abstract
Aroma compounds have a strong affinity for the most of plastic and resin polymers which contribute to their relative high permeability to flavors. Furthermore, some natural polymers such as polysaccharides and proteins, used as support in the flavoring industry, have high barrier properties against aroma transfer. This work deals with the mechanism of transfer of methylketons, ethyl esters and terpens (aroma molecules usually present in food) through edible films mainly composed of polysaccharides and proteins from vegetal origin. Sorption, diffusion, permeability and structure properties of edible polymers are specially focused and compared to plastic film performances. It appears that the permeability to aroma compounds of edible films depends more on the sorption of the volatile compound and its plasticizing effect than on diffusion, whereas aroma transfer through polyethylene film depends strongly on structural characteristics of both aroma compound and polymer network.
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