Concentrations Of Flavor Compounds Research Articles

Flavour profiles, antioxidant activity, particle size distribution and functional properties of some ethnic spice seed powder used as food additive

Spices are ingredients used to flavour, season and preserve foods besides their medicinal properties and health benefits. The flavour profiles, antioxidant activity, particle size distribution and functional properties of six underutilized ethnic spice's seed powder were determined by standard methods. GC–MS analysis revealed significantly higher (p < 0.05) concentrations of flavour compounds which were coumarin (Irugege), arachidonic acid (Gbafilo), linoleic acid (Njangsa), oleic acid (Omilo), 9-tetradecenal (Ataiko), and tocopherol and squalene (Country onoins). Tocopherol was significantly (p < 0.05) higher in Njangsa, Omilo and Country onion, whereas linoleic acid was higher in Irugege, Njangsa and Country onions. Further, the results revealed that total phenolic content was higher in Ataiko (17.42 mg GAE/100 g) and total flavonoids content was higher in Gbafilo (80.46 mg QE/100 g). DPPH percentage ranged from 39.27 (Njangsa) to 52.07 % (Country onions), FRAP was 28.69 (Omilo) to 42.02 Mmol Fe (11)/100 g (Ataiko). The spice's particle sizes were equivalent of 0.25 to 0.5 mm sieve mesh. Water and oil absorption capacities ranged from 0.9 (Njangsa) to 2.2 % (Irugege) and 1.1 (Njangsa) to 1.46 % (Omilo). Bulk density of spices varied between 0.37 to 0.61 g/cm3 (loose bulk density) and 0.55 to 0.96 g/cm3 (tapped bulk density). These spices represent natural sources of potent flavour and antioxidant compounds for nutrition and health benefits. The study further highlighted that the spices can play functional role in food systems and for industrial exploitation.

Effect of different thermal processing methods on flavor characteristics of Penaeus vannamei

This study explored the effect of three thermal processing methods, namely drying, steaming and microwaving on non-volatile and volatile flavor compounds of Penaeus vannamei; electronic tongue, electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) were used in combination with multiple statistical methods. Correlation analysis of the results showed that these processing methods resulted differences in flavor composition; the non-volatile flavor compounds, such as sweet free amino acids, 5′-nucleotides, and organic acids were higher in thermal processed samples. Aspartic acid, glutamic acid, succinic acid, guanine nucleotide, and hypoxanthine nucleotide were main flavor active components. Additionally, the volatile flavor compounds determined were 38 compounds via GC-IMS analysis, which mainly included 9 alcohols, 8 esters, 6 aldehydes, 4 ketones, 4 acids, 1 ether, 1 pyrazine, 1 furan, 1 thiazole, and 3 others. Based on these flavor profiles, the principal component analysis of E-tongue and E-nose data showed a distinct difference among the different thermally processed samples. Overall, the diversity and content of flavor compounds were higher in dried and microwaved samples than in steamed ones, indicating the former two processing as better methods. This study is expected to provide knowledge for consumers to choose thermal processing method while purchasing Penaeus vannamei products.

Exploring the effect of mold fermentation on the taste and flavor properties of traditional Japanese smoked-dried bonito (katsuobushi)

The present study aimed to investigate the differences in the physicochemical properties, taste characteristics, and flavor compounds of Katsuobushi, a traditional Japanese smoked-dried bonito product, including Arabushi (unfermented) and Karebushi (mold-fermented), as well as the effects of surface fermentation on the internal, middle, and external of Karebushi products. The findings showed that mold fermentation could be an effective method for improving the color characteristics of Katsuobushi. Karebushi possessed the highest content of flavorful amino acids and nucleotides, which synergistically enhanced the level of umami taste profiles. Notably, the EUC value of the exterior (12.51 g MSG/100 g) is significantly higher than that of the interior (8.81 g MSG/100 g), which means that the surface fermentation imparts a stronger umami taste to the exterior. In addition, the abundance of organic acids in the Karebushi helped to improve the umami and sweet tastes. The electronic nose and fingerprint profiles revealed that Karebushi was found to have higher types and contents of flavor compounds than Arabushi. 3-Methyl-1-butanol, 2,5-dimethylpyrazine, and α-pinene are the characteristic volatile aroma components of Karebushi, contributing to the exceptional malty, nutty, and roasted aroma. This study may be conducive to a better understanding of the effect of mold surface fermentation on the flavor characteristics of Katsuobushi, and provide a theoretical basis for the development of appropriate start cultures.

Effects of ultrasonic treatment on the structural, functional properties and beany flavor of soy protein isolate: Comparison with traditional thermal treatment

This research explored the influences of ultrasonic and thermal treatments on the structure, functional properties, and beany flavor of soy protein isolate (SPI). In comparison with traditional thermal treatment, ultrasonic treatment effectively induced protein structural unfolding and exposure of hydrophobic groups, which reduced relative content of α-helix, increased relative content of β-turn, β-sheet and random coil, and improved the solubility, emulsifying and foaming properties of SPI. Both treatments significantly decreased the species and contents of flavor compounds, such as hexanal, (E)-2-nonenal, (Z)-2-heptenal and (E)-2-hexenal in SPI. The relative content of hexanal in the major beany flavor compound decreased from 11.69% to 6.13% and 5.99% at 350 W ultrasonic power and 150 s thermal treatment procedure, respectively. After ultrasonic treatment, structural changes in SPI were significantly correlated with functional properties but showed a weak correlation with flavor. Conversely, the opposite trend was observed for thermal treatment. Thus, using ultrasonic treatment to induce and stabilise the denatured state of proteins is feasible to improve the functional properties and beany flavor of SPI.

Effects of fermentation with Kefir grains on nutrient composition, flavor volatiles, and product physical stability of a hemp seed (Cannabis sativa L.) beverage

This study investigated the effects of fermentation with kefir grains on the nutritional composition, flavor, and physical stability of hemp seed, and explored its potential as a probiotic plant-based beverage. After fermentation of a homogenized hemp seed water suspension, the concentrations of organic acids (lactic, acetic, tartaric, butyric, succinic, and malic acids) increased. The content of nutritional components, amino acids, and free fatty acids increased, as well as the number (from 16 to 21) and concentrations of flavor compounds, such as alcohols, acids, and esters. Fermentation also increased the particle size, viscosity, and phase-separation resistance of the final product. Therefore, kefir grains improved the nutritional composition, flavor, and physical stability of the hemp seed beverage, indicating its potential as a functional beverage, and providing a theoretical basis for the development of plant-based fermented beverages.

Analysis of the Effect of Mixed Fermentation on the Quality of Distilled Jujube Liquor by Gas Chromatography-Ion Mobility Spectrometry and Flavor Sensory Description

Distilled jujube liquor is an alcoholic beverage made from jujube, which has a unique flavor and a sweet taste. The purpose of this study was to explore the effect of mixed fermentation on the quality of distilled jujube liquor by comparing the performance of mixed fermentation between S. cerevisiae, Pichia pastoris and Lactobacillus. The results showed that there were significant differences in the quality of the jujube liquor between the combined strains. Moreover, Lactobacillus increased and P. pastoris reduced the total acid content. The results from an E-nose showed that the contents of methyl, alcohol, aldehyde, and ketone substances in the test bottle decreased significantly after decanting, while the contents of inorganic sulfide and organic sulfide increased. Fifty flavor compounds were detected, including nineteen esters, twelve alcohols, seven ketones, six aldehydes, three alkenes, one furan, one pyridine, and one acid. There were no significant differences in the type or content of flavor compounds. However, PLS-DA showed differences among the samples. Eighteen volatile organic compounds with variable importance in projection values > 1 were obtained. There were sensory differences among the four samples. Compared with the sample fermented with only S. cerevisiae, the samples co-fermented with Lactobacillus or with P. pastoris had an obvious bitter taste and mellow taste, respectively. The sample fermented by all three strains had a prominent fruity flavor. Except for the sample fermented with only S. cerevisiae, the jujube flavor was weakened to varying degrees in all samples. Co-fermentation could be a valuable method to improve the flavor quality of distilled jujube liquor. This study revealed the effects of different mixed fermentation modes on the sensory flavor of distilled jujube liquor and provided a theoretical basis for the establishment of special mixed fermentation agents for distilled jujube liquor in the future.

Dynamic changes in volatile and non-volatile flavor compounds in lemon flavedo during freeze-drying and hot-air drying

This study investigated the effects of three drying methods, i.e., integrated freeze-drying, conventional freeze-drying, and hot-air drying, on the dynamic changes in volatile and non-volatile flavor compounds in lemon flavedo. Compared with the fresh samples, the three drying methods resulted in significant loss in the types of volatile flavor compounds of the final dried samples (P < 0.05). Conventional freeze-drying resulted in the highest decrease in volatile compounds, followed by integrated freeze-drying and hot-air drying, however, integrated freeze-drying preserved more volatile flavor types than conventional freeze-drying and hot-air drying. The amount and types of amino acids of the final dried samples were found to be highest in integrated freeze-drying followed by conventional freeze-drying and hot-air drying. The results of correlation analysis indicated positive and negative correlations between various amino acids, soluble sugars, and volatile flavor compounds. These variations in type and content of flavor compounds in lemon flavedo during drying processes may be attributed to physical diffusion of these compounds and biochemical reactions including enzymatic reactions, thermal degradation, Maillard reactions, heating oxidation etc.

Analysis of the microbial community and the metabolic profile in medium-temperature Daqu after inoculation with Bacillus licheniformis and Bacillus velezensis

Daqu, an important fermentation and saccharifying agent, plays a crucial role in providing enzymes, flavoring substances, and precursors in the brewing process of Chinese liquor. To evaluate the effect of fortification (inoculation with Bacillus licheniformis and Bacillus velezensis) in the different layers of Daqu, we analyzed the microbial community structure, physicochemical index, enzyme activity, and flavor component of Daqu in this study. Fortification mainly changed the relative abundance of 22 genera in four layers of Daqu (surface, fire circle, middle, and center), including an increase in the abundance of Bacillus and Aspergillus, and a decrease in the abundance of Thermoascus, Lactobacillus, and some other genera. Notably, the esterification power of the fire circle and surface layer was significantly improved after inoculation. Moreover, the contents of flavor compounds, including alcohols, acids, and ketones (except esters), were all improved. In conclusion, we found that fortification controls microbial metabolism by altering the abundance of certain microorganisms, thereby enhancing the production of flavor substances.

High-temperature air fluidization improves cooking and eating quality and storage stability of brown rice

Brown rice contains many valuable active ingredients; but due to its long cooking time, hard texture, heavy rice bran taste, and short shelf life, it is not widely accepted by consumers. Herein, we developed a novel processing technology so-called high-temperature air fluidization (HTAF) to treat brown rice. The effects of the HTAF treatment at 120 °C, 130 °C, and 140 °C for 60 s at a feed rate of 80 kg/h on the quality of brown rice were investigated. The results showed that the treatment with HTAF caused fissures to form on the surface and the interior of brown rice, and these fissures appeared to facilitate the penetration of water into the rice kernels during soaking. The optimal HTAF treatment temperature was 130 °C, the water adsorption of HTAF-treated brown rice at 130 °C (TBR-130) was increased to 25.3% after soaking for 160 min, which was higher than that of white rice and untreated brown rice (UBR; 13.7%). The optimal cooking time for TBR-130 was also 5 min shorter than that for UBR. The results further showed that TBR-130 had a larger degree of volume expansion compared to that of UBR, and cooked TBR-130 had softer texture than cooked UBR. The cohesiveness and sensory quality of TBR-130 were also higher than those of UBR, and the content of flavor compounds in TBR-130 was similar to that of white rice. HTAF caused no obvious damages to the main active components or nutritional components of TBR-130. Finally, TBR-130 had better chromaticity and higher storage stability than UBR. These results demonstrate that the HTAF treatment can improve cooking and eating quality and storage stability without causing obvious damages to nutritional quality of brown rice. This technology may play important roles in an attempt to promote the use of brown rice as staple foods.

Use of Glucose Oxidase Immobilized on Magnetic Chitosan Nanoparticles in Probiotic Drinking Yogurt.

The aim of this study was to investigate the effect of glucose oxidase (GOX) immobilized on magnetic chitosan nanoparticles (MCNP) on the viability of probiotic bacteria and the physico-chemical properties of drinking yogurt. Different concentrations (0, 250, and 500 mg/kg) of free and immobilized GOX were used in probiotic drinking yogurt samples. The samples were stored at 4°C for 21 d. During storage, reduction of the number of probiotic bacteria in the samples with enzyme was lower than the control sample (without enzyme). The sample containing 500 mg/kg immobilized enzyme had the highest number of Bifidobacterium lactis and Lactobacillus acidophilus. The samples containing immobilized enzyme had lower acidity than other samples. Moreover, moderate proteolytic activity and enough contents of flavor compounds were observed in these samples. It can be concluded that use of immobilized GOX is economically more feasible because of improving the viability of probiotic bacteria and the physico-chemical characteristics of drinking yogurt.

Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine

The Maillard reaction intermediate (MRI) and Maillard reaction products (MRPs) derived from xylose (Xyl) and phenylalanine (Phe) were prepared, then stored at 25 °C for 60 days. After storage, the contents of flavor compounds and the clarity of MRPs solution decreased, and the apparent Z-average hydrodynamic diameter (Dh) of particles in the solution increased from 149 to 439 nm. However, the MRI solution remained transparent during storage. The concentration of MRI only decreased by 6.49%, and A294 of the solution increased slightly yet A420 remained stable. Numerous flavor compounds in MRPs decreased during heat treatment, meanwhile the cross-linking and aggregation of MRPs were intensified, and the particles’ Dh increased to micron level. The heated MRI solution showed a similar appealing profile and flavor fingerprints as the MRPs solution before heat treatment. Controlled formation of flavors from MRIs is proposed to be used as potential alternative to the existing Maillard flavorings.

Volatile metabolites produced from agro-industrial wastes by Na-alginate entrapped Kluyveromyces marxianus

The aim of this study was to evaluate the effects of alginate entrapment on fermentation metabolites of Kluyveromyces marxianus grown in agrowastes that served as the liquid culture media. K. marxianus cells entrapped in Na-alginate were prepared using the traditional liquid-droplet-forming method. Whey and pomaces from processed tomatoes, peppers, and grapes were used as the culture media. The changes in the concentrations of sugar, alcohol, organic acids, and flavor compounds were analyzed using gas chromatography–mass spectrometry (GC–MS) and high pressure liquid chromatography (HPLC). Both free and entrapped, K. marxianus were used individually to metabolize sugars, organic acids, alcohols, and flavor compounds in the tomato, pepper, grape, and acid whey based media. Marked changes in the fermentation behaviors of entrapped and free K. marxianus were observed in each culture. A 1.45-log increase was observed in the cell numbers of free K. marxianus during fermentation. On the contrary, the cell numbers of entrapped K. marxianus remained the same. Both free and entrapped K. marxianus brought about the fermentation of sugars such as glucose, fructose, and lactose in the agrowaste cultures. The highest volume of ethanol was produced by K. marxianus in the whey based media. The concentrations of flavor compounds such as ethyl acetate, isoamyl alcohol, isoamyl acetate, 2-phenylethyl isobutyrate, phenylethyl acetate, and phenylethyl alcohol were higher in fermented agrowaste based media compared to the control.

Comparative study of flavor in cholesterol-removed Gouda cheese and Gouda cheese during ripening

This study was performed to compare the flavor compounds of cholesterol-removed Gouda cheese (CRGC) and those of Gouda cheese (control) during ripening. The CRGC was made using milk treated with cross-linked β-cyclodextrin (β-CD). The solid-phase microextraction (SPME) method was used to extract flavor compounds from Gouda cheese. In both CRGC and control cheese, 31 flavor compounds were identified, including 6 free fatty acids, 5 esters, 5 ketones, 1 aldehyde, 3 lactones, 5 alcohols, and 6 miscellaneous compounds. Free fatty acids were the most abundant flavor compounds quantified in CRGC and control cheese. In the early stage of ripening, concentrations of flavor compounds in CRGC and control cheese were 16.42 and 10.38mg/kg, respectively. At 6mo, they increased to 40.90 and 67.89mg/kg, respectively. A group of esters was the second abundant flavor compound in CRGC and control cheese. At the initial stage of ripening, total concentrations of esters were 12.94 (CRGC) and 10.95mg/kg (control) and they increased to 22.73 (CRGC) and 27.68mg/kg (control). Total concentrations of ketones were 1.96 (CRGC) and 6.49mg/kg (control) at the initial stage of ripening. After 6mo of ripening, total concentrations reached 11.32 (CRGC) and 52.43mg/kg (control). In the case of the lactones, at the early stage of ripening, total concentrations of CRGC and control cheese were 0.63 and 0.84mg/kg, respectively, and then increased to 1.73 (CRGC) and 3.25mg/kg (control) at the end of ripening. Based on the results of this study, the flavor compounds of CRGC and control showed slightly different profiles during ripening.

Studies on the changes of aroma compounds of Tămâioasa Românească from Cotnari vineyard.

Aroma compounds determine the specific sensorial profile of each wine. However, theybecome susceptible to losses because of different oenological treatments applied to the wines and ofthe conditions in which the wines are maintained in the commercial spaces. Six Cotnari wine samples,obtained from TAƒmA¢ioasAƒ romA¢neascAƒ grapes 2011, were obtained by treatment with differentoenological products or maintained in conditions similar to supermarkets. The wine was taken directlyfrom the industrial production line and then treatments were applied. A GC analysis revealed thesensorial profile of each sample. In general, all the treated samples show lower concentrations ofaroma compounds compared to the control, while the sample kept in artificial commercial chainsconditions showed the lowest number and concentrations of flavor compounds.

PTR-TOF-MS Analysis for Influence of Milk Base Supplementation on Texture and Headspace Concentration of Endogenous Volatile Compounds in Yogurt

In the present study, the effects of milk fat (0.3% and 3.5% w/w), solids non-fat (8.4% and 13% w/w), and modified tapioca starch (0%, 0.5%, 1.0%, 1.5%, and 2.0% w/w) concentrations on the textural and physicochemical properties as well as the concentration of several endogenous flavor compounds in the headspace of set and stirred yogurts were investigated. The novel proton transfer reaction time-of-flight mass spectrometry technique was implemented for the non-invasive determination of the amounts of volatile organic compounds in the samples headspace. Milk fat and skim milk powder supplementation of the milk samples increased significantly the firmness and adhesiveness of yogurts (p < 0.001) and improved the stability of the formed gels by increasing their water holding capacity and reducing the amounts of expulsed whey (3.94 and 5.1 g for the milk fat and SNF-fortified samples). Acetaldehyde was significantly (p < 0.001) higher in the low fat-unfortified systems (6.15 ± 0.48 and 5.6 ± 0.60 ppmv, respectively). A similar trend was also reported in the case of 2-propanone (0.91 ± 0.11 and 1.13 ± 0.07 ppmv), diacetyl (334 ± 37 and 350 ± 34 ppbv), 2,3-pentanedione (54 ± 6 and 55 ± 6 ppbv), and 2-butanone (56 ± 7 and 68 ± 5 ppbv) for the same systems. In contrast, the concentration of flavor compounds in the headspace with hydroxyl groups (ethanol and acetoin) increased (p < 0.001) by solid non-fat fortification of milk base (350 ± 32 and 206 ± 7 ppbv, respectively, for the systems fortified with skim milk powder). Modified tapioca starch addition improved the textural properties and gel stability of yogurts whereas affected only the ethanol concentration (222 ± 16 and 322 ± 55 for the control and 2.0% w/w containing systems, respectively). Our data suggested that the reinforcement of textural and structural properties combined with the protein binding affinity of the flavor compounds seemed to be responsible for the aforementioned observations. In the case of stirred yogurts, the gel breakdown did not provoke significant changes in the headspace concentration of the most compounds, with the exception of ethanol, acetoin, and 2,3-pentanedione being significantly (p < 0.05) higher in the stirred yogurts (267 ± 29, 153 ± 11, and 38 ± 1 ppbv, respectively) than set style ones (232 ± 19, 134 ± 9, and 45 ± 3 ppbv, respectively).

Heterologous expression of amylase gene fromSaccharomycopsis fibuligera in an industrial strain ofSaccharomyces cerevisiae

An α-amylase encoding gene was amplified by polymerase chain reaction fromSaccharomycopsis fibuligera and inserted into a shuttle vector YEp352, together with the yeast phosphoglycerate kinase 1 promoter and α-factor signal gene. The recombinant expression plasmid pLA8α was transformed into an industrial strain ofSaccharomyces cerevisiae Sc-11. The activity of the α-amylase produced by the transformant Sc-11-pLA8α was 6.3 U/mL and the starch utilization rate in YPS medium was 42%. The purified amylase was analyzed by SDS-PAGE, showing a molecular weight of 55×103 protein band. Furthermore, the residual sugar, ethanol and some volatile compounds in the fermented worts under simulating brewing conditions were determined by chromatographic analyses. The fermentation characteristics of Sc-11-pLA8α were similar to that of Sc-11 and only minor changes in the concentration of flavor compounds could be observed.

Release of peppermint flavour compounds from chewing gum: effect of oral functions

During chewing, the oral cavity functions like a bellow, forcing volatile flavour compounds into the exhaling air to the nasal compartment. Accordingly, we hypothesised that flavour release from chewing gum is predominantly governed by chewing frequency (CF), although other oral functions, like masseter muscle activity (MMA), chewing force (CFO), and saliva flow rate (SFR), may also play a role. In 10 healthy young males, the retronasal expired air of menthol and menthone from peppermint-flavoured (2%) chewing gum was determined as functions of CF, SFR, MMA, and CFO. The experimental setup comprised three separate series of a 4-min chewing period. These series differed only with respect to CF, i.e., habitual frequency, and 60 and 88 strokes/min. Results showed that more than 50% of the released menthol and menthone could be retrieved in the expired air and saliva. After 2-min of chewing, the concentration of flavour compounds in the expired air depended primarily on MMA and CF, becoming higher with increased MMA and CF. The concentration of flavour compounds in saliva depended primarily on SFR and the duration of the chewing task, becoming lower with high SFR and prolonged chewing duration. An increased volume of saliva in the mouth seemed to keep more flavour compounds in the aqueous phase, thereby diminishing the release via the retronasal route. In conclusion, flavour release to the retronasal compartment was dependent on MMA and CF and influenced by the volume of saliva present in the mouth.

Key Steps during Barley Malting That Influence the Concentration of Flavor Compounds

The production of the three potential flavor compounds 5-methyl-4-hydroxy-3(2H)-furanone (MHF), 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF), and 5(or 2)-ethyl-2(or 5)-methyl-4-hydroxy-3(2H)-furanone (EMHF) during the malting of barley was investigated. Malts were germinated for different lengths of time and kilned using a variety of regimes. The hot-water extracts of the malts were extracted with methyl acetate and analyzed by gas chromatography-mass spectrometry. It was demonstrated that both germination and kilning were essential for the formation of MHF and DMHF, as neither green malt, raw barley, nor kilned raw barley contained these flavor compounds. EMHF was not detected in any of the samples tested. The levels of MHF and DMHF detectable in the malt were shown to increase as the length of germination increased up to 66 hr, after which the furanone content declined. Low-temperature kilning gave rise to little or no furanones, as did roasting over short periods. However, if the green malt was stewed before roasting, the levels of DMHF in the hot-water extracts increased to above that of the aroma threshold in water. The highest concentration of MHF was 19% of its aromas threshold.

Light-induced sensory and chemical changes in aromatic bitters

Every month for a year, samples of aromatic bitters stored in clear and green bottles under conditions relevant to the retail trade, (1) in sunlight, (2) in fluorescent light and (3) in the dark, were characterized by descriptive sensory analysis, tristimulus colorimetry and by the concentrations of 13 flavour compounds. Aromatic bitters stored in light developed a higher intensity of sweet and solvent-like odour, described by the assessors as catty-like or ribes. Bitters stored in light had a stronger tendency to become turbid and these samples had a fortified-wine-like flavour and were less bitter and less astringent. A new method in this context, growth curve analysis, was used successfully to detect significant time and treatment effects in the sensory data. By partial least-squares analysis only a minor part of the light-induced sensory effects in bitters could be accounted for by the concentration of flavour compounds.

Apple Juice Flavor Compound Sorption by Sealant Films

ABSTRACTHeat sealant films investigated were: a commercial low density polyethylene (LDPE) and two developmental films, an ethylene/vinyl alcohol copolymer of high ethylene content and a co‐polyester. Four flavor compounds, (ethyl‐2‐methylbutyrate, hexanal, trans‐2‐hexenal and 1‐hexanol), were selected as representative of apple juice flavor components. Sorption was determined by a dynamic headspace technique, following direct contact between the polymer film samples and juice. Concentration of flavor compounds in the juice following contact with the film samples was determined as a function of time. Sorption of the components from juice was significant for LDPE, but not for the developmental films. Thus, either of the two developmental films would reduce loss of apple juice volatiles due to sorption.