Relative Taste Performance of Plastics in Food Packaging

Abstract

Organoleptic properties of food packaging materials are an important concern of today's packaging industry. An evaluation of various polymers (ethylene acrylic acid copolymer, ionomer, and low density polyethylene) was conducted by in dependent panels to determine relative taste performance. The effect of extrusion parameters on the taste performance was also investigated.

Keywords

sensory evaluation organoleptic taste performance polymer oxida tion extrusion coating ethylene acrylic acid copolymer ionomer low density polyethylene

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References

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