Effects of packaging materials on the aroma stability of Thai ‘tom yam’ seasoning powder as determined by descriptive sensory analysis and gas chromatography-mass spectrometry-Reference-Cited by-同舟云学术

Effects of packaging materials on the aroma stability of Thai ‘tom yam’ seasoning powder as determined by descriptive sensory analysis and gas chromatography-mass spectrometry

Published:2016-09-05 Issue:6 Volume:97 Page:1854-1860
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Leelaphiwat Pattarin¹,Harte Janice B²,Auras Rafael A³,Ong Peter KC⁴⁵,Chonhenchob Vanee¹

Affiliation:

1. Department of Packaging and Materials Technology; Kasetsart University; Bangkok 10900 Thailand

2. Department of Food Science and Human Nutrition; Michigan State University; East Lansing MI 48824 USA

3. School of Packaging; Michigan State University; East Lansing MI 48824 USA

4. Food Science and Technology Programme; National University of Singapore; Singapore 117542

5. KH Roberts Pte Ltd; Singapore 627948

Funder

Thailand Research Fund through the Royal Golden Jubilee PhD Program

National Metal and Materials Technology Center

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference20 articles.

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4. Ethyl hexanoate transfer in paper and plastic food packaging by sorption and permeation experiments;Dury-Brun;J Food Eng,2008

5. Influence of storage time and temperature on absorption of flavor compounds from solutions by plastic packaging materials;Van Willige;J Food Sci,2002

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