Assessment of Flavor Scalping and/or Alteration of Flavor by Cured Epoxidized Allyl Soyate (EAS) Based Can Coatings
Summary
The aim of the project was assess “flavor scalping” by cured epoxidized allyl soyate (EAS) based can coating. The project was prompted by enquiries from Coca Cola about flavor scalping potential of the EAS coatings. The term flavor scalping is used in the packing industry to express the loss of quality of packaged food or beverages through either the loss of volatile flavor molecules through the packaging material or imparting of undesirable flavors into the food or the beverage.
To assess flavor scalping experiments, test emulsions containing selected orange flavor compounds were prepared and transferred into borosilicate glass containers with test aluminum strips. Strips were cut from “bare” i.e. uncoated and coated aluminum cans with EAS resin as well as commercially available bisphenol-A epoxy resin. One set bottle 1fl. qz. Bottles filled with the 130 mL of test emulsion was kept as control. While the other sets of bottles contained 130 mL of test emulsion and uncoated and coupons coated with EAS and bisphenol –A epoxy coated coupons.
Bottles were sealed with PTFE coated screw caps and contents were allowed to equilibrate at 25°C for periods ranging from 1 hour to sixty days. After each equilibration period a 10 mL portion of the test solution was drawn from the containers and transferred to 20 mL vials and analyzed for flavor compounds with a gas chromatograph equipped with a flame ionization detector (GC-FID. Twenty five percent of the samples were also analyzed a gas chromatograph interfaced with a mass spectrometer (GC-MS).
Determination of target flavor compounds in test samples showed that test emulsions stored in amber glass bottles with EAS or commercial epoxy resin coated aluminum coupons did not show any measurable loss of flavor compounds analyzed including α-pinene, myrcene, d-limonene, linalool and decanol even after 60 days of storage at ambient temperature. Results showed that concentrations of flavor compounds in sealed glass bottles without aluminum coupons and those with EAS coated aluminum coupons were the same even after a 60 days. Results clearly show that EAS coating does not cause any flavor scalping.
To assess flavor scalping experiments, test emulsions containing selected orange flavor compounds were prepared and transferred into borosilicate glass containers with test aluminum strips. Strips were cut from “bare” i.e. uncoated and coated aluminum cans with EAS resin as well as commercially available bisphenol-A epoxy resin. One set bottle 1fl. qz. Bottles filled with the 130 mL of test emulsion was kept as control. While the other sets of bottles contained 130 mL of test emulsion and uncoated and coupons coated with EAS and bisphenol –A epoxy coated coupons.
Bottles were sealed with PTFE coated screw caps and contents were allowed to equilibrate at 25°C for periods ranging from 1 hour to sixty days. After each equilibration period a 10 mL portion of the test solution was drawn from the containers and transferred to 20 mL vials and analyzed for flavor compounds with a gas chromatograph equipped with a flame ionization detector (GC-FID. Twenty five percent of the samples were also analyzed a gas chromatograph interfaced with a mass spectrometer (GC-MS).
Determination of target flavor compounds in test samples showed that test emulsions stored in amber glass bottles with EAS or commercial epoxy resin coated aluminum coupons did not show any measurable loss of flavor compounds analyzed including α-pinene, myrcene, d-limonene, linalool and decanol even after 60 days of storage at ambient temperature. Results showed that concentrations of flavor compounds in sealed glass bottles without aluminum coupons and those with EAS coated aluminum coupons were the same even after a 60 days. Results clearly show that EAS coating does not cause any flavor scalping.