Abstract:
Interaction of menthol with polyethylene terephthal
ate bottles during storage time was
tested at three different temperatures. Menthol is
a mint flavor agent added to yogurt
drinks in Iran and is considered as a factor affect
ing consumer acceptance. Absorption of
menthol to packaging material could cause a loss of
quality in the final product due to
diminished flavor intensity. Tests were done on the
effects of environmental conditions
(storage for three months at temperatures of 4, 25,
and 45°C) on flavor stability of yogurt
drink samples. Absorbed flavor was extracted from P
ET bottles after the specified time
periods and quantified using gas chromatography cou
pled with FID detector. Then, the
diffusion coefficient of menthol into PET bottles (
D
p
) was determined using
concentrations of absorbed menthol. Results showed
different absorption levels under
various conditions. After 90 days, the absorption q
uantities at 4, 25, and 45°C were 38.21,
186.66 and 700.50 ng g
-1
of PET bottle, respectively. It was concluded that
amounts of
menthol absorption into PET bottles increased with
storage time and higher temperature.
Elevation of storage temperature resulted in signif
icant increase in diffusion coefficient of
menthol in PET bottle.
