Lowering of polycyclic aromatic hydrocarbons concentration in a liquid smoke flavour by sorption into polyethylene packaging.
The liquid smoke flavour UTP-1 was spiked with polycyclic aromatic hydrocarbons (PAHs) at a level of total concentration 45-6 micrograms/kg and filled into bottles made of low-density polyethylene. The concentration of PAHs was followed for 14 days. During this time the concentration of PAHs dropped roughly by two orders--from 45.6 micrograms/kg to 0.73 micrograms/kg, when an inverse dependence between PAHs concentration and time of storage was observed. As demonstrated in the experiment, the lowering of PAHs concentration in the liquid smoke flavour UTP-1 was due to the sorption of PAHs on packaging material, in which PAHs were found at the end of the experiment.
Simko
P
P
Department of Chemistry and Technology of Foods, Faculty of Chemical Technology, Slovak Technical University, Bratislava, Czech.
Brunckova
B
B
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005421:Flavoring Agents / Q000032:analysis*; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling; D011083:Polycyclic Compounds / Q000032:analysis* / Q000737:chemistry; D011095:Polyethylenes / Q000737:chemistry*; D012906:Smoke
D005421:Flavoring Agents; D011083:Polycyclic Compounds; D011095:Polyethylenes; D012906:Smoke