Combined GC and sniffing port analysis of volatile compounds in rubber rings mounted on beer bottles.
For product development reasons two types (A and B) of rubber rings, used on clasps of swing top beer bottles, were investigated for the presence of volatile compounds, which could affect the taste/odour of the packed beer due to (vapour phase) migration. Samples were incubated under different conditions and, after dynamic headspace sampling, analysed by combined GC and sniffing port analysis. Compounds were also identified by GC-MS. The main differences were located in the presence of isobutene isomers in Ring Type A, which were absent in Ring Type B. These compounds were described mainly as 'toy-like' and 'rubber'. Therefore the risk for off-flavour development is expected to be diminished by using Ring Type B.
Linssen
J P
JP
Department of Food Science, Wageningen Agricultural University, The Netherlands.
Rijnen
L
L
Legger-Huiysman
A
A
Roozen
J P
JP
D001515:Beer; D002849:Chromatography, Gas; D005506:Food Contamination; D018857:Food Packaging; D006801:Humans; D009812:Odorants; D012408:Rubber / Q000737:chemistry*; D013048:Specimen Handling / Q000379:methods; D013649:Taste
D012408:Rubber