title: 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.
abstract: BACKGROUND
  Changes in the aroma characteristics of Thai 'tom yam' seasoning powder, containing lemongrass, galangal and kaffir lime leaf, as affected by different packaging materials were assessed using quantitative descriptive analysis (QDA) and gas chromatography-mass spectrometry (GC-MS). The descriptive aroma attributes for lemongrass, galangal and kaffir lime leaf powders were developed by the QDA panel. The mixed herb and spice seasoning powder was kept in glass jars closed with different packaging materials (Nylon 6, polyethylene terephthalate (PET) and polylactic acid (PLA)) stored at 38 °C (accelerated storage condition), and evaluated by the trained QDA panel during storage for 49 days.
  
  
  RESULTS
  The descriptive words for Thai 'tom yam' seasoning powder developed by the trained panelists were lemongrass, vinegary and leafy for lemongrass, galangal and kaffir lime leaf dried powder, respectively. The aroma intensities significantly (P ≤ 0.05) decreased with increased storage time. However, the intensity scores for aroma attributes were not significantly (P > 0.05) different among the packaging materials studied. The major components in Thai 'tom yam' seasoning powder, quantified by GC-MS, were estragole, bicyclo[3.1.1]heptane, β-bisabolene, benzoic acid and 2-ethylhexyl salicylate. The concentrations of major aroma compounds significantly (P ≤ 0.05) decreased with storage time.
  
  
  CONCLUSIONS
  Aroma stability of Thai 'tom yam' powder can be determined by descriptive sensory evaluation and GC-MS analysis. Nylon, PET and PLA exhibited similar aroma barrier properties against key aroma compounds in Thai 'tom yam'. This information can be used for prediction of aroma loss through packaging materials during storage of Thai 'tom yam'. © 2016 Society of Chemical Industry.
authors: Department of Packaging and Materials Technology, Kasetsart University, Bangkok, 10900, Thailand.
authors: Pattarin
authors: P
authors: Leelaphiwat
authors: Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, 48824, USA.
authors: Janice B
authors: JB
authors: Harte
authors: School of Packaging, Michigan State University, East Lansing, MI, 48824, USA.
authors: Rafael A
authors: RA
authors: Auras
authors: Food Science and Technology Programme, National University of Singapore, Singapore, 117542.|KH Roberts Pte Ltd, Singapore, 627948.
authors: Peter Kc
authors: PK
authors: Ong
authors: Department of Packaging and Materials Technology, Kasetsart University, Bangkok, 10900, Thailand.
authors: Vanee
authors: V
authors: Chonhenchob
mesh_terms: D005421:Flavoring Agents / Q000737:chemistry*; D018857:Food Packaging / Q000295:instrumentation / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D006801:Humans; D009812:Odorants / Q000032:analysis; D018515:Plant Leaves / Q000737:chemistry; D028321:Plant Preparations / Q000737:chemistry*; D011208:Powders / Q000737:chemistry; D017365:Spices / Q000032:analysis*; D013785:Thailand; D055549:Volatile Organic Compounds / Q000737:chemistry
chemical_list: D005421:Flavoring Agents; D028321:Plant Preparations; D011208:Powders; D055549:Volatile Organic Compounds
keywords: GC-MS; QDA; aroma compounds; packaging materials; sensory evaluation; spices