Measurement of Flavor Absorption from Soft Drinks into PET Bottle by Headspace Solid Phase Microextraction-Gas Chromatography

Absorption of flavors into packaging is of great importance in the food industry because of the final quality needs of the product. In the present study one-sided exposure of D-limone, ?-Pinene and myrcene from three types of carbonated drinks into PET bottles was studied at different test temperatures (4, 25 and 40°C). Headspace solid-phase microexraction was used as a technique for extracting the absorbed flavors from PET and the analysis performed by gas chromatography coupled with FID detector. The results showed that the absorption level of flavors is dependent on the structure and initial concentration of the flavors, media type and storage temperature. The flavors stored at 4°C showed higher consistency in the media, but the absorption rate of flavors enhanced with increasing temperature.