Mechanisms of paper odor release

被引：9
|
作者：
Wiik, K [1 ]
Helle, T [1 ]
机构：
[1] Norwegian Univ Sci & Technol, N-7034 Trondheim, Norway
来源：
NORDIC PULP & PAPER RESEARCH JOURNAL | 1999年 / 14卷 / 04期
关键词：
odor; paper; autoxidation; GC-MS; aldehydes;
D O I：
10.3183/npprj-1999-14-04-p268-272
中图分类号：
TB3 [工程材料学]; TS [轻工业、手工业、生活服务业];
学科分类号：
0805 ; 080502 ; 0822 ;
摘要：
Wood extractives contain unsaturated fatty acids that are oxidized to odorous aldehydes. In food packaging, these aldehydes may cause tainting. Headspace GC-MS analyses are often used to assess the aldehydes, however, little is known of the mechanisms causing the aldehyde emission. The present study indicates that aldehydes are formed during the analytical procedure, and that paper appears virtually unable to store volatile aldehydes, either adsorbed, absorbed or trapped in voids.
引用
收藏
页码：268 / 272
页数：5
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