Effects of External Factors on Sorption of a Flavor Compound into Polyethylene Film

Abstract

In this study we discussed the effects of external factors on the sorption of ethyl hexanoate into polyethylene (PE) film. The effects of the type, concentration and HLB (Hydrophile-Lipophile-Balance) value of surfactants and pH of their solutions on the sorption were examined. In SDS solution, the solubility coefficient of ethyl hexanoate was unchanged below the CMC (Critical-Micelle-Concentration, 0.25%), but dramatically decreased above the CMC. Especially in 1.0% SDS solution, the coefficient decreased by about 90% as well as its volatility. On the other hand, in Sugar-Ester (CMC, 0.025%) and food emlsifier (CMC, 0.05%) solutions the solubility coefficient was independent of the concentration of the surfactants, although the volatility decreased. The HLB value of Sugar-Esters and the pH of flavor solutions had no influence on the sorption of the flavor compound into PE film.