Wrapping Smell

In the food and drinks sector, manufacturers and producers must devote attention, not only to the smell of the food or drink itself, but also to the odor of packaging materials and containers because the packaging “smell” may be transferred to the package contents themselves.
The “smells” of four commercially available food wrappings (A, B, C, and D) were analyzed by the Fragrance & Flavor Analyzer.

<Result>
The FF-2A was used to observe nine components related to the odor or “smell” of four samples of packaging materials. The results of the observations were plotted on a “radar” graph. The “radar” plots revealed that “smell” quality, measured as the aggregate of the nine compounds observed by the FF-2A, was broadly classified into two groups, A-D, and B-C, and that the A-D group exhibited less smell.

The FF-2A Fragrance & Flavor Analyzer, with its simulated organoleptic analysis, is an alternative to component analysis such as Gas Chromatography (GC) for the analysis of "smells". It performs an auxiliary role in product development or research, and can be applied, for example, to pass/fail judgment in quality inspection. It also has a built-in pre-treatment unit, and high-sensitivity measurement is made possible since the influence of alcohol or water can be reduced, and concentrated solutions can be measured.