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Gilbert AN, DiVerdi JA. Human olfactory detection of packaged cannabis. Sci Justice 2020; 60:169-172. [PMID: 32111290 DOI: 10.1016/j.scijus.2019.10.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Revised: 10/20/2019] [Accepted: 10/27/2019] [Indexed: 11/30/2022]
Abstract
Olfactory detection of cannabis aroma by police officers can be the basis for warrantless searches of motor vehicles in many jurisdictions in the United States. The odor source in these cases is often dried cannabis flower contained in various casual wrappings as well as in more elaborate packaging. Here we investigate whether packaging format alters the detectability of the cannabis. Two cannabis strains and five packaging formats were evaluated. Untrained observers were presented with two containers and asked to identify, based only on smell, the container that held a sample of packaged cannabis (the other container held identical, but empty, packaging material). The results showed that open and casually packaged cannabis was identified with high accuracy, while material packaged in doubly vacuum-sealed plastic was correctly identified at rates no different from chance. The results may help address issues involving the detectability of cannabis aroma in law enforcement and other scenarios.
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Affiliation(s)
| | - Joseph A DiVerdi
- Department of Chemistry, Colorado State University, Fort Collins, CO 80523, USA.
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2
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Al Mahmood A, Hossain R, Sahajwalla V. Microrecycling of the metal–polymer-laminated packaging materials via thermal disengagement technology. SN APPLIED SCIENCES 2019. [DOI: 10.1007/s42452-019-1099-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
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3
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Dombre C, Marais S, Chappey C, Lixon-Buquet C, Chalier P. The behaviour of wine aroma compounds related to structure and barrier properties of virgin, recycled and active PET membranes. J Memb Sci 2014. [DOI: 10.1016/j.memsci.2014.03.066] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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4
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Ding L, Shao L, Bai Y. Deciphering the mechanism of corona discharge treatment of BOPET film. RSC Adv 2014. [DOI: 10.1039/c4ra02289k] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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Fávaro S, Freitas A, Ganzerli T, Pereira A, Cardozo A, Baron O, Muniz E, Girotto E, Radovanovic E. PET and aluminum recycling from multilayer food packaging using supercritical ethanol. J Supercrit Fluids 2013. [DOI: 10.1016/j.supflu.2012.12.015] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Peyches-Bach A, Dombre C, Moutounet M, Peyron S, Chalier P. Effect of ethanol on the sorption of four targeted wine volatile compounds in a polyethylene film. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6772-6781. [PMID: 22703340 DOI: 10.1021/jf300648y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The objectives of this study were to demonstrate that the presence of ethanol in a solution containing two esters and two aromatic alcohols has several consequences on the sorption of these compounds into polyethylene (PE) film. First, sorption of ethanol into the PE film occurred at the same time as water and reached 8 kg m(-3) using 12% v/v of ethanol. This sorption was associated with an increase in PE crystallinity, which may have prevented the sorption of volatile compounds despite their strong affinity with PE film, as evaluated by Hansen solubility parameters. Moreover, increasing the ethanol concentration increased the solubility of the four volatile compounds. In the case of aromatic alcohols, the sorption was decreased in the presence of ethanol as expected. In the case of esters, as their hydrolysis was substantial in the presence of water, the consequence was a higher sorption into the PE film in the presence of ethanol than in its absence. Nevertheless, the sorption also depended on the concentration of ethanol and the heterogeneity of the ethanol-water mixture as well as the presence of other volatile compounds, as in the case of 4-ethylphenol. In conditions simulating wine packaging, losses of volatile compound by sorption and by permeation estimated after only 5 days of contact varied between 0.08 and 25% for 2-phenylethanol and ethyl hexanoate, respectively.
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Affiliation(s)
- Aurelie Peyches-Bach
- Unité Mixte de Recherche Sciences Pour l'Oenologie, UMR 1083 SPO, INRA, UM1, Montpellier SupAgro INRA , Bâtiment 28, 2 pl Viala, F-34060 Montpellier cedex 2, France
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Dury-Brun C, Hirata Y, Guillard V, Ducruet V, Chalier P, Voilley A. Ethyl hexanoate transfer in paper and plastic food packaging by sorption and permeation experiments. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2008.04.029] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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8
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Dury-Brun C, Chalier P, Desobry S, Voilley A. Multiple Mass Transfers of Small Volatile Molecules Through Flexible Food Packaging. FOOD REVIEWS INTERNATIONAL 2007. [DOI: 10.1080/87559120701418319] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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9
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Dury-Brun C, Lequin S, Chalier P, Desobry S, Voilley A. Tracer aroma compound transfer from a solid and complex-flavored food matrix packed in treated papers or plastic packaging film. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:1411-7. [PMID: 17263545 DOI: 10.1021/jf0620867] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
The objective of this work was to study the transfer of four aroma compounds (ethyl butyrate, ethyl hexanoate, cis-3-hexenol, and benzaldehyde) from a solid and complex-flavored food matrix (sponge cake) toward and through packaging films placed in indirect contact during storage in accelerated aging conditions (38 degrees C and 86% relative humidity gradient). The efficiency of treated papers relative to that of standard paper and plastic as barrier was tested. Before storage, aroma compound volatility in the sponge cake was measured, and similar values were found between aroma compounds, due to the fat content of the sponge cake. Whatever the aroma compound, permeability values during storage were similar for the same packaging film. The plastic film was the highest barrier, whereas calendering and coating treatments applied to treated papers decreased effectively their permeability. An opposite trend was observed for aroma compound sorption into packaging films during storage.
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Affiliation(s)
- Cécile Dury-Brun
- Ingénierie Moléculaire et Sensorielle de l'Aliment et des Produits de Santé (IMSAPS), ENSBANA, Université de Bourgogne 1, Esplanade Erasme, 21000 Dijon, France
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11
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Experimental and theoretical investigation of packaged olive oil: Development of a quality indicator based on mathematical predictions. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.01.008] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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KUCUK M, CANER C. EFFECT OF PACKAGING MATERIALS AND STORAGE CONDITIONS ON SUNFLOWER OIL QUALITY. ACTA ACUST UNITED AC 2005. [DOI: 10.1111/j.1745-4522.2005.00019.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Goodridge CF, Beaudry RM, Pestka JJ, Smith DM. Solid phase microextraction-gas chromatography for quantifying headspace hexanal above freeze-dried chicken myofibrils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:4185-4190. [PMID: 12848482 DOI: 10.1021/jf0260646] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
A method using solid phase microextraction (SPME) combined with gas chromatography/mass spectrometry (GC/MS) was developed and used to determine the oxidation of freeze-dried chicken myofibrils spiked with methyl linoleate. Freeze-dried chicken myofibrils were found to act as a significant reservoir for hexanal. Recovery of hexanal emissions from the headspace above spiked myofibrils was 95% using a 5 min sampling time, with a total analysis time of approximately 12 min/sample. The SPME-GC/MS working linear response was from 0.01 to 10 mg hexanal/L (r( 2) = 0.995). Freeze-dried chicken myofibrils with added methyl linoleate (0.6 mmol/g of protein) were stored at 50 degrees C at water activities of 0.30 and 0.75 for 0, 12, 27, and 50 h. Lipid oxidation was determined using SPME-GC/MS to measure headspace hexanal concentration, the thiobarbituric acid reactive substances assay (TBARS) to quantify malonaldehyde, and a conjugated diene assay. Lipid oxidation was influenced by storage time and water activity. A strong correlation (r = 0.938) existed between SPME-GC/MS and TBARS. The use of SPME-GC/MS was a sensitive and rapid method for detecting hexanal as an indicator of lipid oxidation in chicken myofibrils.
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Affiliation(s)
- Carolyn F Goodridge
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA.
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Hernández-Muñoz P, Catalá R, Gavara R. Simple method for the selection of the appropriate food simulant for the evaluation of a specific food/packaging interaction. FOOD ADDITIVES AND CONTAMINANTS 2002; 19 Suppl:192-200. [PMID: 11962708 DOI: 10.1080/02652030110069726] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Knowledge of the extent of food/packaging interactions is essential to provide assurance of food quality and shelf life, especially in migration and sorption processes that commonly reach equilibrium during the lifetime of a commercial packaged foodstuff. The limits of sorption and migration must be measured in the presence of the specific food or an appropriate food simulant. The partition equilibrium of food aroma compounds between plastic films and foods or food simulants (K(A,P/L) has been characterized. Two polymers (LLDPE and PET), three organic compounds (ethyl caproate, hexanal and 2-phenylethanol), four food products with varying fat content (milk cream, mayonnaise, margarine and oil) and three simulants (ethanol 95%, n-heptane and isooctane) were selectedfor study. The results show the effect of the aroma compound volatility, and polarity, as well as its compatibility with the polymer and the food or food simulant. Equilibrium constants for the organic compound between the polymers and a gaseous phase (K(A,P/V)) as well as between the food (or food simulant) and a gaseous phase (K(A,L/V)) were also determined. An approach is presented to estimate K(A,P/V) from the binary equilibrium constants K(A,P/V) and K(A,L/V). Calculated results were shown to describe experimental data very well and indicated that compatibility between the aroma and the food or food simulant is the main contributing factor to the partition equilibrium describing the extent of food/packaging interactions. Therefore, the measurement of liquid/vapour equilibrium can be regarded as a powerful tool to compare the effectiveness of food simulants as substitutes of a particular food product and can be used as a guide for the selection of the appropriate simulant.
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Affiliation(s)
- P Hernández-Muñoz
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Burjassot, Valencia, Spain
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van Willige RWG, Linssen JPH, Meinders MBJ, van der Stege HJ, Voragen AGJ. Influence of flavour absorption on oxygen permeation through LDPE, PP, PC and PET plastics food packaging. FOOD ADDITIVES AND CONTAMINANTS 2002; 19:303-13. [PMID: 11837243 DOI: 10.1080/02652030110081146] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Abstract
The effect of flavour absorption on the oxygen permeability of low-density polyethylene (LDPE), polypropylene (PP), polycarbonate (PC) and polyethylene terephthalate (PET) was studied using an isostatic continuous flow system. Polymer samples were exposed to a model solution containing limonene, hexyl acetate, nonanone and decanal at 40 degrees C. After exposure, one part of each sample was analysed for absorbed flavour compounds using a Large Volume Injection GC Ultrasonic 'in vial' extraction method, and from the other part, oxygen permeability was measured in a permeation cell at 25 degrees C. After 8 h of exposure, LDPE and PP samples showed a significant linear (R2 = 0.82 and 0.99) increase in oxygen permeability of 21 and 130%, respectively. Owing to swelling of the polymer samples resulting from flavour absorption, the structure of the polymeric network changed (i.e. opened) and consequently increased oxygen permeability. The oxygen permeability of exposed PC showed a significant linear (R2 = 0.78) decrease of 11% after 21 days. PC obviously did not swell like LDPE or PP. Therefore, it was suggested that absorbed flavour compounds occupied or blocked 'microcavities' through which normally oxygen is transported. Absorption of flavour compounds by PET did not affect the oxygen permeability of PET significantly.
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Affiliation(s)
- R W G van Willige
- Department of Agrotechnology and Food Sciences, Wageningen University, The Netherlands
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Hernandez-Muñoz P, Catalá R, Gavara R. Food aroma partition between packaging materials and fatty food simulants. FOOD ADDITIVES AND CONTAMINANTS 2001; 18:673-82. [PMID: 11469324 DOI: 10.1080/02652030118127] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
By means of thermal desorption experiments, the partition equilibrium (partition coefficient, K) was analysed for six food aroma components (d-limonene, n-decane, ethyl caproate, phenylethanol, n-hexanol and hexanal) between three sealable pollymer films suitable for direct food contact (ultra-low density polyethylene, ULDPE; ionomer, ION; and polyester, PET) and four fatty food simulants (ethanol 95%, EtOH; sunflower oil, Oil; n-heptane, HEP, and iso-octane, OCT). The results showed that aroma scalping is highly dependent on the fatty food simulant utilized. Polar aroma components were more sorbed into polymers in the presence of a non-polar fatty food simulant, and vice versa. K values in the presence of Oil were always between those in EtOH and in HEP or OCT. In general, PET was the packaging film which showed the lowest partition coeffecient for non-polar components while ULDPE showed the lowest partition for polar aromas. The partition equilibrium of mixed d-limonene, ethyl caproate, and n-hexanol was also determined. The differences in K values between isolated aromas and mixed aromas were small. In general, the most sorbed aroma showed increased partition by mixture while the partition of the least sorbed was reduced.
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Affiliation(s)
- P Hernandez-Muñoz
- Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Burjassot (Valencia), Spain
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