Sensory analysis of polystyrene packaging material taint in cocoa powder for drinks and chocolate flakes

Taste interaction of styrene/ethylbenzene mixtures in an oil-in-water emulsion

Styrene and ethylbenzene are present in detectable amounts in polystyrene packaging materials and migration of these compounds may cause a taint of the packed food. The effect of mixtures of styrene and ethylbenzene on the detection threshold concentration in a 5% oil-in-water emulsion was investigated with the constant stimulus differences test. The detection threshold concentrations of the individual compounds in the emulsion were found to be 1.0 ppm for styrene and 3.0 ppm for ethylbenzene. Linear regression of the percentages of correct answers and the logarithm of the sum of the concentrations of both compounds in the mixtures expressed as fractions of their threshold concentration gave the following relationship: % of correct answers = 42.5 x log (sum of threshold fractions) +74.8 (r = 0.87). Calculation of the sum of threshold fractions at the 75% point of correct answers gave a value of 1.0, which clearly indicates that the effect of mixing of styrene and ethylbenzene is additive at sub-threshold levels in a 5% oil-in-water emulsion.

Compositional analysis of samples of thermoset polyester and migration of ethylbenzene and styrene from thermoset polyester into pork during cooking

The levels of ethylbenzene, styrene, benzene and benzaldehyde in samples of thermoset polyester were determined by dynamic headspace/gas chromatography. Styrene was present at levels from 50 to 1400 mg kg-1, ethylbenzene up to 25 mg kg-1 and benzaldehyde up to 180 mg kg-1. Benzene levels were usually less than 1 mg kg-1, but one article contained 19 mg kg-1. Levels of styrene dimers and trimers were estimated using size exclusion chromatography followed by gas chromatographic (GC) analysis and were present at approximately 100 mg kg-1 and 700 mg kg-1 respectively. The principal identified constituents of solvent extracts were stearic and palmitic acids, present at a combined level of nearly 1% by weight of the plastic. Styrene was shown to be produced by thermal depolymerization at temperatures of 175 degrees C and above. The migration of ethylbenzene and styrene into belly pork cooked in thermoset polyester dishes for 1.5 h at 175 degrees C was measured by Likens-Nickerson extraction of the cooked meat and GC/MS analysis of the extracts. Migration ranged from 6 to 2400 micrograms kg-1 for styrene and from < 6 to 34 micrograms kg-1 for ethylbenzene.

A review of the research requirements for Europe to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision making process involved in determining future European Community legislation in the area of food contact materials and articles. The generation of this science base should be undertaken on a Europe-wide basis and needs to be coordinated to avoid duplication of effort and to secure agreement on the underlying science being used to determine future strategy. This review considers possible work that might be required in the future to support legislation on food contact materials and classifies it in terms of short-term problem-solving and longer-term strategic research.

Effect of environmental pollutants on taste and smell

Various man-made and naturally occurring chemicals and substances can modify the chemosensory systems of animals and man. This article provides an overview of research studies that investigate the impact of pollution on taste and smell perception. Acute and chronic alterations in taste and olfaction are discussed for solvents, herbicides, fungicides, pesticides, disinfectants, germicides, soil fumigants, dyes, pharmaceuticals, textile wastes, smog, tobacco smoke, perfumes, flavors, plastics, synthetic rubber, and other industrial substances. The mechanisms by which pollutants may cause physiologic and biologic changes are highlighted. Natural detoxification systems are discussed, as well as treatments for chemosensory deficits.