Control of oxidative odors through active packaging odor scavengers
Oliver, Heather Juliet
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Peanut butter HooAH!Ô bars are formulated with high levels of lipids to meet the unique requirements for the Armed Forces. Unfortunately, this high level of lipids makes the product more susceptible to oxidation and the reaction products associated with the process, such as hexanal, lead to off-odors. Odor removing materials, such as activated carbon, were incorporated into the packages to reduce the levels of malodors. Sensory analysis was conducted to gain qualitative and quantitative information on the effects of the odor-scavenging material. Instrumental and chemical analysis was conducted to quantitatively determine the effects of the odor-scavenging material. Activated carbon was effective in reducing both characteristic and malodors within the product container. The addition of the activated carbon to a package structure would allow for a wider application of the technology.