Effect of Packaging Materials and Storage on Major Volatile Compounds in Three Australian Native Herbs

• Published in: Journal of agricultural and food chemistry Vol. 61; no. 24; pp. 5738 - 5745
• Main Authors: Chaliha, Mridusmita, Cusack, Andrew, Currie, Margaret, Sultanbawa, Yasmina, Smyth, Heather
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 19.06.2013
• Subjects: aluminum foil; ambient temperature; anise; Australia; Backhousia citriodora; Biological and medical sciences; Condiments - analysis; Diet - ethnology; essential oils; Food Handling; Food industries; Food Packaging; Food Quality; Food Storage; Food, Preserved - analysis; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; gas chromatography; General aspects; Handling, storage, packaging, transport; herbs; Humans; indigenous species; leaves; lipid content; mass spectrometry; Myrtaceae - chemistry; Myrtaceae - metabolism; Myrtus communis; packaging; packaging materials; pepper; Plant Leaves - chemistry; Plant Leaves - metabolism; Plant Stems - chemistry; Plant Stems - metabolism; polyethylene; volatile compounds; Volatile Organic Compounds - analysis; Volatile Organic Compounds - metabolism; Winteraceae - chemistry; Winteraceae - metabolism; Australia; GC-MS; lemon myrtle; Tasmanian pepper leaves; anise myrtle; storage; high-barrier packaging; Australian native herbs; Volatile compound; Vegetables; Fruit; Pepper; Citrus fruit; Packaging material; Bell pepper; Anise; Plant leaf; Lemon; Plant part; Warehousing; Food preservation; Packaging; Flavoring crop; Conditioning

Lemon myrtle, anise myrtle, and Tasmanian pepper leaf are commercial Australian native herbs with a high volatile or essential oil content. Packaging of the herbs in high- or low-density polyethylene (HDPE and LDPE) has proven to be ineffective in preventing a significant loss of volatile components...