Flavor Changes in Plastic Containers: A Literature Review

Plastic packaging is an economical, attractive packaging option. However, it interacts with some ingredients in flavors and foods. This well-known drawback has been of major concern, as is evidenced by research dealing with the subject. Researchers in this field can tackle only a small part of the puzzle, however, due to a variety of factors that are difficult to control:

Various types of plastic packaging are commercially available, An enormous variety exists in the components of the foods and flavors to be tested, Storage conditions differ.

This review looks at seven plastics commonly used in food containers. This number would be considerably higher if the various types of each plastic were considered. Accordingly, I do not concern myself here with factors such as the plastic’s crystalline and polymer structure, or its porosity.

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