Recently, the sensory and chemical analysis laboratory of the paper company Iggesund Paperboard in Sweden successfully developed a unique aroma measuring device that can detect the amount of fragrance that penetrates the packaging material. The laboratory is certified by the sensory analysis of government agencies and the work of the laboratory is monitored by the Swedish Board fOr Technical Accreditation (SWEDAC) to ensure its quality. This will bring significant changes to food packaging, and it will be of value to Iggesund cardboard companies who are experts in the development of coated paper for different applications. According to Gunnar Forsgren, the director of laboratory technology, under normal circumstances people only pay attention to the effects of oxygen, moisture, carbon dioxide, and different packaging materials on the contents. Now we can detect any solid or liquid form of aroma, and we can also At the same time, the effects of four different aroma components were measured.
Iggesund's cardboard is mainly used for packaging sensitive products such as food and candy. Like other packaging materials, cardboard can ultimately affect the taste and taste of packaged products by releasing or absorbing flavors. How to seal the packaging materials and how many aroma components penetrate or exude can determine the amount of spices that should be added in the food that needs to be packaged, and the effect on the contents of the packaging in different storage environments. Just as the storage of oak barrels can improve the flavor of wine and whiskey, the smell from the packaging may also have a positive effect. If the packaging manufacturer changes the printing inks, materials or ingredients, the flavor of the food will also change, which is why packaging material suppliers are very important to ensure long-term stable product quality.
Source: Packaging News
