Tea storage process: Flavor scalping in green tea caused by plastic packaging materials

Abstract

Flavor scalping, a food quality loss caused by packaging materials. The study investigated the volatile compounds in food plastic packaging materials, green tea, and their interactions during storage. Staleness in green tea was characterized by increased alcohols, aldehydes, and ketones, with the severity varying based on the packaging material. Polyethylene (PE), polyethylene terephthalate (PET), and aluminum-plastic composite (AP) packaging exhibited lower adsorption capacity for tea volatile compounds, contributing to the stability of these compounds during storage. Furthermore, nine off-odor volatile compounds were identified in seven types of packaging materials. Notably, migration of 2,4-di-tert-butylphenol, a compound with a leather-like odor found in higher concentrations in polypropylene (PP) packaging, resulted in a decline in the sensory evaluation scores of the green tea infusion. Hence, the adsorption capacity and migration of odor compounds from packaging materials are crucial factors for green tea flavor. These findings provide insights into flavor scalping in green tea.