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This review discusses the phenomenon of flavor scalping in food packaging, where volatile flavor compounds from food are absorbed by packaging materials, leading to a loss of flavor quality. It highlights the factors influencing this process, including the properties of both the flavor compounds and the polymers used in packaging, as well as external conditions such as temperature and humidity. The review emphasizes the importance of addressing flavor scalping to maintain food quality and safety, particular

Author

coaquiranilver116

Language

EN