EDGE AROMA CARRYOVER Different types of sealing materi- als were exposed for weeks, and in some cases even months, to everything from aromatic fruit juice and cola-flavored sodas to vodka, detergents, and curry-spiced tomato ketchup. The aim was to determine the susceptibility to flavor migration, as well as the durability of sealing materials when exposed to heat and to the cleaning chemicals used in the industry. Simultaneously, Krones’ R&D Lab in Neutraubling, Germany, evaluated flavor migration through both gas chromatography and human test panels. “To measure the amount of aroma that migrates, the exposed seal- ing materials were left in water for “The Isolast® materials did not absorb aromas and showed virtually no detectable effect on the taste of subsequent beverages.” Martin Krüger, Trelleborg different periods of time,” Beierle says. “Then we let a group of 20 to 30 people evaluate and rate the water.” The result: both good news and bad news. The good news is it gave new in-depth knowledge about how different types of elas- tomers behave when exposed to strong flavors, heat, and cleaning chemicals. This information now helps customers choose the most suitable seal. The bad news is that the most commonly used sealing material in the food and beverage industry, epdm (ethylene propylene diene monomer rubber), turned out to be the most susceptible to aroma carryover, increasing the risk of PHOTO: SHUTTERSTOCK 6 | 2.2021 T·TIME W W W.T R E L L E B O R G . C O M
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