Packaging-flavour interactions 157 characteristics during storage has been commonly observed (Marshall et al. 985, Moshonas and Shaw 1989a, b). LDPE laminated carton packs, such as etra Brik and Combibloc, are commonly used for packaging aseptically filled juices. LDPE is able to absorb considerable amounts of flavour compounds(Arora et al., 1991, Nielsen et al, 1992, Van Willige et al. 2002a). Therefore, food industries often correct this absorptive effect by adding excess flavour compounds to the food for keeping taste and flavour acceptable for consumers until the end of the product,'s shelf-life (lebosse et al, 1997) Although instrumental analysis indicates that considerable amounts of flavour compounds are absorbed into polymeric packaging and that the loss of flavours may be high enough to affect the sensory quality of a packaged food, only few authors have conducted sensory tests to go along with the analytical results(durr et al., 1981, Kwapong and Hotchkiss, 1987, Mannheim et al, 1987 Moshonas and Shaw, 1989b, Sharma et al, 1990). Durr et al.(1981) reported that absorption of d-limonene up to 40%did not affect the sensory quality of orange juice during three months storage at 20oC d-Limonene was suggested scarcely to contribute to the flavour of orange juice. Moreover, they even considered limonene absorption as an advantage, since limonene is known as a precursor to such off-flavour compounds as a-terpeniol. They also reported that the storage temperature was the main quality parameter for the shelf-life of orange Juice Kwapong and Hotchkiss(1987) found that assessors were able to detect significant differences in odo oils from aqueous model solutions by LDPE strips. Moshonas and Shaw (1989a)reported significant reduced flavour scores using a sensory panel in a commercial aseptically packaged orange juice stored for six weeks at 21C and 26C. The detected flavour changes were caused by the combined loss of limonene due to absorption together with the increase of potential off-flavour compounds. Mannheim et al.,(1987) found that the product shelf-life of orange and grapefruit juices was significantly shorter in LDPE laminated cartons than in glass jars. A loss of ascorbic acid and an increase in brown colour was observed and a 40% decrease of limonene was found: other volatiles were not assayed. After ten weeks of storage at 25.C they revealed a difference in taste. Sharma et al.(1990) reported that PE and PP contact did not cause perceptible changes in sensory quality of fruit squash(orange and lemon)and beverages(mango, orange and blue grapes). Pieper et al., (1992) stored orange juice in glass bottles and in LDPE laminated cardboard packages at 4C for 24 weeks. Absorption of d-limonene up to 50% and small amounts of aldehydes and alcohols by the packaging materials did not affect the sensory quality of orange juice significantly. A reason could be the low storage temperature. Sadler et al, 1995 reported that no evidence was found that flavour absorption directly altered sensory characteristics of orange juice through general or selective absorption of volatile compounds by LDPE, PET and EVOH after three weeks of storage at 4.5%C Marin et al.(1992)exposed orange juice to LDPE and an ionomer (i.e. Surlyn). The polymers absorbedcharacteristics during storage has been commonly observed (Marshall et al., 1985, Moshonas and Shaw 1989a, b). LDPE laminated carton packs, such as Tetra BrikÕ and CombiblocÕ, are commonly used for packaging aseptically filled juices. LDPE is able to absorb considerable amounts of flavour compounds (Arora et al., 1991, Nielsen et al., 1992, Van Willige et al., 2002a). Therefore, food industries often correct this absorptive effect by adding excess flavour compounds to the food for keeping taste and flavour acceptable for consumers until the end of the product’s shelf-life (Lebosse´ et al., 1997). Although instrumental analysis indicates that considerable amounts of flavour compounds are absorbed into polymeric packaging and that the loss of flavours may be high enough to affect the sensory quality of a packaged food, only few authors have conducted sensory tests to go along with the analytical results (Du¨rr et al., 1981, Kwapong and Hotchkiss, 1987, Mannheim et al., 1987, Moshonas and Shaw, 1989b, Sharma et al., 1990). Du¨rr et al. (1981) reported that absorption of d-limonene up to 40% did not affect the sensory quality of orange juice during three months storage at 20ºC. d-Limonene was suggested scarcely to contribute to the flavour of orange juice. Moreover, they even considered limonene absorption as an advantage, since limonene is known as a precursor to such off-flavour compounds as -terpeniol. They also reported that the storage temperature was the main quality parameter for the shelf-life of orange juice. Kwapong and Hotchkiss (1987) found that assessors were able to detect significant differences in odour profile due to absorption of citrus essential oils from aqueous model solutions by LDPE strips. Moshonas and Shaw (1989a) reported significant reduced flavour scores using a sensory panel in a commercial aseptically packaged orange juice stored for six weeks at 21ºC and 26ºC. The detected flavour changes were caused by the combined loss of limonene due to absorption together with the increase of potential off-flavour compounds. Mannheim et al., (1987) found that the product shelf-life of orange and grapefruit juices was significantly shorter in LDPE laminated cartons than in glass jars. A loss of ascorbic acid and an increase in brown colour was observed and a 40% decrease of limonene was found; other volatiles were not assayed. After ten weeks of storage at 25ºC they revealed a difference in taste. Sharma et al. (1990) reported that PE and PP contact did not cause perceptible changes in sensory quality of fruit squash (orange and lemon) and beverages (mango, orange and blue grapes). Pieper et al., (1992) stored orange juice in glass bottles and in LDPE laminated cardboard packages at 4ºC for 24 weeks. Absorption of d-limonene up to 50% and small amounts of aldehydes and alcohols by the packaging materials did not affect the sensory quality of orange juice significantly. A reason could be the low storage temperature. Sadler et al., 1995 reported that no evidence was found that flavour absorption directly altered sensory characteristics of orange juice through general or selective absorption of volatile compounds by LDPE, PET and EVOH after three weeks of storage at 4.5ºC. Marin et al. (1992) exposed orange juice to LDPE and an ionomer (i.e. Surlyn). The polymers absorbed Packaging-flavour interactions 157