Edward A. Tavss

Analysis of flavor absorption into plastic packaging materials using multiple headspace extraction gas chromatography

Abstract An instrumental technique based on multiple headspace extraction gas chromatography (MHE-GC) was developed and used to determine the quantity and composition of flavor absorbed by plastic packaging materials in contact with flavored dentifrice or neat flavor oil. This procedure permitted determination of the flavor barrier efficacy of various polymer films and laminates. In addition, the dentifrices in contact with the plastic packaging materials were also analyzed. A materials balance was obtained.

Flavor characterization of dentifrices using kinetic headspace gas chromatography

Abstract A new instrumental technique, kinetic headspace gas chromatography (KHS-GC), was developed to measure relative quantity and composition of flavor released from dentifrices into the headspace of sealed vials, before equilibrium was attained. Dentifrice formulations varying in composition or processing were analyzed for volatile flavor components, providing a quantitative instrumental determination of the effect of these factors on flavor. High correlations were found between the results of the KHS-GC procedure and human perceived flavor attributes of dentifrices as determined by trained sensory panelists. This method has applications in a wide array of product categories, such as foods, beverages and personal care products.

Effect of protein cationicity on inhibition of in vitro epidermis curling by alkylbenzene sulfonate

Dilute solutions of linear alkylbenzene sulfonate (LAS), an anionic detergent, caused strips of epidermis to twist and curl. Four commercially available protein hydrolysate mixtures and a synthetic peptide, when added to the LAS solution, countered this to varying degrees, from the epidermis being as distorted as the LAS control to as flat as the water control. A study to determine the contribution of these materials’ positive charge (isoionic point) to in vitro epidermis flatness demonstrated a direct linear relationship, i.e., the more positive the charge the flatter the epidermis. This effect was even discernible in a 1 to 30 ratio of a highly cationic protein to detergent. One of the protein mixtures, which was then fractionated according to charge, showed a linear regression correlation coefficient of 0.86 for this relationship. Because the twisting and curling of epidermis has been demonstrated to be related to human skin irritation, these results suggest that positively charged proteins might increase the mildness of solutions containing anionic detergents.

Flavor characterization of dentifrices using equilibrium headspace gas chromatography

Abstract Equilibrium headspace gas chromatography was used to measure quantity and composition of flavor released from dentifrices into the headspace of sealed vials. Dentilfrice formulations varying in composition were analyzed for volatile flavor components after thermodynamic equilibrium between the gas (headspace air) and liquid phase (dentifrice) was established. Comparison of dentifrice formulations allowed for determination of the effect of individual components of flavor binding. This information is useful to formulators, since knowing the extent of the effect of dentifrince components on flavor release allows the formulator to intelligently modify the dentifrice components/flavor. This technique is advantageous over the previously reported kinetic procedure in that the results of equilibrium headspace gas chromatography are not complicated by the effect of varied viscosity.