A unique device for measuring the fragrance that penetrates into raw materials has been successfully developed in the Swedish Iggesund Paperboard laboratory for sensory and chemical analysis. This will bring about a major change in food packaging. How to seal packaging materials and how fragrances enter and release can determine the need How much fragrance should be added to the packaged food, or the effect of different environmental storage on the product inside the package. Gunnar Forsgren, a laboratory technology manager, said: “People usually look at the effects of oxygen, water, and carbon dioxide on different packaging materials, but now we can measure the aroma of solids or liquids, and we can measure the effects of four different flavors simultaneously.†He predicts This method is very valuable to experts who are developing various types of coated cardboard.
Iggesund's cardboard is used to package sensitive products such as food and candy. Similar to other packaging materials, paperboard affects the odor and taste of the product by releasing and absorbing fragrance.
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