Sensory analysis of polystyrene packaging material taint in cocoa powder for drinks and chocolate flakes

Abstract

Polystyrene packaging material taint was sensorily evaluated in cocoa powder for drinks and chocolate flakes using short‐cut signal detection measures on differences between control and test samples and on recognition of styrene. No differences were observed in cocoa powder for drinks and plain chocolate flakes treated with 0.5 dm² polystyrene of 1 mm thickness. However, differences were detected in milk chocolate flakes and plain chocolate flakes, which were in contact with a larger area or thicker polystyrene packaging material. The latter results were confirmed by the styrene recognition test, so polystyrene is a potential source of off‐flavour for chocolate products. The amount of residual styrene in the polystyrene used was about 320 ppm, while the amounts of styrene ranged from 7 to 132 ppb in cocoa drinks and from 414 to 1447 ppb in chocolate flakes.

Keywords:

• taint
• polystyrene
• packaging
• cocoa products
• sensory analysis