Résumé
Aroma compound could be lost during food storage in polymer packaging by transfers through material. The aim of this study was to develop a method that allows evaluating wine aroma compounds permeation through active PET bottles. A semiquantitative method has been adapted to the system. Results showed a regular permeation of all studied aroma compounds but a high variation between replicates. In active PET bottle containing 1% of oxygen scavenger, amount lost by permeation after 12 months storage at 20°C was about 6.13 +/- 0.37 mg/bottle. When 50% of recycled PET was added to active PET bottle, permeation rate was increased about 15%. The study of sorption of aroma compounds in both polymer matrices did not allow to explain this difference of permeation, but the structure of recycled PET seemed to induce modifications in aroma compound diffusion through active PET which could increase transfer.