Résumé
This article deals with evolution of packed foodstuff quality with time of storage. The transport of small volatile molecules (flavor compounds, water vapor, and gases) into and through flexible food packaging materials is reviewed, as well as their multiple transfers. Sorption, diffusion, and permeation phenomena are distinguished. Transport properties are largely determined by packaging characteristics, flavor molecules properties, food matrix composition, and environmental conditions. Transfer of small volatile molecules into and through food packaging materials can modify food quality and properties of the packaging materials, thus possibly altering packed foodstuff shelflife. More research is required on transport of flavor molecules through packaging materials by considering liquid and solid food matrices flavored with mixtures of aroma compounds at more realistic concentrations; interactions of aroma compounds with food matrices, and with packaging being followed during storage in given environmental conditions.