Effect of Storage Time, Storage Temperature and Type of Can Packages on Migration of Aluminum into Non-alcoholic, Classic Malt Beverage and Its Sensory Evaluation

Because of the toxicity of aluminum and the substantial growth of consumption of non-alcoholic beer packaged in aluminum cans, the efficiency of aluminum-coated cans is a major concern. In this study, the effects of storage time and temperature and type of can packages on migration of aluminum into nonalcoholic, classic malt beverage and its sensory evaluation were investigated.
Two different cans (domestic and imported), filled at the same day, were randomly selected. The samples were kept under specified conditions to the expiration date for one year. The coating features of the two cans were evaluated using both chemical and instrumental methods. The aluminum concentration was measured using ICP-OES instrument, and the sensory evaluation was carried out by 9 trained assessors.
Although the aluminum foil constituents and composition and the coating ingredients were similar in both cans, the inspection of the cans coatings showed that the thickness and the weight of the coating in the imported cans are higher than in the domestic cans, while their porosity is less. The imported cans’ coating was made of polyethylene terephthalate and the coating of the domestic cans was made of epoxy phenol. The temperature and storage time had little effect on the migration of aluminum into the imported cans but it was meaningful in the domestic cans. The metallic taste was also higher in unflavored beers than in flavored beers, with storage time less effective in flavored cans.
The results showed that although the concentration of aluminum was beyond the health risk in both cans, but temperature and storage time can effect on the aluminum migration. Furthermore, the added flavor has a hiding effect on metallic taste.