Application of dispersive liquid-liquid microextraction in determination of menthol absorption from yogurt drink into polyethylene terephthalate bottles

Absorption of flavor compounds from food into the package is one of the interactions which occur between food and packaging material. This phenomenon is of high importance، because absorption of flavors into the packaging material could diminish the flavor intensity of the product as well as loss of mechanical/border properties of the packaging material، so the final loss of quality in the food product will be appear. Absorption of menthol (mint flavor agent) from yogurt drink into the PET was studied at three storage temperature (4، 25 and 45°C). Solvent extraction method used for extraction of menthol from PET bottle and dispersive liquid-liquid mixroextraction used for preconcentration of extracted solution before instrumental analysis by GC. Quantification of menthol performed using gas chromatograph coupled with FID detector. The results showed that the absorption of menthol into the packaging material is a time and temperature dependent phenomenon so that the content of menthol absorbed into bottle increases with elevation in time and temperatures. The mathematical model represented fickian diffusion in the absorption of menthol into polyethylene terephthalate bottles.