Scalping of aroma compounds from food simulants into polyethylene terephthalate laminated steel.

The equilibrium absorption amount of each flavor component was dependent on the temperature under the same concentration (500 µL L-1 ). The Fickian diffusion model was used for fitting the experimental kinetics values satisfactorily (R2  = 0.9158-0.9885). © 2019 Society of Chemical Industry.