Influence of the packaging material (glass or laminated carton packaging) on chemical and sensory properties of a multivitamin nectar was investigated. The nectar was stored at 37(deg)C for 7 wk. Headspace solid phase microextraction and GC MS were used to determine changes in concn. of various volatile compounds over the storage period. Sensory properties in the nectar packaged in the 2 types of material were compared using difference tests. Results showed that changes in levels of various volatile compounds were dependent on the packaging material, and these changes were due to "flavour sorption" effects. In contrast to previous studies, these chemical changes had unfavourable effects on the sensory properties of the nectar stored in laminated carton packages.
