Current practice in the cereal industry is the use of multi‐colored graphics on plastic‐foil constructions and various coupons and premiums as packaging inserts. The volatiles in these inserts, if not controlled, can impart undesirable flavor to packaged foods. Volatiles isolated from various printed coupons and premiums exhibit a wide range of component concentration and odor. Chemical and organoleptic methods for measuring simulated volatile transmission from coupons and premiums through overwrap films have shown classical materials to be unsuitable in many cases. Instrumental measurements showed a polyester/PVDC/polyester film to be an almost absolute barrier to premium and coupon volatiles at the concentrations normally encountered. Copyright © 1979, Wiley Blackwell. All rights reserved
