Anglers blithely talk about bait 'shelf life' as if it's a definitive (temporally/time wise) and 'additives' and 'flavours' almost as though they're magic potions, whereas the former will actually vary vastly depending on storage conditions (and how clinical the bait manufacturer has been in the production process) and the latter are mere individual chemicals, mixtures of chemicals, and compounds (of various ages and purity).
In 99%+ of cases, the degradation of flavours/additives and the shortening of shelf life (mixes/pastes/boilies [and pellets]) will be caused entirely by oxidation. If you can reduce that oxidation, then the items will remain stable (unchanged/
in stasis). (Think about luncheon meat. In itself it's probably got a 'self life' of a few days, but in a hermetically sealed tin it will last for decades, and in a freezer, centuries most probably.
Oxidation is a (fairly simple) chemical reaction and the rate of this reaction will be influenced by various (environmental) factors.
1/. Temperature (the higher the temperature, the faster the reaction i.e. the oxidation)
2/. Concentration of the reactive substance in the item.
3/. Particle size of solids in powers and pastes : the smaller the particle size, the greater the particle surface area, and the greater area that can react with the available oxygen (via adsorption and absorption). In liquids, the amount of airspace in container it's stored will be be critical.
4/ The degree of agitation/mixing of liquids. That is, if the liquid is shaken regularly then the air/oxygen in the available airspace above the liquid will be regularly shaken into the liquid, and lead to more/faster oxidation) ).
5/. the amount of oxygen available to react on that surface area (including the volume of air space in bottles etc).
6/. Radiation, that is, in this case, light (the more radiation there is, the faster the oxidation will take place). To put it simply, radiation 'excites' molecules, and makes then move about more, and react more.
So, your 'enemy' is oxygen, or more accurately, oxidation....and your (practical, and 'tactical
) 'weapons'are.
A/. Temperature : keep item at lowest temperature possible.
B/. Restrict the amount of oxygen available to the item. Securely fasten, open containers only when necessary, and if possible fill out into smaller containers and leave minimal airspace in said containers. I'd suggest tall/thin containers, them being better than wide ones as item's surface area will be reduced (and with soft walled plastic containers, the airspace may be 'squeezed out'). And consider using vacuum sealed plastic bags if bags are to be be your method of storage.
C/. Reduce radiation : store in a dark space.
Whatever the item, and I do mean whatever, the degree of degradation can be relatively easily controlled by being mindful of above variables/factors. If THE most reactive (i.e. those with the stated shortest shelf life) flavour/additive/mix/bait is denied oxygen, kept at lowest temperature possible, kept in the dark, it will last for years.
The only thing that may not last is your confidence in it.
PS... items in a paste form will be most vulnerable to the process of oxidization/degradation, especially those that contain water and contain finely ground particles.
PPS... most flavours, additives etc are made from chemicals/chemical mixtures, and these individual chemicals/mixes will often have been made in relatively large processing plants, and may have been made/produced years ago. These chemicals are mixed together by bait manufactures (in large tubs/vats etc), filled out, and put in stock. Therefore the ingredients within supplied flavours/additives may be many years old before you receive them.
PPS... if freezing boilies then it's better to add a little glug to them first, as freezing may lead to some dehydration. And on a minor, almost irrelevant note, consistency of certain items can change on storage/freezing. For example, items that are composed via a structure of cellular (aqueous) walls . That is, try freezing a tomato, or berries
we will have to buy some mate.
