More Related Content Similar to The Good The Bad And The Ugly The Impact Of Off Flavours And Taints On Product Quality (20) More from BillSimpson19 (8) The Good The Bad And The Ugly The Impact Of Off Flavours And Taints On Product Quality1. The Good the Bad and the Ugly The Impact of Off-flavours and Taints on Product Quality Dr Bill Simpson Cara Technology Limited www.cara-online.com Introduction to Flavours and their Applications Leatherhead Food Research 9 – 11 November 2010 9. Consumer impact “It’s different” “It’s not quite right” “I’m not sure I like this” “There’s something wrong here” “I’m worried” “Help!” Consumer impact 10. Ecomomicimpact 2010 One chemical consumer impact 2-Methyl napthalene Contaminant from cereal packaging 28 million boxes of cereal recalled 12. Categories of off-flavours and taints Halophenols Sulphur compounds Aldehydes Peptides categories Haloanisoles Other phenolics Acids Heterocyclic compounds Esters Hydrocarbons Metals Bases 34. The two flavours found to act synergistically to give a flavour intensity which belied their low concentration 35. Butyric acid produced at one stage of the production processed influenced diacetyl concentrations at a later stage – two different microbiological eventsoff-flavours 39. This organism can grow at very low pH values in fruit juice to cause flavour spoilage – can also produce 2,6-dibromophenol and 2,6-dichlorophenol 60. Source was material derived from paint used in the maltings which reacted with yeast-derived H2S in the breweryoff-flavours 64. Long-range UV light cleaves fatty side chain from hop bitter acid – requires vitamin co-factor – side chain reacts with sulphur compound to generate MBT 112. Traced to sulphur compounds, including methanethiol, dimethyl disulphide, dimethyl trisulphide – derived from CO2 gas ingredient 117. ..... and a huge number of compounds derived from inks, plasticizers, glues, lubricants etc 121. Sensory work showed that most of the compounds present did not give rise to the type of flavour identified 126. Identified by GC-MS as 2,4,6-trichloroanisole, together with its precursor 2,4,6-trichlorophenol 128. Source not yet identified but likely to involve exposure to wood preservatives and the action of moulds on those preservativestaints 145. In the brewing industry a performance assessment scheme has been operating for almost 10 years - >7,000 assessors in 450 breweriesprevention 148. Understanding the factors which pre-dispose a production process to problems – implementation of robust preventative measuresprevention 150. Look for patterns of flavour non-conformances to identify root causesprevention % of samples affected 154. Sensory testing is the key defence with analytical techniques helping with identification of root causes 155. Myriad sources of problems but considerable literature and knowledge on the subject with knowledge of relevance to multiple industriessummary 156. Contact details Cara Technology Limited Leatherhead Enterprise Centre Randalls Road Leatherhead Surrey KT22 7RY UK Tel +44 1372 822218 Fax +44 1372 821599 www.cara-online.com bill.simpson@cara-online.com contact