Taints And Off Flavours

Taints and off-flavours Dipl- Ing. Ján Peťka, PhD. Negative influence of some volatiles on the acceptance of foods and beverages

Road map ,[object Object],[object Object],[object Object]

Buono , b rutto , cattivo …? ,[object Object],il buono il cattivo

Buono , b rutto , cattivo …? ,[object Object],Buono , b rutto , cattivo

Taints and off-flavours - What ar e they? Taints and off-flavours - What are they? ,[object Object],[object Object],[object Object]

Consumer dissatisfaction Defects originating from environment (e . g. from air , water , packaging …) Defects formed in food or beverage due to degradation of its components (n on enzymatic browning , action of MO a nd their enz ymes or native enzymes ) evaporation , reaction of VOC with the base ,[object Object],TAINTS OFF-FLAVOURS Loss of characteristic flavor , or its unbalance

Taints Taints ,[object Object],earthy, musty ,[object Object]

De s infe ction , pestic ides a nd detergent s ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Taints from packagings ,[object Object],[object Object],[object Object]

Taints from packagings ,[object Object],[object Object]

Taints from packagings ,[object Object],[object Object],[object Object],[object Object]

Copper ,[object Object],[object Object],[object Object]

Off-flavors – Nonenzymatic browning Off-flavors – Nonenzymatic browning ,[object Object],[object Object],[object Object],[object Object],[object Object]

Stale ,[object Object],[object Object],[object Object],[object Object]

Light induced off-notes ,[object Object],[object Object],[object Object],turpentine caraway lime eucalyptus orange solvent STALE ,[object Object]

Light induced off-notes ,[object Object],[object Object],[object Object],[object Object],[object Object]

Light induced off-notes Aminoacids Valine Cisteine Methionine Reducing saccharides Fructose Glucose Catalysators Riboflavín light cabbage, vegetable broth ,[object Object]

Decomposition of citral ,[object Object],[object Object],[object Object],[object Object],[object Object],turpentine lime Concord grape lemon leather ,[object Object]

Sweetish-pineapple off-note ,[object Object],[object Object],[object Object]

Degradation of ferulic acid ,[object Object],[object Object],[object Object],Old fruit, putrid ,[object Object]

Transformation of ascorbic acid ,[object Object]

Conversion of ascorbic a. into „sotolon“ ,[object Object],[object Object],+

Degradation of thiamine ,[object Object]

Vitamin note in orange beverage ,[object Object],Meaty, vitamine B Vitamine, rice-bran

Off-flavors – Enzymatic changes Off-flavors – Enzymatic changes ,[object Object],[object Object],[object Object],[object Object]

Lipoxygenase ,[object Object],[object Object],[object Object],[object Object],[object Object]

Lipase ,[object Object],[object Object],[object Object],[object Object]

Proteases ,[object Object],[object Object],[object Object]

Direct action of microorganisms ,[object Object],[object Object],[object Object]

Direct action of microorganisms ,[object Object],[object Object],[object Object],[object Object]

Direct action of microorganisms ,[object Object],[object Object],[object Object],[object Object],[object Object]

Weakening of aroma Weakening of aroma ,[object Object],[object Object],[object Object]

Solution? Solution? ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

If it happend... Processing of complaints If it happend... Processing of complaints ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Thank you for your attention ! [email_address] www.akras.at Literature: G. Reineccious: Off-flavors and Taints in Foods, In: Flavor Chemistry and Technnology, Taylor & Francis 2006 R. Marsili: Off-Flavors and Malodors in Foods: Mechanisms of Formation and Analytical Techniques , In: Techniques for analyzing food aroma, Marcel Dekker, 1997 R . J. McGorrin : Character Impact Compounds: Flavors and Off-Flavors in Foods , In: Flavor, Fragrance and Odor Analysis, Marcel Dekker, 2002

Taints And Off Flavours

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