Search results for "Off-flavour"
showing 7 items of 7 documents
Characterization of the biosynthesis of saponins during seed development in peas (Pisum sativum)
2019
National audience; The use of pulses as ingredients for the production of food products rich in plant proteins is increasing. However, protein fractions prepared from pea or other pulses contain significant amounts of saponins, glycosylated triterpenes which can impart a bitter taste to the final food product. Bitter flavours are currently either removed by energy-requiring physico-chemical treatments or masked by additives. We are in the process of identifying and characterizing the genes involved in saponin biosynthesis during pea seed development, with the objective of identifying mutants in which seed saponins no longer accumulate. To do this we have applied a saponin extraction protoco…
Formation of 2,4,6-trichlorophenol and 2,4,6-trichloroanisole during treatment and distribution of drinking water
1995
Biomethylation of 2,4,6-trichlorophenol to the potent off-flavour compound 2,4,6-trichloroanisole has previously been found to cause taste and odour problems in drinking water. In the present study, both compounds were detected in seemingly unpolluted surface waters. However, the highest concentrations of 2,4,6-trichloroanisole in tap water were caused by the formation of 2,4,6-trichlorophenol during chlorine disinfection of drinking water and subsequent methylation of this compound in the distribution system. Analysis of samples from several sites in the investigated distribution systems showed that there was a substantial spatial and temporal variation of the concentration of both 2,4,6-t…
Recent Development in Analytical Methods for Identification of Off-Flavour Compounds
1983
The best resolution of individual off-flavour compounds is achieved by glass or quartz capillary gas chromatography. A special two-column system was used by which simultaneous instrumental detection and sniffing (odour desorption) of odorous compounds could be done. The measuring detectors were flame ionization (FID), electron capture (ECD), flame photometric (FPD) and a mass spectrometer (MS). Structural assignments of the odorous substances were done from MS data and verified by model compounds. Before the GC run the sample was collected at the head of the double column using a cold trap device. The sample for analysis was injected in liquid form or, more efficiently, thermally desorbed f…
The influence of storage conditions on flavour changes in human milk
2009
http://www.sciencedirect.com/ ; http://www.elsevier.com/; International audience; The effects of freeze-storage on human milk have been investigated with regard to sensory changes and modifications in the molecular composition of constituent odour-active volatiles. Sensory evaluation showed that fishy-metallic odour attributes are generated during storage, as are rancid-sweaty odour notes, which were described by panellists to be highly unpleasant. To monitor the dynamics of off-odour development in human milk, sensory evaluation in both orthonasal and retronasal mode was performed at defined time intervals of storage, with parallel evaluation of human milk samples that had been heated prio…
Sorption of 4-ethylphenol and 4-ethylguaiacol by suberin from cork
2015
International audience; Cork shows an active role in the sorption of volatile phenols from wine. The sorption properties of 4-ethylphenol and 4-ethylguaiacol phenols in hydro-alcoholic medium placed in contact with suberin extracted from cork were especially investigated. To that purpose, suberin was immersed in model wine solutions containing several concentrations of each phenol and the amount of the compound remaining in the liquid phase was determined by SPME-GC-MS. Sorption isotherms of 4-ethylguaiacol and 4-ethylphenol by suberin followed the Henry's model. The solid/liquid partition coefficients (KSL) between the suberin and the model wine were also determined for several other volat…
Potential Off-Flavour Compounds from Chloro-Bleaching of Pulp and Chlorodisinfection of Water
1983
Chlorobleaching of pulp is the most important source of organochlorine pollutants in the Finnish aquatic ecosystems. Similar types of pollutants are formed during chlorodisinfection of water. The model compound approach employed in our laboratory has revealed the structures and amounts of pollutants formed and has made the interpretation and assay of individual organochlorine compounds in the environment possible. Tainting of fish near chlorination plants is frequently observed. Especially chlorinated phenols and anisoles (microbial metabolites of the former) are chlorination products which are known to have a strong odour and taste at very low concentrations. Other chlorinated products, wh…
Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing
2018
Background Meat has a complex physical structure and chemical composition that is very prone to oxidation. Plants are sources of biologically active compounds (antioxidants) of interest as potential raw materials for meat processing, primary as replacements for synthetic additives. Some examples are essential oils from aromatic plants that are usually unstable under common processing and storage conditions and exhibit strong smell and off flavour. Hence, stable delivery systems like encapsulation are required. Scope and approach Encapsulation, and particularly spray-drying, offers protection of active compounds, their controlled and targeted release in food products and ability to mask unac…