Off-flavors in Food
aromaLAB? A Tentamus Company
(PresseBox) - It is an unpleasant experience, and unfortunately it happens to almost everybody sooner or later: A certain food or drink does not taste like it should or did the previous day.
Off-flavors are taints in food products caused by the presence of undesirable flavor compounds. In many cases, traces of a single compound can spoil the flavor of the product to the point where it is no longer edible. Examples of off-flavors include 2,4,6-trichloroanisole (mouldy off-flavor) in wine, skatole and p-cresol (fecal, horsestable-like off-flavor) in white pepper, methional (?sunlight? flavor) in milk or geosmin (earthy off-flavor) in cocoa products.
Common causes for the formation of undesirable compounds during processing or storage are excessive heating, exposure to sunlight, microbial activity, carry-over processes during production, the use of flawed raw materials or inappropriate packaging. However, it would be wrong to assume that certain compounds cause off-flavors as a matter of principle, it always depends on the product. For example, methional, which causes an unpleasant off-note in milk exposed to sunlight, is an important contributor (a so-called ?key aroma compound?) to the aroma of boiled potatoes. Similarly, geosmin, which is an undesirable compound in cocoa products due to its earthy odor quality, is crucial for the aroma of beetroot
Since off-flavors can be generated by an immense variety of compounds, with concentrations in the range of ppb or ppt often being sufficient to spoil an originally delicious flavor thoroughly, they represent a considerable analytical challenge.
How aromaLAB can help:
With more than ten years of experience in the field of flavors, aromaLAB helps clients to elucidate off-flavors in various food products, beverages, tobacco products and consumer goods. By combining sensory and instrumental methods, the respective aroma compounds are firstly identified and, secondly if necessary, quantified. Once the compound which is causing a certain off-flavor is known, conclusions can be drawn as to what caused the formation of the compound or how it found its way into the product.
If there is an unpleasant change in the flavor of your product, please do not hesitate to contact aromaLAB
Adress:
aromaLAB GmbH
Semmelweisstr. 3
82152 Planegg
Tentamus Group GmbH was founded in 2011. Tentamus is a global product and safety group with a core presence in Europe, UK, Israel, China and the USA. Accredited and licensed Tentamus Group tests, audits and consults on all products involving the human body (food & feed, pharmaceuticals & medical, agrochemicals, cosmetics, agriculture & environment and nutraceutical & supplements). Tentamus Group is represented in over 50 locations worldwide. More than 2,500 highly-trained staff members work in over 1 million square feet of laboratory and office spaces. For further information please visit www.tentamus.com.
Tentamus Group
An der Industriebahn 5
13088 Berlin, Germany
www.tentamus.com
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Tentamus Group GmbH was founded in 2011. Tentamus is a global product and safety group with a core presence in Europe, UK, Israel, China and the USA. Accredited and licensed Tentamus Group tests, audits and consults on all products involving the human body (food&feed, pharmaceuticals&medical, agrochemicals, cosmetics, agriculture&environment and nutraceutical&supplements). Tentamus Group is represented in over 50 locations worldwide. More than 2,500 highly-trained staff members work in over 1 million square feet of laboratory and office spaces. For further information please visit www.tentamus.com.Tentamus GroupAn der Industriebahn 513088 Berlin, Germanywww.tentamus.com
Datum: 03.09.2018 - 04:00 Uhr
Sprache: Deutsch
News-ID 1540469
Anzahl Zeichen: 4642
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Planegg, Germany
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Kategorie:
Energy & Utilities
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