The effects of selected aldehydes, ketones and carboxylic acids on off-flavours in water |
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| Authors: | Thorbjö rn Andersson ,Gunnar Forsgren,& Tim Nielsen |
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| Affiliation: | Department of Material Development, Tetra Pak Research and Development AB, Lund, Sweden; Laboratory for Sensory and Chemical Analysis, Iggesund Paperboard, Strömsbruk, Sweden; SIK –The Swedish Institute for Food and Biotechnology, Lund, Sweden |
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| Abstract: | The effects of selected aldehydes, ketones and carboxylic acids on the development of off‐flavours in water were studied. Combinations of hexanal, octanal, 2‐octanone, 5‐nonanone, hexanoic acid and nonanoic acid were rated by the off‐flavour intensities they created in water at concentrations just at or below the threshold value of each analyte. Two different sensory panels evaluated the off‐flavours induced by different combinations of the analytes. The observations of the two panels agreed well. From these studies, it could be concluded that aldehydes play an important role in the development of off‐flavours intensities in water. There were synergistic effects between aldehydes and ketones, as well as between aldehydes and carboxylic acids. Small amounts of aldehydes and carboxylic acids – well below their respective threshold values – caused an increase in the off‐flavour intensity. No synergism between ketones and carboxylic acids could be observed. |
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| Keywords: | Aldehyde carboxylic acids degradation products ketone polyethylene sensory evaluation threshold value |
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