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The effects of selected aldehydes, ketones and carboxylic acids on off-flavours in water
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID iD: 0000-0002-8796-9070
2005 (English)In: International journal of food science & technology, ISSN 0950-5423, E-ISSN 1365-2621, Vol. 40, no 9, p. 993-1004Article in journal (Refereed) Published
Abstract [en]

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. © 2005 Institute of Food Science and Technology Trust Fund.

Place, publisher, year, edition, pages
2005. Vol. 40, no 9, p. 993-1004
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8732DOI: 10.1111/j.1365-2621.2005.01033.xOAI: oai:DiVA.org:ri-8732DiVA, id: diva2:966605
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-08-14Bibliographically approved

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Nielsen, Tim

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