If a chemical nature of a flavor compound (including off-flavor) is identified, it can be assigned to a specific production step, ingredient, material or a chemical reaction. Consequential flavor enhancement, stability and shelf-life studies will guarantee the improvement of your product.
Flavor profiling is not only essential for off-flavor detection, but also if the product is considered as especially outstanding.
Flavor profiling of herbs of different origin and processing (fresh, frozen, freeze-dried, dried, steam treated) using descriptive sensory analysis, GC-MS, GC-olfactometry and fluorescence spectrometry.
Excellent chocolates from Kalev Chocolate Factory (Estonia) and Pure Chocolate (Latvia) have been profiled using descriptive sensory analysis.
Identification of off-flavors in vanilla sugar showed presence of octanoic and decanoic acid (vegetable-like off-odors) most probably resulting from microbiological contamination.
Key odor-active compounds in natural cider were found to be ethyl butyrate (apple), isopentylacetate (banana), 1- octen-3-one (mushroom), hexyl acetate (fruity) and beta-damascenone (honey, apple) using GC/MS and GC-O.
Pickles had developed an off-odor during storage. After investigation, it was found to be 2-chloro-6-methylphenol (plastic, chalk, chemical off-odor), a reaction between o-cresol (herbicide residue on cucumbers) and Na-hypocrite (disinfectant).
Taco spice mix with “moldy” off-odor. Using GC/MS, it was found that the odor of oregano (taco mix ingredient) was off-balanced. Small amount of thymol and large amounts of camphor, borneol, α-terpineol and bornyl acetate resulted a moldy odor perception. The supplier had mixed a cultured oregano with some wild oregano.
Continuous off-flavor complaints in different lemon peppers was a result of low raw material quality. Black pepper odor is well influenced by heat while drying and grinding, growth conditions (soil, species) as well as conservation conditions (air moisture).
Strawberry-like sweet off-flavor in commercial coconut water was caused by furaneol. This was due to microbiological contamination.
Cherry-apple juice drink had a “smoky”, “honey-sweet”, “chemical”-like off-taste. It was caused by trace levels of guaiacol (2-methoxyphenol). The source of the contaminant is most probably bacteria Alicyclobacillus, a typical non-pathogenic microorganism in juice production.