Identification of biphenyls - Contaminants responsible for off-flavour in soft drinks

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43916849" target="_blank" >RIV/60461373:22330/18:43916849 - isvavai.cz</a>

Result on the web

<a href="https://www.agriculturejournals.cz/publicFiles/297_2017-CJFS.pdf" target="_blank" >https://www.agriculturejournals.cz/publicFiles/297_2017-CJFS.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/297/2017-CJFS" target="_blank" >10.17221/297/2017-CJFS</a>

Result language

angličtina

Original language name

Identification of biphenyls - Contaminants responsible for off-flavour in soft drinks

Original language description

Off-flavour in soft drinks is one of the main threats to manufacturers, which can result in expensive recalls, and discredit the brand. Off-flavours can occur for a variety of reasons (e.g. chemical contamination of raw material). The presented case study has proved there is a relationship between the identification of biphenyl and its derivatives in the used preservative (benzoate) and off-flavours in the drink. The project consisted of three phases: (1) the assessment of the probable cause of off-flavours based on sensory evaluation and GC-MS-Olfactometry profiling of volatiles; (2) the quantification of biphenyls and the characterisation of their sensory properties; (3) the screening of commercially available benzoates for the presence of biphenyls. Based on the odour threshold obtained by GC-O (0.03 mg/l for 4-methyl-1,1&apos;-biphenyl and 0.02 mg/l for biphenyl in an aqueous solution) and the common benzoate content in soft drinks (0.14 g/l), the &apos;non-observable sensory&apos; levels of contamination were determined to be maximally 0.143 mg/g of benzoate for biphenyl and 0.214 mg/g of benzoate for 4-methyl-1,1&apos;-biphenyl . © 2018 Czech Academy of Agricultural Sciences. All rights reserved.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

20401 - Chemical engineering (plants, products)

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Volume of the periodical

36

Issue of the periodical within the volume

1

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

6

Pages from-to

16-21

UT code for WoS article

000431535600003

EID of the result in the Scopus database

2-s2.0-85044308730