Taints
Download a whitepaper on Troubleshooting Taints
The analysis of taints and off-flavours is challenging, because the compounds that cause these problems are often present at very low concentrations in foods. For example, 2,4,6-trichloroanisole produces a "mouldy" or "musty" taint and can be tasted in corked wine at a concentration of 0.01 parts per billion.
The first step in any taint investigation is to gather information on the taste or smell of the taint, working in collaboration with our Sensory Analysis section. A particular set of descriptors can be characteristic of a limited range of compounds, allowing us to target the chemical analysis. We rely on the use of gas chromatography - mass spectrometry (GCMS) - because this is one of the most selective techniques available for the analysis of volatile organic compounds. Analyses are always carried out on both tainted and control samples, where the control is as close a match to the suspect sample as possible, without having a detectable taint. In this way a comparison can be made of the samples and differences identified. We feel that we have identified a potential tainting compound if it is present in the suspect sample but not in the control, if it produces a taste which matches the sensory descriptors and if it is present at a concentration great enough to be tasted.
The final stage of the investigation is to discuss the results and to try to pinpoint potential sources of the problem based on the identities of the tainting compounds.
Download a whitepaper on Troubleshooting Taints
To learn more about our Taints Analysis services please contact Angela Calder.
Print this page
Members-only Forum Days
Nutrition Day, Safety Day, Sensory Day, Innovation Day
Free to Members - Click here to book 2012 dates »
