engleski

Influence of contaminant aroma vapours on the sensory properties of food products

INTRODUCTION Protein and lipids are well-known support for aroma retention. Food having high concentration of protein and lipid are then capable to absorb flavour compounds. Thus they are sensitive to odour contaminations by the headspace when volatile compounds are presents, even at low concentrations. This phenomenon could also be a new way for flavouring food products within the packaging. METHODOLOGY Five typical food products from Burgundy (charcuterie and cheese) were aseptically stored in airtight trails containing a flavoured matrix allowing fixing accurately the aroma concentration in the headspace. The test aroma (or odour contaminant) was one of the aroma compounds present in many flavouring herbs and providing a spicy-herbal odour note. The aroma concentration in the vapour phase (headspace) was analysed by gas-chromatography. A group of 12 to 25 panellists tested both odour and taste of the 5 products after different contact times, from 2 to 15 days according a triangular sensory test. The concentration absorbed by the food products was also determined after liquid extraction by n- hexane. RESULTS AND DISCUSSION The maximum aroma concentration absorbed by the product was about 15ppm and was significantly detected by the panellist. It also corresponds to a concentration in the vapour phase of about 0.06 µgaroma / mLheadspace . When concentration in headspace drops ten times, panellists detect the only two food product. For aroma concentration lower than 0.007 µgaroma / mLheadspace, in air, no significant change in organoleptic properties of the tested food has been detected by the panellists

food flavouring; off-odour contamination; packaged food products

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