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

Iveta Šístková, Vojtěch Kružík, Aleš Rajchl and Helena Čížková
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Iveta Šístková: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Vojtěch Kružík: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Aleš Rajchl: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Helena Čížková: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2018, vol. 36, issue 1, 16-21

Abstract: 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 preser vative (benzoate) and off-flavours in the drink . The project consisted of three phases: (1) the assessment of the probable cause of off-f lavours based on sensor y evaluation and GC-MS -Olfactometr y profiling of volatiles; (2) the quantification of biphenyls and the characterisation of their sensor y 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'-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 'non-obser vable sensory' 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 '-biphenyl .

Keywords: taint; non-alcoholic beverages; olfactometry; preservatives; sensory defects; sodium benzoate (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:36:y:2018:i:1:id:297-2017-cjfs

DOI: 10.17221/297/2017-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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