Chemical Taint in Rindless Gouda Cheese

Mills, O. E.; Gregory, Stephen P.; Visser, Frank R.; Broome, Andrew

doi:10.1021/jf960083w

Cited by 9 publications

(8 citation statements)

References 2 publications

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“…1 was identified as being responsible for a "chemical (phenolic)" taint in brine-salted Gouda cheese. 21 Several halogenated volatiles have been described as powerful odorants and identified as off-odors in mineral water, orange juice, salted Gouda cheese, cocoa powder, dried fruit, wine, fish sauce, and chicken. 5,22,23 For example, 2,4,6-trichloroanisole is responsible for "cork taint" in wine and the "Rio off-flavor" in coffee.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

2-Bromo-4-methylphenol, a Compound Responsible for Iodine Off-Flavor in Wines

Barbe

Tempère

Riquier

et al. 2014

J. Agric. Food Chem.

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This study focuses on an off-flavor in wines treated by an acidification technique involving ion-exchange resins. Applying reversed-phase HPLC on a C18 column to a contaminated wine extract resulted in 25 fractions in dilute alcohol medium, and only one, fraction 19, presented this off-flavor. Its composition was analyzed using gas chromatography coupled to olfactometry (GC-O) and mass spectrometry (GC-MS), leading to the identification of 2-bromo-4-methylphenol for the first time as a compound associated with an "iodine" aroma in white, rosé, and red table wines. Contaminated wines presented a wide range of levels, with maximum concentrations of 28900, 7556, and 48000 ng/L and minimum values of 260, 35, and 63 ng/L in white, rosé, and red wines, respectively. Sensory studies investigating 2-bromo-4-methylphenol gave very interesting results. Individual thresholds ranged from 0.15 to >77.4 ng/L in reverse osmosis water, from 0.4 to >193.5 ng/L in white wine, from 0.5 to >774 ng/L in rosé wine, and from 0.5 to >774 ng/L in red wine. The very wide distribution of individual thresholds suggested the presence of two populations, sensitive and nonsensitive, with a bimodal frequency distribution. The odor descriptions quoted by the more sensitive group characterized 2-bromo-4-methylphenol using terms with "iodine" connotations in both the reverse osmosis water and red wine matrices. The descriptors for commercial wines naturally affected by this defect were seafood, iodine, mud, and fish.

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Section: ■ Materials and Methodsmentioning

confidence: 99%

2-Bromo-4-methylphenol, a Compound Responsible for Iodine Off-Flavor in Wines

Barbe

Tempère

Riquier

et al. 2014

J. Agric. Food Chem.

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“…[8] Further examples of halogenated phenols that have been confirmed as off-flavour sources are 2-bromophenol in drinking water, 2,6-dichlorophenol in orange juice, 2-chloro-6methylphenol in chicken and biscuits, 2-bromo- 4-methylphenol in salted Gouda cheese, and 4-bromo-2-chorophenol in melons. [10][11][12][13][14] In most cases, microbiological activity was assumed to be the reason for generation of the halogenated compounds from phenols and halogen salts. However, regarding their relative odour potencies, no comprehensive data on odour thresholds or intensities in different matrices have been reported.…”

Section: Introductionmentioning

confidence: 99%

“…The compound was evaluated as the most odour‐active amongst the bromophenols and the odour threshold of 2,6‐dibromophenol was determined to be somewhat lower than TCA . Further examples of halogenated phenols that have been confirmed as off‐flavour sources are 2‐bromophenol in drinking water, 2,6‐dichlorophenol in orange juice, 2‐chloro‐6‐methylphenol in chicken and biscuits, 2‐bromo‐4‐methylphenol in salted Gouda cheese, and 4‐bromo‐2‐chorophenol in melons . In most cases, microbiological activity was assumed to be the reason for generation of the halogenated compounds from phenols and halogen salts.…”

Section: Introductionmentioning

confidence: 99%

Influence of chemical structure on absolute odour thresholds and odour characteristics of ortho‐ and para‐halogenated phenols and cresols

Strube

Buettner

Czerny

2012

Flavour & Fragrance J

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Halogenated phenols and cresols belong to a group of volatiles consistently reported as off-flavour compounds. For example, 2-iodophenol and 2-iodo-4-methylphenol with their typical medicinal smell were found to negatively affect bottled mineral water. Even though these compounds are widespread in nature no comprehensive information about their chemo-analytical as well as odour properties is available. Therefore, the objective of this study were (1) to provide systematic chemo-analytical data on these substances, such as mass spectral data and retention parameters in gas chromatographic analysis, and (2) to determine, on a direct comparative basis, the sensory properties of eight mono-halogenated phenols, four di-halogenated phenols and four halogenated cresols. Evaluations focused on the determination of odour quality and odour threshold concentration in air and water. With regard to the relationship between substitution pattern and odour character, the location of an iodine atom in the ortho-position was demonstrated to obviously be an important prerequisite for medicinal, plaster-like or ink-like smell. Faecal or horse stable-like odour notes were predominantly related to compounds being substituted either by halogen moieties or by a methyl group in the para-position. The 2-halogenated 4-methylphenols were found to be the odorants with the lowest odour threshold concentrations of all the compounds investigated in this study, and that, generally, compounds with ortho-halogenation exhibited exceptionally low odour threshold concentrations

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“…Another brominated phenol, 2‐bromo‐4‐methylphenol ( Fig. 7b), was identified as being responsible for a chemical, phenolic taint in brine‐salted Gouda cheese ( Mills et al ., 1997 ). It was demonstrated that the probable source of this compound was the attack of active bromine on 4‐methylphenol which was present in the brine.…”

Section: Taints and Off‐flavours And Their Identificationmentioning

confidence: 99%

Chemical tainting of foods

Mottram

1998

Int J of Food Sci Tech

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Taints and off‐flavours in food are a major cause of consumer rejection of the food product, and consequently the occurrence of such flavour defects is of great concern also to the manufacturer. Unacceptable flavours in foods may develop within the food through chemical or microbial action on food components, or they may be inadvertently introduced into the food during processing or storage, by absorption of chemicals from airborne, waterborne or packaging‐related sources. The chemicals responsible for taints and off‐flavours are usually volatile organic compounds, which are frequently found at concentrations of less than 1 μg kg−1, and cause flavour problems because of their low odour‐threshold values. This paper discusses the possible origins of off‐flavours and taints in foods, and describes some incidents in which food taints have been caused by chemical contamination from the environment.

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Chemical Taint in Rindless Gouda Cheese

Cited by 9 publications

References 2 publications

2-Bromo-4-methylphenol, a Compound Responsible for Iodine Off-Flavor in Wines

2-Bromo-4-methylphenol, a Compound Responsible for Iodine Off-Flavor in Wines

Influence of chemical structure on absolute odour thresholds and odour characteristics of ortho‐ and para‐halogenated phenols and cresols

Chemical tainting of foods

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