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

Author

Listed:
  • 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)

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 .

Suggested Citation

  • Iveta ŠÍSTKOVÁ & Vojtěch KRUŽÍK & Aleš RAJCHL & Helena ČÍŽKOVÁ, 2018. "Identification of biphenyls - contaminants responsible for off-flavour in soft drinks," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(1), pages 16-21.
    • Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:1:id:297-2017-cjfs
    DOI: 10.17221/297/2017-CJFS
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    References listed on IDEAS

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    1. I. Horsáková & M. Voldřich & M. Čeřovský & P. Sedláčková & P. Šicnerová & P. Ulbrich, 2009. "Asaia sp. as a Bacterium Decaying the Packaged Still Fruit Beverages," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 362-365.
    2. Wenlong Wei & Jinhua Li & Linfang Huang, 2017. "Discrimination of producing areas of Astragalus membranaceus using electronic nose and UHPLC-PDA combined with chemometrics," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(1), pages 40-47.
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