Off-flavour Defects of Packed Waters and Soft Drinks
H. Čížková, M. Voldřich, R. Ševčík, J. Pivoňkahttps://doi.org/10.17221/1090-CJFSCitation:Čížková H., Voldřich M., Ševčík R., Pivoňka J. (2009): Off-flavour Defects of Packed Waters and Soft Drinks. Czech J. Food Sci., 27: S379-S381.
Greases and lubricants, organic cleaning agents and other material which are used for the maintenance of technological equipment belong to the important potential sources of off-flavours in packed water because of higher risk of misuse or fault of the staff. A simple, efficient and sensitive method of SPME/GC/MS together with descriptive sensory analysis have been used to analyse the sensory defect. The real case study of the consumer complaint to the PET bottled spring water was solved, the defective products exhibited the organic, petroleum, hydrocarbon taint, the complaints were about twenty bottles of one batch. Aroma profiles of all maintenance agents used in the plant were analysed, and compared with that of the suspect sample. As the most probable cause the incorrect use of anticorrosion and lubricating agent in the form of the bottle blowing machine was identified.Keywords:off-flavour, defects, packed water, SPME, GC/MS