Aroma defect
As -flavor or off-flavor ( English : off-flavor ) is the deviation of a flavor from the typical or expected flavor called. For some foodstuffs and luxury goods, such as wine ( wine faults ) or beer (beer faults), numerous different off-flavors and their origins are known.
Development of off-flavors
There are various reasons for the development of off-flavors, which can be divided into two main groups.
On the one hand, the natural aroma profile can also be shifted if characteristic key aromas are missing or the concentrations of various aroma substances differ. On the other hand, off-flavors can be traced back to the presence of (off-flavor) substances that are normally not present in a food. That is usually the case. It should be noted here that a flavoring substance in one food can be important for a good flavor, while it is perceived as an off-flavor in another food.
Possible causes for the formation of off-flavors are errors in the production, processing and storage of food.
In the production z. B. inadequate animal feed for later off-flavors. During processing, for example, contamination or procedural errors can occur, for example if the wrong temperature is selected during fermentation. Incorrect storage or storage for too long can lead to microbial spoilage or oxidation processes due to the presence of light or air. In addition, unsuitable packaging can cause flavorings to escape from the food or off-flavor substances to enter.
Typical off-flavors
A selection of off-flavors with the responsible flavoring substances and occurrences are given in the following table.
| Off-flavor | Taste note | Occur |
|---|---|---|
| 3-methyl-2-butene-1-thiol | Light taste | beer |
| Methional | Light taste | milk |
| 1-octen-3-one | metallic, mushroom | Butterfat |
| Sotolon | burnt, spicy | Citrus drinks |
| Skatole | fecal-like | Boar meat |
| Benzothiazole | rubbery | boiled milk |
| Geosmin | musty, earthy | Food from the water, wheat |
Individual evidence
- ↑ a b c d e Entry on aroma errors. In: Römpp Online . Georg Thieme Verlag, accessed on November 13, 2019.
- ↑ a b c d Wolfgang Legrum: Fragrances - between stench and scent . 2nd Edition. Springer Spectrum, Wiesbaden 2015, ISBN 978-3-658-07309-1 , p. 123-124 .