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Flavour perception of chloroanisoles in water and selected processed foods
Author(s) -
Whitfield Frank B.,
McBride Robert L.,
Ly Nguyen T. H.
Publication year - 1987
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740400409
Subject(s) - flavour , food science , perception , chemistry , environmental science , biology , neuroscience
Sensory panels determined the flavour thresholds and supra‐threshold intensities of 2,4,6‐trichloroanisole, 2,3,4,6‐tetrachloroanisole and pentachloroanisole in various carriers. The threshold values for the chloroanisoles were 0.02‐1.4, 0.2‐5.8 and 3.2‐183 μg kg −1 respectively, depending on carrier. Threshold values increased for each chloroanisole in the order water, dried fruit, fruit buns and plain buns. These values have been taken to indicate the respective concentration levels at which the flavour of these carriers was affected by chloroanisole contamination. The increase in threshold values, from water to plain buns, was attributed to the relative amount of the lipid present in the carrier. The odour threshold of 2,4,6‐trichloroanisole in dried fruit is also reported.