Compound | Aroma | Thresh-hold of Detec-tion |
Acetaldehyde | pungent, fruity, apple | 100 ppm |
Phenylacetaldehyde | old flowers, old rose, acacia, sweet, honey-like, slightly rancid also can produce fresh, fruity aromas |
50 ppb |
Sotolon | walnut, nutty or oxidized aroma also maple syrup and curry |
7 ppb |
1,1,6-trimethyl-1,2-dihydronapthalene (TDN) | kerosene, old riesling | 50 ppb |
Methylmercaptan (MeSH) Dimethyldisulfide(DMDS) |
rotten cabbage, broccoli, natural gas,cooked vegetables | 1.5 ppb (MeSH) 10 ppb (DMDS) |
Dimethylsulfide(DMS) | canned corn, asparagus, olive, truffle | 20 ppb |
2,4,6-trichoroanisole (TCA) | moldy or musty | 2-6 ppt |
2,4,6-tribromoanisole (TBA) | moldy or swimming pool | 3-6 ppt |
4-ethylphenyl (4-EP) 4-ethylguaiacol (4-EG) |
phenol, Band-Aid, leather, clove, barnyard | 400 ppb (4-EP) 50 ppb (4-EG) |
2-ethyl-tetrahydropyridine 2-acetyl-1-pyrroline 2-acetyl-tetrahydropyridine |
mousy, mouse cage, salami skin | low ppb |
- Oxidation or premature aging
- Reduction and off-aromas associated with sulfides
- Haloanisoles
- Microbial spoilage, most commonly Brettanomyces-related
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