The influence of storage time on sensory intensity of aroma and flavour substances

✍ Scribed by Tilgner, D. J. ;Zimińska, H.

• Publisher: John Wiley and Sons
• Year: 1982
• Tongue: English
• Weight: 222 KB
• Volume: 26
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19820260708

✦ Synopsis

Abstract

The stability of flavouring ingredients changes during storage time since they lose some of their original flavour intensity with the exception of crystalline vanillin. A decrease in the flavour intensity may be precisely quantified by establishing the odour recognition threshold and comparing the dilution index at the beginning and after the respective storage time.

The investigation of some commercial aroma and flavour substances of mid‐European origin showed that their flavouring intensity decreases even to 2,5% of the original intensity after 12 months storage in the synthetic group and 1.4% in the natural flavouring group and diminishes further after 24 months. In one extreme instance (chicken meat extract) it's original flavouring intensity decreases to 0,04% of the original strength and it would require a 2500 fold increase in dosage to obtain the same flavouring effects. Therefore, all commercial aroma and flavour substances should state also the sensory dilution index and the time limit of stability beside the usual price/weight quotation. This would have a considerable impact upon quality assurance of the food industry.