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An off-flavour associated with the use of sorbic acid during feta cheese maturation

Authors: J.F. Horwood, G.T. Lloyd, E.H. Ramshaw and W. Stark

Abstract:

The 'plastic paint, kerosene' off-flavour in a sample of commercial Feta cheese was caused by approximately 200 ppm of trans-1,3-pentadiene and was associated with sorbic acid treatment. Trans-1,3-pentadiene had an odour threshold of 2.5 ppm above 10% sodium chloride and a flavour threshold of 4 ppm in a Feta cheese slurry.

$15.00 (inc. GST)