Abstract
SummaryThe effects of selected aldehydes, ketones and carboxylic acids on the development of off‐flavours in water were studied. Combinations of hexanal, octanal, 2‐octanone, 5‐nonanone, hexanoic acid and nonanoic acid were rated by the off‐flavour intensities they created in water at concentrations just at or below the threshold value of each analyte. Two different sensory panels evaluated the off‐flavours induced by different combinations of the analytes. The observations of the two panels agreed well. From these studies, it could be concluded that aldehydes play an important role in the development of off‐flavours intensities in water. There were synergistic effects between aldehydes and ketones, as well as between aldehydes and carboxylic acids. Small amounts of aldehydes and carboxylic acids – well below their respective threshold values – caused an increase in the off‐flavour intensity. No synergism between ketones and carboxylic acids could be observed.
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