Affiliation:
1. Maple Research Laboratory, Vermont Agricultural Experiment Station, Department of Botany, University of Vermont, Burlington, Vermont 05405
Abstract
Recently an undefined off-flavor was detected in syrup produced from sap flowing from tubing systems cleaned with bleach. To identify if bleach was the source of the off-flavor, samples of maple sap, to which various concentrations of sodium hypochlorite (a common sanitizing solution) were added, were processed to syrup. Three tasters detected off-flavors in all experimental syrups, except the control, and associated them with the sodium and chloride level. An off-flavor was described as “salty” with a minimum sodium level of 2,500 ppm and a minimum chloride level of 3,930 ppm and an off-flavor called “undefined” was detected in syrups with a minimum sodium level of 139 ppm and chloride level of 380 ppm. A dramatic two-color-grade change occurred in syrup produced from sap with the highest bleach-to-sap ratio, and was associated with a pH decrease and invert sugar increase.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
3 articles.
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