Detection of Tolclofos-methyl and Its Decomposition Product (2, 6-Dichloro p-cresol) in Phenolic-Smelling Tomatoes

Tanaka, Yasuo; Hosoi, Shiro; Shimizu, Ryoko; Kirigaya, Tadashi; Sasao, Tadayoshi; Mizuno, Atsuo; Kawamura, Taro; Nakazawa, Hiroyuki

doi:10.3358/shokueishi.38.5_323

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Description By Coffee Tasting Panelists Of Off-flavor Caused1

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2011

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“…Matheson, 1975;Montiel et al, 1999;Ogiwara et al, 2003;Saxby and Wagg, 1985;Tanaka et al, 1997). Both 2,4,6-TCA and 2,6-DCP have a low threshold and cause off-flavors in drinks and foods even at very low concentrations.…”

Section: Description By Coffee Tasting Panelists Of Off-flavor Causedmentioning

confidence: 99%

Analysis of Iodine-like (Chlorine) Flavor-causing Components in Brazilian Coffee with Rio Flavor

Kato

Sato

Takui

2011

FSTR

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Green beans and roasted beans of coffee with Rio flavor were analyzed by gas chromatographyolfactometry to clarify the causal substances of Rio flavor in Brazilian coffee. In addition to 2,4,6-trichloroanisole (TCA) and 2,4,6-trichlorophenol (TCP), which are known as the main causal substances of Rio flavor, a new iodine-like flavor-causing compound, 2,6-dichlorophenol (DCP), was detected. The detected amounts of 2,6-DCP and 2,4,6-TCA were less than 0.1 and 0.1 ppb in Rio flavor-free coffee beans, 0.8 and 1.2 ppb in weak Rio flavored beans, and 3.0 and 2.6 ppb in strong Rio flavored beans, respectively. Musty and chlorine flavors were sensed more strongly in model coffee containing both 2,4,6-TCA and 2,6-DCP than in the coffee containing them individually. In the present study, 2,6-DCP was identified as a new causal substance of Rio flavor, and it was found that the presence of 2,4,6-TCA intensifies Rio flavor, as a synergy effect.

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Section: Description By Coffee Tasting Panelists Of Off-flavor Causedmentioning

confidence: 99%

Analysis of Iodine-like (Chlorine) Flavor-causing Components in Brazilian Coffee with Rio Flavor

Kato

Sato

Takui

2011

FSTR

View full text Add to dashboard Cite

show abstract

Detection of Tolclofos-methyl and Its Decomposition Product (2, 6-Dichloro p-cresol) in Phenolic-Smelling Tomatoes

Cited by 1 publication

References 0 publications

Analysis of Iodine-like (Chlorine) Flavor-causing Components in Brazilian Coffee with Rio Flavor

Analysis of Iodine-like (Chlorine) Flavor-causing Components in Brazilian Coffee with Rio Flavor

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