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Article

Degradation of Preservatives with the Formation of Off-Odor Volatile Compounds—The Case of Strawberry-Flavored Bottled Water

1
Department of Microbiology, Institute of Agricultural and Food Biotechnology, Rakowiecka 36 Str., 02-532 Warsaw, Poland
2
Department of Fruit and Vegetable Technology, Institute of Agricultural and Food Biotechnology, Rakowiecka 36 Str., 02-532 Warsaw, Poland
3
Department of Food Analysis, Institute of Agricultural and Food Biotechnology, Rakowiecka 36 Str., 02-532 Warsaw, Poland
*
Author to whom correspondence should be addressed.
Received: 25 October 2020 / Revised: 18 November 2020 / Accepted: 23 November 2020 / Published: 25 November 2020
(This article belongs to the Special Issue Fruit Juices: Technology, Chemistry, and Nutrition 2.0)
Foods preserved with sorbic acid or its salts can undergo spoilage with the formation of chemicals characterized by odors of plastic, hydrocarbons, or kerosene. 1,3-pentadiene, which is formed through the decarboxylation of sorbic acid or its salts, is one such compound. Numerous species of molds and yeasts have been reported as capable of degrading sorbic acid. This work is aimed to identify the off-odor compounds in samples of strawberry-flavored water preserved with potassium sorbate and sodium benzoate. In addition, the mold isolated from this drink was evaluated for the ability to form undesirable compounds, and the results revealed the presence of 1,4-pentadiene and benzaldehyde in the tested samples. The mold isolated from the samples was identified as Penicillium corylophilum. During its 5-day incubation at 25 °C in a liquid medium, potassium sorbate added at a final concentration of 200 and 400 mg/L was completely assimilated by the growing mycelium and converted into 1,4-pentadiene. The concentration of the latter was determined as 46.5 and 92.6 mg/L, respectively. The decrease in the concentration of sodium benzoate exceeded 53% in the broth spiked at 200 mg/L and 23% at 400 mg/L, resulting in the formation of benzaldehyde. View Full-Text
Keywords: potassium sorbate; 1,4-pentadiene; sodium benzoate; benzaldehyde; styrene; strawberry-flavored water potassium sorbate; 1,4-pentadiene; sodium benzoate; benzaldehyde; styrene; strawberry-flavored water
MDPI and ACS Style

Sokołowska, B.; Połaska, M.; Dekowska, A.; Woźniak, Ł.; Roszko, M. Degradation of Preservatives with the Formation of Off-Odor Volatile Compounds—The Case of Strawberry-Flavored Bottled Water. Beverages 2020, 6, 67. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040067

AMA Style

Sokołowska B, Połaska M, Dekowska A, Woźniak Ł, Roszko M. Degradation of Preservatives with the Formation of Off-Odor Volatile Compounds—The Case of Strawberry-Flavored Bottled Water. Beverages. 2020; 6(4):67. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040067

Chicago/Turabian Style

Sokołowska, Barbara, Marzena Połaska, Agnieszka Dekowska, Łukasz Woźniak, and Marek Roszko. 2020. "Degradation of Preservatives with the Formation of Off-Odor Volatile Compounds—The Case of Strawberry-Flavored Bottled Water" Beverages 6, no. 4: 67. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040067

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