| Abstract
| - Sulphur dioxide, added as a preservative to mustard paste, has been shown to react with allyl isothiocyanate to produce the adduct - allyUminothiocarbonylsulphonate. This reaction changes the odour properties of the paste, causing a loss of mustard quality and the production of a garlic-like note. These changes have been investigated by the following psychophysical techniques:- odour detectability and characterisation, profile analysis and magnitude estimation. The relationships between the concentration of allyl isothiocyanate in the paste, in the headspace above the paste and its sensory intensity have also been studied.
|
