7 replies to this topic

[Rol Natty]

Pineapple NFC have strong deep aroma like strong wine but not actually fermented we contact supplier the color is nromal what will be the root cause we bought from Cotedivore

[Simon]

Hi Roy, is the same product/batch as had the colour problem?

https://www.ifsqn.co...is-this-normal/

[Rol Natty]

No Simon that one was different it is from Sierra Leon

[Simon]

You don't seem to be having much luck Roy.

 

You say the supplier said the colour is normal, what do they say about the aroma?

 

Regards,

Simon

[Rol Natty]

They are tracing the the problem of that batch now they havent say anything

[Rol Natty]

The suppliers doesn't saying anything until. Now for me the color is normal like golden yellow pineapple but the only problem with the aroma after i reconstitute also with flavor,colorant and it doesbt change it aroma it have deep smell on final product also

[Ryan M.]

Can you send a sample to your supplier to help them in their investigation?

 

I am thinking it may be a reaction of the bromelain enzyme in the pineapple.   

[pHruit]

A wine-like aroma could be excessive levels of ethanol and potentially also acetic acid (admittedly the latter is more typically identified as vinegar-like, but we've all bought a cheap bottle of wine like that at some point ) due to poor microbiological quality prior to or during the processing of the juice.

The bacteria Alicyclobacillus is also infamous for causing some interesting off-notes in fruit juices, although "wine" isn't a common association here.

As other posters have noted, this is one where you'll want to get a full investigation from your supplier, but you could also arrange for some testing for acetic acid, lactic acid, and ethanol levels - these are all used as microbiological hygiene indicators that can potentially tell you about the condition of the fruit prior to processing.