Jump to content

  • Quick Navigation
Photo
- - - - -

Root cause of pineapple NFC having a strong deep aroma like strong wine?


  • You cannot start a new topic
  • Please log in to reply
7 replies to this topic

#1 Rol Natty

Rol Natty

    Grade - MIFSQN

  • IFSQN Member
  • 67 posts
  • 0 thanks
0
Neutral

  • Ethiopia
    Ethiopia

Posted 01 May 2020 - 05:15 PM

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



#2 Simon

Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,336 posts
  • 1296 thanks
604
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 01 May 2020 - 05:27 PM

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

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


hand-pointing-down.gif
 
Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 140 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx

 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html

 

recommend-us-on-facebook.png


#3 Rol Natty

Rol Natty

    Grade - MIFSQN

  • IFSQN Member
  • 67 posts
  • 0 thanks
0
Neutral

  • Ethiopia
    Ethiopia

Posted 01 May 2020 - 05:31 PM

No Simon that one was different it is from Sierra Leon



#4 Simon

Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,336 posts
  • 1296 thanks
604
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 01 May 2020 - 05:37 PM

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


hand-pointing-down.gif
 
Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 140 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx

 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html

 

recommend-us-on-facebook.png


#5 Rol Natty

Rol Natty

    Grade - MIFSQN

  • IFSQN Member
  • 67 posts
  • 0 thanks
0
Neutral

  • Ethiopia
    Ethiopia

Posted 01 May 2020 - 05:37 PM

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



#6 Rol Natty

Rol Natty

    Grade - MIFSQN

  • IFSQN Member
  • 67 posts
  • 0 thanks
0
Neutral

  • Ethiopia
    Ethiopia

Posted 01 May 2020 - 05:41 PM

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



#7 Ryan M.

Ryan M.

    Grade - PIFSQN

  • IFSQN Principal
  • 994 posts
  • 383 thanks
172
Excellent

  • United States
    United States
  • Gender:Male
  • Location:Birmingham, AL
  • Interests:Reading, crosswords, passionate discussions, laughing at US politics.

Posted 01 May 2020 - 07:17 PM

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.   



#8 pHruit

pHruit

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,424 posts
  • 606 thanks
311
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Interests:Composing/listening to classical music, electronics, mountain biking, science, sarcasm

Posted 03 May 2020 - 06:47 PM

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.






0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users