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

Rol Natty

    Grade - MIFSQN

  • IFSQN Member
  • 85 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



Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,528 posts
  • 1318 thanks
720
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


Rol Natty

    Grade - MIFSQN

  • IFSQN Member
  • 85 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



Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,528 posts
  • 1318 thanks
720
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


Rol Natty

    Grade - MIFSQN

  • IFSQN Member
  • 85 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



Rol Natty

    Grade - MIFSQN

  • IFSQN Member
  • 85 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



Ryan M.

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,260 posts
  • 455 thanks
257
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.   



pHruit

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,801 posts
  • 719 thanks
432
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