Cardboard flavor

If paper cups are used, only the treated type should be employed as certain untreated cups can impart a "paper" or "cardboard" flavor to the juice. Treated cups will also maintain their integrity longer. Use of certain marking pens to mark the cups should be avoided if it is noted that the ink imparts a lingering solvent aroma. 

Lingnert et al. (1983) reported that addition of 0.3% of the Maillard products of histidine and glucose to milk powder and storage under nitrogen gave the reconstituted milk both a low initial intensity of cardboard flavor and almost total inhibition of its further development after reconstitution. 

The purified dihydroxy acid was a labile component and decomposed during heating into carbonyls and oxoacids. Figure 8 presents some results of the thermal fragmentation at pH 4 - 5 in a Likens-Nickerson distillation. It can be seen that we characterized constituents similar to those in the linoleate experiment of cucumber homogenates. 50 mg precursor (9,10-dihydroxy- ( Z) -1, 2-octadecenoic acid) were decomposed into 1.95 mg ( )-3-nonenal, 0.25 mg ( )-2-nonenal, 0.51 mg 2-pentylfuran, and C -oxo- and Cg-dicarboxylic acids. In our opinion this is the most important reaction in oxidized beer (producing cardboard flavor). In an analogous reaction linolenic acid was trans-... 

GC analysis. It is possible to perceive a stale flavor in stored beer that not only involves the cardboard flavor that was studied with a headspace analysis in a previous paper (5) but also an astringent, aldehydic and musty flavor in the odor concentrate. Figure 1 shows typical gas chromatograms of beer with and without storage at 3T C. The 132 peaks detected by GC were used as variables for the subsequent multivariate analysis (9). Table 1 shows the compounds identified in this study as 14 alcohols, 11 esters, 6 aldehydes, 4 ketones, 2-furfuryl ethyl ether, 2-acetylfuran, y -nonalactone, and 4 acids. 

Soon, a second question is asked I wonder if the modified recipe would taste different if we used only half as much butter so the modified recipe is further modified and tested against the recipe that uses half as many eggs. And a third question, I wonder if the modified-modified recipe would taste different if we used artificial flavoring so the modified-modifed recipe is further modified and tested against the recipe that uses half as many eggs and half as much butter. And so on. The result is a recipe that tastes like cardboard. ... 

The overwhelming consideration in regard to lipid deterioration is the resulting off-flavors. Aldehydes, both saturated and unsaturated, impart characteristic off-flavors in minute concentrations. Terms such as painty, nutty, melon-like, grassy, tallowy, oily, cardboard, fishy, cucumber, and others have been used to characterize the flavors imparted by individual saturated and unsaturated aldehydes, as well as by mixtures of these compounds. Moreover, the concentration necessary to impart off-flavors is so low that oxidative deterioration need not progress substantially before the off-flavors are detectable. For example, Patton et al (1959) reported that 2,4-decadienal, which imparts a deep-fried fat or oily flavor, is detectable in aqueous solution at levels approaching 0.5 ppb. 

The alert panel supervisor will also come to know about each regular panelist s ability to detect the many off-flavors that could possibly occur in citrus products. Of primary concern, other than the common sweet and sour flavor attributes, are the panelists abilities to specifically identify (a) bitterness (naringin and/or limonin induced), (b) heated, processed or pumpout off-flavor, (c) excess peel oily, (d) excess and/or poor essency flavor, and (e) the following off-flavors cardboard, tallowy, castor oil, diacetyl or buttermilk, green or immature, overmature or stale fruit, and spoiled fruit. 

Cardboard (Oxidized) Flavor or COF. This thermally initiated off-flavor, first noted in the early 1950s, was described by early... 

Olsen et al. (51) assumed that cardboard off-flavor was due to oxidation of components in the concentrated juice. They proposed calling this "citrus oxidized flavor" or COF and concluded that COF could be avoided by maintaining the peel oil content above a certain level, based on the observation that 10 of 16 commercial samples which exhibited COF had very low peel oil levels. It was also recommended that care be taken to avoid the incorporation of air during the manufacture of concentrate. The exact nature of the substances oxidized and the mechanism of oxidation remain to be determined. 

Figure 3 plots intensity changes perceived by gd hoc descriptive sensory panelists in intensity analysis for character notes involved in meat flavor deterioration during storage of the grilled beef samples reported in Figure 2 and Table II (12, 13). The loss of intensity for certain descriptors in Figure 3 is in accord with sensory panel experience that the positive notes such as cooked-beef brothy diminish with formation of new off-flavor compounds represented as cardboard and painty. 

Positive cooked-beef flavor components as perceived by descriptive sensory panelists are reduced during free radical catalyzed meat flavor deterioration (MFD) while negative flavor notes with descriptor definitions of cardboard and painty intensify, as reviewed recently by Love (13). Although the cardboard and painty off-flavors correlate well with lipid oxidation products and can be measured easily by gas chromatography (1, 14, 18). much less is known about the fate of the positive cooked-beef flavors in this MFD process (13). 

Despite the above difficulties, several specific chemicals have been associated with specific off-flavors in dairy products. Forss et al. (1955a,b) reported that -hexanal, 2-octenal, 2-nonenal, 2,4-heptadienal and 2,4-nonadienal are the principal carbonyls contributing to the copper-induced cardboard off-flavor in milk. Hall and Lingnert (1986) associated this flavor defect with n-hexanal in spray-dried whole milk. l-Octen-3-one has been associated with a metallic off-flavor in dairy products (Stark and Forss, 1962), the metallic off-flavor being reproduced by addition of l-octen-3-one to milk or cream (Bassette et al., 1986). l-Octen-3-one has a threshold concentration of 1 pg/kg in butterfat (Shipe et al., 1978). 

Bread is made with salt, even though it doesn t taste salty. Try eating low-salt or salt-free bread and you re in for a horrible experience. The stuff tastes like cardboard, with no flavor whatsoever. Try to make those kinds of changes, and you re doomed to failure. 

When mushroom homogenates were incubated with surimi, enhanced plant-like aromas somewhat reminiscent of oysters were produced, and this treatment also resulted In the masking of some of the fish-like aromas of the surimi. Cucumber homogenates developed strong cucumber, cardboard-like aromas which appear to be contributed principally by 2-nonenal and 2,6-nonadienal. As a result, the cucumber homogenates caused undesirable and unbalanced aromas that did not suppress unpleasant fishiness. Watermelon fruit extracts behaved similarly, and also provided unbalanced sweet aromas to surimi. Tests to date have been limited to short-term incubations of crude enzyme preparations with surimi. Further exploration of more purified and controlled plant-based flavor-generating enzyme systems for the production of fresh seafood-like aromas, and especially those for the eight-carbon volatile aroma compounds, appear warrented. 

When vanilla ice creams were described by quantitative aroma profiling techniques the term cardboard is regularly used as a flavor descriptor [5,6]. This note is present, but not desirable. Generally, cardboard or oxidized notes in dairy products are described to originate from fat autooxidation or packing material [7]. The aroma proflle of selected ice creams was described by an expert panel (five panelists), using the consensus technique [8]. The cardboard note was found in vanilla flavored ice cream... 

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