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ssss1 Compounds associated with off‐flavor in dry beans/ pulses during transit and storage.

Compound Origin/source Cross‐contamination and effect 2,4,6‐Trichloroanisole (TCA) A fungicide, present in minute amounts in paper packaging. Shipping containers and vessels; flavors/odors (described as medicinal or as a phenolic taint) in wines, coffee, and beans. 2‐methylisoborneol (MIB) and Geosmin Microbial metabolites produced under anaerobic conditions, e.g., by Actinomyces bacteria. Shipping containers and vessels; minute amounts (~1 ppb geosmin and ~15 ppm MIB) can cause earthy or musty off‐flavor in dry beans. Chlorophenols Produced during chlorine bleaching to sterilize/bleach wood/paper products from reaction of hypochlorite with lignin. Shipping pallets; Rio off‐flavor in coffee, mild off‐flavor in dry beans.

Source: Buttery et al. (1976); Swanson and Hernandez (1984); Chambers IV et al. (1998); Iamanaka et al. (2014); Slabizki et al. (2016).

Consumer awareness and heightened interest in product safety concerns have been noted in the United States and throughout global markets. In an increasingly consolidated agribusiness and food processing industry, it is essential to provide secure and defined food ingredients from point of origin through final consumer product use. Food safety has become a major customer/consumer concern within the commercial market (Aber et al. 2018).