Appearance of 2, 6-Dichlorophenol in Carrot Treated with Sodium Hypochlorite

Abstract

The experimental results of appearance of 2, 6-dichlorophenol in carrot treated with sodium hypochlorite were as follows: (1) Mass chromatographic method was employed to detect a trace amount of 2, 6-dichlorophenol reported as the compound responsible for off-flavor. (2) 2, 6-dichlorophenol was formed in carrot treated with sodium hypochlorite without any contamination of phenol. (3) 2, 6-dichlorophenol was formed by heating carrot immersed in sodium hypochlorite of more than 100ppm (available chlorine) for 15min. (4) 2, 6-dichlorophenol was formed in heated carrot treated sodium hypochlorite, more than F₀ = 1.0 min (at 121.1°C, Z = 10°C). In conclusion, 2, 6-dichlorophenol participated particularly in off-flavor production from carrot treated with sodium hypochlorite, especially in the case of sterilization process using sodium hypochlorite.