Analysis of taints and off-flavours

K. Ridgway    Anatune, Cambridge, United Kingdom


The identification of compounds causing taints and off-flavours in food is a major concern to the food industry. Taints and off-flavours can originate from many sources in all parts of the global supply chain. However, the identification of these chemicals in foods presents an analytical challenge due to the complexity of the matrix and often low sensory thresholds, requiring sensitive methodology. Analytical methods employed will depend on many factors, and a flexible approach needs to be taken, ensuring that chemical analysis is linked to sensory data. This chapter will briefly outline the origins of taints and off-flavours and the analytical ...

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