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Taints and Off-Flavours in Foods
Woodhead Publishing Ltd, April 2003, Pages: 216
Introduction
B. Baigre, Reading Scientific Services Ltd, UK
- Defining off-flavours and taints
- The structure of this book
- References
Sensory analytical methods in detecting taints and off-flavours in food
D. Kilcast, Leatherhead Food International, UK
- Introduction
- Sensory test procedures
- Types of test: difference/discrimination tests
- Types of test: quantitative and hedonistic tests
- Data handling, analysis and presentation
- Choosing and interpreting sensory tests
- Applications of sensory testing
- Standardisation of test methods and instrumental methods
- Ethical aspects
- Future trends
- References
Instrumental methods in detecting taints and off-flavours
W. J. Reid, Leatherhead Food International, UK
- Introduction
- Liquid-based extraction techniques
- Headspace extraction
- Solid phase microextraction
- Gas chromatography
- Stir bar sorptive extraction
- Electronic noses
- References
Packaging materials as a source of taints
T. Lord, Pira International, UK
- Introduction
- The main types of food packaging
- Sources of taints
- Chemicals responsible for taints
- The main foodstuffs affected
- Instrumental analysis of taints
- Sample preparation techniques
- Sampling strategy
- Examples of taint investigations
- Preventing taints
- Developments in taint monitoring: electronic noses
- Tracing the cause of a packaging taint
- Future packaging trends affecting taints
- Sources of further information and advice
- References
Microbiologically-derived off-flavours
F. Whitfield, Food Science Australia
- Introduction
- Bacteria
- Aerobic bacteria
- Facultative anaerobic bacteria
- Anaerobic bacteria
- Actinomycetes
- Fungi
- Future trends
- References
Oxidative rancidity as a source of off-flavours
R. Hamilton, formerly Liverpool John Moores University, UK
- Introduction
- Oxidation
- Autoxidation
- Photo-oxidation
- Lipoxygenase (LOX)
- Ketonic rancidity and metal-catalysed lipid oxidation
- Off-flavours from volatile lipid molecules
- Case study: lipid autoxidation and meat flavour deterioration
- Case study: lipid oxidation in fish
- Conclusions: preventing off-flavours
- Sources of further information and advice
- References
The Maillard reaction as a source of off-flavours
A. Arnoldi, University of Milan,
- Introduction
- The mechanism of the Maillard reaction
- Relevant Maillard reaction products (MRPs) in food flavour
- Staling and off-flavours in particular foods
- References
Off-flavours due to interactions between food components
E. Spinnler, INRA, France
- Introduction
- Flavour compound volatility in different food matrices
- Flavour retention in different food matrices
- Off-flavours caused by reactions between food components in the food matrix
- Bacterial interactions with the food matrix causing off-flavours
- Bacterial interactions with additives causing off-flavours
- Conclusion: identifying and preventing off-flavours
- References
Taints from cleaning and disinfecting agents
C. Olieman, NIZO Food Research, The Netherlands
- Introduction
- Cleaning and disinfecting agents
- Testing the safety of cleaning and disinfecting agents
- Testing cleaning and disinfecting agents for their capacity to cause taints
- Detecting cleaning and disinfecting agents in rinse mater
- Detecting cleaning and disinfecting agents in food
- Measurement of chloroform
- Future trends
- References
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