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Taints and Off-Flavours in Foods
Woodhead Publishing Ltd, April 2003, Pages: 216
Off-flavours and taints are defined as unpleasant odours or tastes, the first resulting from the natural deterioration of a food, the second from its contamination by some other chemical. Both are major problems for the food industry. With its distinguished editor and international team of contributors, this important collection describes some of the most important causes of taints and off-flavours, how they can be identified and dealt with.
The book begins with chapters on sensory and instrumental methods for detecting and analysing taints and off-flavours in food. There are chapters on two of the most common causes of taints: packaging and residues from cleaning and disinfection. A number of chapters discuss the various causes of off-flavours, from those caused by microbial action and oxidation to those caused by the Maillard reaction and interactions between food components.
With its authoritative coverage, Taints and off-flavours in food will be a standard work for the food industry.
...provides a good introduction to the subject of taints and off-flavours.
Food Science and Technology
About the Editor
Dr Brian Baigrie works for Reading Scientific Services Ltd, which has an international reputation for its work in identifying taints and off-flavours.
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