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 is a standard work for the food industry.
- Describes some of the most important causes of taints and off-flavours in food and outlines how they can be identified and dealt with
- Reviews the major causes of taints and off-flavours, from oxidative rancidity and microbiologically-derived off-flavours, to packaging materials as a source of taints
- Discusses the range of techniques for detecting taints and off-flavours, from sensory analysis to instrumental techniques, including the development of new rapid, on-line sensors