Taints And Off Flavours
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The document defines taints and off-flavors as sensory attributes of food and beverages that are unusual and can lead to consumer dissatisfaction. Taints originate from external sources like packaging, water, or air and cause a loss of characteristic flavor. Off-flavors develop from degradation of a product's components during processing, storage, or microbial growth and result in unusual flavors. Common sources of taints and off-flavors include contaminants, packaging materials, light exposure, enzymatic and non-enzymatic browning reactions, and microbial metabolites. Prevention and masking are approaches to dealing with unwanted flavors that develop.
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Taints And Off Flavours
- 1. Taints and off-flavours Dipl- Ing. Ján Peťka, PhD. Negative influence of some volatiles on the acceptance of foods and beverages
- 39. Thank you for your attention ! [email_address] www.akras.at Literature: G. Reineccious: Off-flavors and Taints in Foods, In: Flavor Chemistry and Technnology, Taylor & Francis 2006 R. Marsili: Off-Flavors and Malodors in Foods: Mechanisms of Formation and Analytical Techniques , In: Techniques for analyzing food aroma, Marcel Dekker, 1997 R . J. McGorrin : Character Impact Compounds: Flavors and Off-Flavors in Foods , In: Flavor, Fragrance and Odor Analysis, Marcel Dekker, 2002
Editor's Notes
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- Lets have a look first on the structure of this presentation. In the first part I would like to explain why some flavors acquire the prefix „off“. Then we will look closer on the classes of bad flavours
- Consequence