Food taints and off-flavours /

Contamination of food with extremely low levels of certain compounds can cause an unpleasant taste. This can result in the destruction of vast stocks of product, and very substantial financial losses to food companies. The concentration of the alien compound in the food can be so low that very sophi...

Descripción completa

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Saxby, M. J. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Springer Science+Business Media, 1996.
Edición:Second edition.
Temas:
Food contamination.
Flavor.
Food > Sensory evaluation.
Taste.
Odors.
Food Contamination
Taste
Odorants
Aliments > Contamination.
Saveur.
Aliments > Analyse sensorielle.
Goût.
Odeurs.
taste (senses)
odors.
Odors
Flavor
Food contamination
Food > Sensory evaluation
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 1 Sensory evaluation of taints and off-flavours
  • 1.1 Introduction
  • 1.2 Thresholds and their measurement
  • 1.3 Sensory descriptions of taints and off-flavours
  • 1.4 Principles of sensory evaluation of food
  • 1.5 Sensory testing for taint
  • 1.6 Ethical considerations
  • 1.7 Future developments
  • References
  • 2 A survey of chemicals causing taints and off-flavours in foods
  • 2.1 Introduction
  • 2.2 Taints derived from known chemicals
  • References
  • 3 Analysis of taints and off-flavours
  • 3.1 Introduction
  • 3.2 Instrument analysis
  • 3.3 Sensory methods
  • 3.4 Examples of off-flavour studies
  • 3.5 Conclusions
  • References
  • 4 Taste and odor problems in drinking water
  • 4.1 Introduction
  • 4.2 Off-flavors in drinking water and their relation to drinking water standards
  • 4.3 Classifying tastes and odors
  • 4.4 The causes of tastes and odors in water supplies
  • 4.5 Cause-and-effect relationships in drinking water taste and odor problems
  • 4.6 Specific taste and odor-causing compounds
  • 4.7 Treatment of specific odorous chemicals
  • 4.8 Taste and odor treatment of off-odors by chlorination and chloramination
  • 4.9 Taste and odor treatment of off-odor by ozonation
  • 4.10 Taste and odor treatment by carbon adsorption
  • 4.11 Summary
  • References
  • 5 Undesirable flavors in dairy products
  • 5.1 Introduction
  • 5.2 Sensory characteristics of off-flavors
  • 5.3 Transmitted off-flavors
  • 5.4 Lipolyzed flavor
  • 5.5 Microbial flavors
  • 5.6 Heat-induced flavors
  • 5.7 Oxidized flavor
  • 5.8 Miscellaneous off-flavors
  • Acknowledgement
  • References
  • 6 Oxidative pathways to the formation of off-flavours
  • 6.1 Introduction
  • 6.2 Unsaturated lipids as off-flavour precursors
  • 6.3 Decomposition of hydroperoxides and types of off-flavour compounds
  • 6.4 Miscellaneous off-flavours and precursors
  • 6.5 Conclusions
  • Acknowledgement
  • References
  • 7 Packaging material as a source of taints
  • 7.1 Introduction
  • 7.2 Standard odour and taint assessment methods
  • 7.3 Printing inks and adhesives
  • 7.4 Paper and board packaging
  • 7.5 Plastics packaging
  • 7.6 Chlorophenols and chloroanisoles
  • 7.7 'Scalping' of food aromas and flavours by packaging
  • 7.8 Analytical methods for isolating and identifying odorous and tainting substances
  • References
  • 8 A retailer's perspective
  • 8.1 Introduction
  • 8.2 Product recall
  • 8.3 Case histories
  • 8.4 Avoidance of taint
  • Acknowledgement
  • 9 Formation of off-flavours due to microbiological and enzymic action
  • 9.1 Introduction
  • 9.2 Milk and dairy products
  • 9.3 Fruit and vegetables
  • 9.4 Wine and beer
  • 9.5 Meat and fish
  • 9.6 Concluding remarks
  • Note
  • References
  • 10 Off-flavours in alcoholic beverages
  • 10.1 Introduction
  • 10.2 Beer
  • 10.3 Cider
  • 10.4 Saké
  • 10.5 Wine and fortified wine
  • 10.6 Conclusions
  • Acknowledgments
  • References.

Ejemplares similares