Taints and Off-Flavours in Foods
- 1st Edition - April 2, 2003
- Imprint: Woodhead Publishing
- Editor: B Baigrie
- Language: English
- Hardback ISBN:9 7 8 - 1 - 8 5 5 7 3 - 4 4 9 - 4
- eBook ISBN:9 7 8 - 1 - 8 5 5 7 3 - 6 9 7 - 9
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… Read more
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Request a sales quoteOff-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 is a standard work for the food industry.
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
The food industry
Sensory analytical methods in detecting taints and off-flavours in food; Instrumental methods in detecting taints and off-flavours; Packaging materials as a source of taints; Microbiologically derived off-flavours; Oxidative rancidity as a source of off-flavours; The Maillard reaction as a source of off-flavours; Off-flavours due to interactions between food components; Taints from cleaning and disinfecting agents.
- Edition: 1
- Published: April 2, 2003
- No. of pages (eBook): 216
- Imprint: Woodhead Publishing
- Language: English
- Hardback ISBN: 9781855734494
- eBook ISBN: 9781855736979
BB
B Baigrie
Dr Brian Baigrie works for Reading Scientific Services Ltd, which has an international reputation for its work in identifying taints and off-flavours
Affiliations and expertise
Reading Scientific Services Limited, UKRead Taints and Off-Flavours in Foods on ScienceDirect