Off-flavors
bookPart
Webster’s Third New International Dictionary defines an off-flavor as “a flavor that is not natural or up to standard owing to deterioration or contamination.” Compounds causing off-flavors can be formed from food constituents or they can migrate into the food by contamination. It is also possible that off-flavors are the result of a serious disturbance of the balance of the various compounds constituting the flavor of a food product. This usually results in poor organoleptic quality, but rarely in a serious off-flavor, and therefore will not be dealt with in this chapter. © 1991 by Marcel Dekker, INC. All Rights Reserved.
TNO Identifier
63812
Publisher
Marcel Dekker
Source title
Volatile compounds in foods and beverages
Editor(s)
Maarse, H.
Place of publication
New York