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Taints and off-flavours in foods

Edited by B Baigrie 
Woodhead  April 2003  



Hardback  216 pages  ISBN 9781855734494      £150.00
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 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 should be a standard work for the food industry.

Contents

Introduction
B. Baigre, Reading Scientific Services Ltd, UK
- Defining off-flavours and taints
- The structure of this book
- References
Sensory analytical methods in detecting taints and off-flavours in food
D. Kilcast, Leatherhead Food International, UK
- Introduction
- Sensory test procedures
- Types of test: difference/discrimination tests
- Types of test: quantitative and hedonistic tests
- Data handling, analysis and presentation
- Choosing and interpreting sensory tests
- Applications of sensory testing
- Standardisation of test methods and instrumental methods
- Ethical aspects
- Future trends
- References
Instrumental methods in detecting taints and off-flavours
W. J. Reid, Leatherhead Food International, UK
- Introduction
- Liquid-based extraction techniques
- Headspace extraction
- Solid phase microextraction
- Gas chromatography
- Stir bar sorptive extraction
- Electronic noses
- References
Packaging materials as a source of taints
T. Lord, Pira International, UK
- Introduction
- The main types of food packaging
- Sources of taints
- Chemicals responsible for taints
- The main foodstuffs affected
- Instrumental analysis of taints
- Sample preparation techniques
- Sampling strategy
- Examples of taint investigations
- Preventing taints
- Developments in taint monitoring: electronic noses
- Tracing the cause of a packaging taint
- Future packaging trends affecting taints
- Sources of further information and advice
- References
Microbiologically-derived off-flavours
F. Whitfield, Food Science Australia
- Introduction
- Bacteria
- Aerobic bacteria
- Facultative anaerobic bacteria
- Anaerobic bacteria
- Actinomycetes
- Fungi
- Future trends
- References
Oxidative rancidity as a source of off-flavours
R. Hamilton, formerly Liverpool John Moores University, UK
- Introduction
- Oxidation
- Autoxidation
- Photo-oxidation
- Lipoxygenase (LOX)
- Ketonic rancidity and metal-catalysed lipid oxidation
- Off-flavours from volatile lipid molecules
- Case study: lipid autoxidation and meat flavour deterioration
- Case study: lipid oxidation in fish
- Conclusions: preventing off-flavours
- Sources of further information and advice
- References
The Maillard reaction as a source of off-flavours
A. Arnoldi, University of Milan
- Introduction
- The mechanism of the Maillard reaction
- Relevant Maillard reaction products (MRPs) in food flavour
- Staling and off-flavours in particular foods
- References
Off-flavours due to interactions between food components
E. Spinnler, INRA, France
- Introduction
- Flavour compound volatility in different food matrices
- Flavour retention in different food matrices
- Off-flavours caused by reactions between food components in the food matrix
- Bacterial interactions with the food matrix causing off-flavours
- Bacterial interactions with additives causing off-flavours
- Conclusion: identifying and preventing off-flavours
- References
Taints from cleaning and disinfecting agents
C. Olieman, NIZO Food Research, The Netherlands
- Introduction
- Cleaning and disinfecting agents
- Testing the safety of cleaning and disinfecting agents
- Testing cleaning and disinfecting agents for their capacity to cause taints
- Detecting cleaning and disinfecting agents in rinse mater
- Detecting cleaning and disinfecting agents in food
- Measurement of chloroform
- Future trends
- References


To find similar publications, click on a keyword below:
Woodhead Publishing Ltd : analytical methods : chemistry : food science : lipids : microbiology : packaging

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