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Sensory evaluation of taints and off-flavours

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Food Taints and Off-Flavours

Abstract

Throughout the world, food consumption patterns have formed from the need to ensure the nutritional intake necessary for life. People in developed countries have been fortunate to have sufficient supply and variety available to allow enjoyment of eating to have a dominant influence on food choice. Many factors can influence that enjoyment but the interaction of the food with the human senses, and the consequent perception of organoleptic quality, are of primary importance.

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Authors
  1. D. Kilcast
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Editors and Affiliations

  1. Analytical Chemistry Section, Leatherhead Food Research Association, 84 Pixham Lane, Dorking, Surrey, RH4 1PH, UK

    M. J. Saxby (A former Manager) (A former Manager)

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Kilcast, D. (1996). Sensory evaluation of taints and off-flavours. In: Saxby, M.J. (eds) Food Taints and Off-Flavours. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2151-8_1

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  • DOI: https://doi.org/10.1007/978-1-4615-2151-8_1

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5899-2

  • Online ISBN: 978-1-4615-2151-8

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