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A survey of chemicals causing taints and off-flavours in food

  • M. J. Saxby

Abstract

A taint or an off-flavour is caused by the presence of a chemical that imparts a flavour that is unacceptable in the food. This chapter surveys these taints, and includes a number of specific examples. It is possible to differentiate between a taint and an off-flavour by defining the former as the presence of a substance that is totally alien to all foods, and the latter as the chemical reaction of a naturally occurring component in the food, giving a compound with an undesirable taste. For instance, dimethyl trisulphide is a desirable flavour component of cooked cabbage but this same compound is most objectionable when found in red prawns (Whitfield et al., 1981). However, a disinfectant taste due to a chlorophenol is unacceptable in any foodstuff.

Keywords

Hydrogen Sulphide Sorbic Acid Odour Threshold Potassium Sorbate Food Taint 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Springer Science+Business Media Dordrecht 1996

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  • M. J. Saxby

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