Off-flavors in foods.
The most common reason for consumer rejection of a food product is an unacceptable flavor. Food flavor may become unacceptable due to many reasons. For example, the food may become contaminated by airborne-, waterborne-, or packaging-related chemicals. Alternatively, food components may undergo degradation due to oxidation, nonenzymatic browning, enzymatic reactions, or light-induced reactions. This review will provide a general description of the sensory properties, mechanism of occurrence, and recent research developments for the commonly occurring off-flavors in foods.
Reineccius
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Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108.
D000388:Air; D002733:Chlorophenols; D005502:Food / Q000592:standards*; D005506:Food Contamination; D005511:Food Handling; D005516:Food Microbiology; D005524:Food Technology; D009812:Odorants; D013649:Taste; D014867:Water
D002733:Chlorophenols; D014867:Water