Useful reading

Controlling off-flavors in plant-based food products

Plant-based proteins are economical and diverse alternatives to animal-derived proteins, there. Main sources of vegetable proteins that can be used…

Lipid oxidation in food

Lipid oxidation is one of the major sources for deterioration of food and food products. Rancidity is the phenomena related…

Pepper – its flavors and off-flavors

Considered to be ‘‘The King of Spices’’, pepper (Piper nigrum L) shares a prominent place on most dinner tables next…

Some typical off-flavors faced in dairy industry

Good quality milk should have a pleasantly sweet and clean flavor with no distinct aftertaste.

How are the off-flavors and taints analysed in laboratory?

The complexity of the world of taints and off-flavors means that the use of analytical methods can be compared to the example of looking for a very small needle in a large field full of haystacks, but it is one of the most exciting ones.

Dealing with taints: step-by-step

In the case of a taint complaint, efforts must be made as quickly as possible to determine the scope of the problem to isolate the affected product and to identify the source of the taint.

The difference between food taints and off-flavors

Food flavor is one of the most important elements that drive consumer acceptance and preference. Violation of consumer expectations will…