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Off-Flavors in Foods

  • Chapter
Source Book of Flavors

Abstract

The major cause of consumer complaints to the food industry is off-flavors (Whitfield and Shaw 1985). These off-flavors may be due to incidental contamination of the food from environmental sources (e.g., air, water or packaging materials) or may arise in the food itself (e.g., lipid oxidation, non-enzymatic browning or enzymatic action). This chapter discusses some of the more common off-flavors. A more detailed treatment of the subject can be found in Charalambous (1980, 1990) or Nijssen (1991).

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  1. Department of Food Science & Nutrition, University of Minnesota, 1334 Eckles Ave., 55108, St. Paul, MN, USA

    Dr. Gary Reineccius

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Reineccius, G. (1995). Off-Flavors in Foods. In: Reineccius, G. (eds) Source Book of Flavors. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7889-5_4

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