M. J. Saxby

Food Taints and Off-Flavours

• Gebundenes Buch

Produktbeschreibung

Contamination of food with extremely low levels of certain compounds can cause an unpleasant taste. This can result in the destruction of vast stocks of product, and very substantial financial losses to food companies. The concentration of the alien compound in the food can be so low that very sophisticated equipment is needed to identify the components and to determine its source. It is vital that every company involved in the production, distribution and sale of foodstuffs are fully aware of the ways in which contamination can accrue, how it can be avoided, and what steps need to be taken in the event that a problem does arise. This book provides the background information needed to recognize how food can become tainted, to draw up guidelines to prevent this contamination, and to plan the steps that should be taken in the event of an outbreak. The new edition has been extensively revised and updated and includes substantial new material on the formation of off flavors due to microbiological and enzymic action, and on sensory evaluation of taints and off flavors A new chapter on off flavors in alcoholic beverages has been added. Written primarily for industrial food technologists, this volume is also an essential reference source for workers in research and government institutions.

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Produktdetails

• Verlag: Springer / Springer US / Springer, Berlin
• Artikelnr. des Verlages: 978-0-7514-0263-6
• 2. Aufl.
• Seitenzahl: 326
• Erscheinungstermin: 31. Dezember 1995
• Englisch
• Abmessung: 234mm x 156mm x 21mm
• Gewicht: 653g
• ISBN-13: 9780751402636
• ISBN-10: 075140263X
• Artikelnr.: 23075204

Inhaltsangabe

1 Sensory evaluation of taints and off-flavours.- 1.1 Introduction.- 1.2 Thresholds and their measurement.- 1.3 Sensory descriptions of taints and off-flavours.- 1.4 Principles of sensory evaluation of food.- 1.5 Sensory testing for taint.- 1.6 Ethical considerations.- 1.7 Future developments.- References.- 2 A survey of chemicals causing taints and off-flavours in foods.- 2.1 Introduction.- 2.2 Taints derived from known chemicals.- References.- 3 Analysis of taints and off-flavours.- 3.1 Introduction.- 3.2 Instrument analysis.- 3.3 Sensory methods.- 3.4 Examples of off-flavour studies.- 3.5 Conclusions.- References.- 4 Taste and odor problems in drinking water.- 4.1 Introduction.- 4.2 Off-flavors in drinking water and their relation to drinking water standards.- 4.3 Classifying tastes and odors.- 4.4 The causes of tastes and odors in water supplies.- 4.5 Cause-and-effect relationships in drinking water taste and odor problems.- 4.6 Specific taste and odor-causing compounds.- 4.7 Treatment of specific odorous chemicals.- 4.8 Taste and odor treatment of off-odors by chlorination and chloramination.- 4.9 Taste and odor treatment of off-odor by ozonation.- 4.10 Taste and odor treatment by carbon adsorption.- 4.11 Summary.- References.- 5 Undesirable flavors in dairy products.- 5.1 Introduction.- 5.2 Sensory characteristics of off-flavors.- 5.3 Transmitted off-flavors.- 5.4 Lipolyzed flavor.- 5.5 Microbial flavors.- 5.6 Heat-induced flavors.- 5.7 Oxidized flavor.- 5.8 Miscellaneous off-flavors.- Acknowledgement.- References.- 6 Oxidative pathways to the formation of off-flavours.- 6.1 Introduction.- 6.2 Unsaturated lipids as off-flavour precursors.- 6.3 Decomposition of hydroperoxides and types of off-flavour compounds.- 6.4 Miscellaneous off-flavours and precursors.- 6.5 Conclusions.- Acknowledgement.- References.- 7 Packaging material as a source of taints.- 7.1 Introduction.- 7.2 Standard odour and taint assessment methods.- 7.3 Printing inks and adhesives.- 7.4 Paper and board packaging.- 7.5 Plastics packaging.- 7.6 Chlorophenols and chloroanisoles.- 7.7 'Scalping' of food aromas and flavours by packaging.- 7.8 Analytical methods for isolating and identifying odorous and tainting substances.- References.- 8 A retailer's perspective.- 8.1 Introduction.- 8.2 Product recall.- 8.3 Case histories.- 8.4 Avoidance of taint.- Acknowledgement.- 9 Formation of off-flavours due to microbiological and enzymic action.- 9.1 Introduction.- 9.2 Milk and dairy products.- 9.3 Fruit and vegetables.- 9.4 Wine and beer.- 9.5 Meat and fish.- 9.6 Concluding remarks.- Note.- References.- 10 Off-flavours in alcoholic beverages.- 10.1 Introduction.- 10.2 Beer.- 10.3 Cider.- 10.4 Saké.- 10.5 Wine and fortified wine.- 10.6 Conclusions.- Acknowledgments.- References.