+612 9045 4394
Food Taints and Off-Flavours - M.J. Saxby

Food Taints and Off-Flavours

Hardcover Published: 31st December 1995
ISBN: 9780751402636
Number Of Pages: 326

Share This Book:


RRP $628.99
or 4 easy payments of $108.94 with Learn more
Ships in 7 to 10 business days

Other Available Editions (Hide)

  • Paperback View Product Published: 30th October 2012

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.

Sensory evaluation of taints and off-flavoursp. 1
A survey of chemicals causing taints and off-flavours in foodsp. 41
Analysis of taints and off-flavoursp. 72
Taste and odor problems in drinking waterp. 107
Undesirable flavors in dairy productsp. 139
Oxidative pathways to the formation of off-flavoursp. 168
Packaging material as a source of taintsp. 226
A retailer's perspectivep. 264
Formation of off-flavours due to microbiological and enzymic actionp. 274
Off-flavours in alcoholic beveragesp. 290
Indexp. 321
Table of Contents provided by Blackwell. All Rights Reserved.

ISBN: 9780751402636
ISBN-10: 075140263X
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 326
Published: 31st December 1995
Publisher: Chapman and Hall
Country of Publication: GB
Dimensions (cm): 23.5 x 15.5  x 2.06
Weight (kg): 0.65
Edition Number: 2
Edition Type: Revised