Taints and off-flavours in foods [electronic resource] / edited by Brian Baigrie.
- Cambridge : Woodhead, 2003.
- Woodhead Publishing in food science and technology.
Woodhead Publishing in food science and technology
1 online resource (214 p.)
Food -- Sensory evaluation.
Food -- Analysis.
- Electronic books.
- Off-flavours and taints are defined as unpleasant odours or tastes, the first resulting from the natural deterioration of a food, the second from its contamination by some other chemical. Both are major problems for the food industry. With its distinguished editor and international team of contributors, this important collection describes some of the most important causes of taints and off-flavours, how they can be identified and dealt with.The book begins with chapters on sensory and instrumental methods for detecting and analysing taints and off-flavours in food. There are chapters o
- Front Cover; Taints and Off-Flavours in Food; Copyright Page; Table of Contents; Contributors; Chapter 1. Introduction; 1.1 Defining off-flavours and taints; 1.2 The structure of this book; 1.3 References; Chapter 2. Sensory analytical methods in detecting taints and off-flavours in food; 2.1 Introduction; 2.2 Sensory test procedures; 2.3 Types of test: difference/discrimination tests; 2.4 Types of test: quantitative and hedonic tests; 2.5 Data handling, analysis and presentation; 2.6 Choosing and interpreting sensory tests; 2.7 Applications of sensory testing
2.8 Standardisation of test methods and instrumental methods2.9 Ethical aspects; 2.10 Future trends; 2.11 References; Chapter 3. Instrumental methods in detecting taints and off-flavours; 3.1 Introduction; 3.2 Liquid-based extraction techniques; 3.3 Headspace extraction; 3.4 Solid phase microextraction (SPME); 3.5 Gas chromatography and other methods; 3.6 Stir-bar sorptive extraction; 3.7 Electronic noses; 3.8 References; Chapter 4. Packaging materials as a source of taints; 4.1 Introduction; 4.2 Main types of food packaging; 4.3 Sources of taints; 4.4 Chemicals responsible for taints
4.5 Main foodstuffs affected4.6 Instrumental analysis of taints; 4.7 Sample preparation techniques; 4.8 Sampling strategy; 4.9 Examples of taint investigations; 4.10 Preventing taints; 4.11 Developments in taint monitoring: electronic noses; 4.12 Tracing the cause of a packaging taint; 4.13 Future packaging trends affecting taints; 4.14 Sources of further information and advice; 4.15 References; Chapter 5. Microbiologically derived off-flavours; 5.1 Introduction; 5.2 Bacteria; 5.3 Aerobic bacteria; 5.4 Facultative anaerobic bacteria; 5.5 Anaerobic bacteria; 5.6 Actinomycetes; 5.7 Fungi
5.8 Future trends5.9 References; Chapter 6. Oxidative rancidity as a source of off-flavours; 6.1 Introduction; 6.2 Oxidation; 6.3 Autoxidation; 6.4 Photo-oxidation; 6.5 Lipoxygenase (LOX); 6.6 Ketonic rancidity and metal-catalysed lipid oxidation; 6.7 Off-flavours from volatile lipid molecules; 6.8 Case study: lipid autoxidation and meat flavour deterioration; 6.9 Case study: lipid oxidation in fish; 6.10 Conclusions: preventing off-flavours; 6.11 Sources of further information and advice; 6.12 References; Chapter 7. The Maillard reaction as a source of off-flavours; 7.1 Introduction
7.2 Mechanism of the Maillard reaction7.3 Relevant Maillard reaction products (MRPs) in food flavour; 7.4 Food staling and off-flavours in particular foods; 7.5 References; Chapter 8. Off-flavours due to interactions between food components; 8.1 Introduction; 8.2 Flavour compound volatility in different food matrices; 8.3 Flavour retention in different food matrices; 8.4 Off-flavours caused by reactions between components in the food matrix; 8.5 Bacterial interactions with the food matrix causing off-flavours; 8.6 Bacterial interactions with additives causing off-flavours
8.7 Conclusion: identifying and preventing off-flavours
- Description based upon print version of record.
Includes bibliographical references and index.
- Baigrie, Brian.
|Location||Notes||Your Loan Policy|
|Description||Status||Barcode||Your Loan Policy|