附註:Includes bibliographical references and index.
Introduction / B. Baigrie -- Sensory analytical methods in detecting taints and off-flavours in food / D. Kilcast -- Instrumental methods in detecting taints and off-flavours / W.J. Reid -- Packaging materials as a source of taints / T. Lord -- Microbiologically derived off-flavours / F.B. Whitfield -- Oxidative rancidity as a source of off-flavours / R.J. Hamilton -- The Maillard reaction as a source of off-flavours / A. Arnoldi -- Off-flavours due to interactions between food components / E. Spinnler -- Taints from cleaning and disinfecting agents / C. Olieman.
摘要:Taints and off-flavours are a major problem for the food industry. Part 1 of this important collection reviews the major causes of taints and off-flavours, from oxidative rancidity and microbiologically-derived off-flavours, to packaging materials as a source of taints. Part 2 of the book discusses the range of techniques for detecting taints and off-flavours, from sensory analysis to instrumental techniques, including the development of new rapid, on-line sensors.
