Off-flavors in foods

Research output: Contribution to journalArticlepeer-review

79 Scopus citations

Abstract

The most common reason for consumer rejection of a food product is an unacceptable flavor. Food flavor may become unacceptable due to many reasons. For example, the food may become contaminated by airborne-, waterborne-, or packaging-related chemicals. Alternatively, food components may undergo degradation due to oxidation, nonenzymatic browning, enzymatic reactions, or light-induced reactions. This review will provide a general description of the sensory properties, mechanism of occurrence, and recent research developments for the commonly occurring off-flavors in foods.

Original languageEnglish (US)
Pages (from-to)381-402
Number of pages22
JournalCritical Reviews in Food Science and Nutrition
Volume29
Issue number6
DOIs
StatePublished - Jan 1 1991

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