Research and Markets : Sensory analytical and Instrumental methods in detecting taints and off-flavours in food a major problem for the food industry

Dublin - Research and Markets (http://www.researchandmarkets.com/reports/c23023) has announced the addition of Taints and off-flavours in foods to their offering

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 analyzing taints and off-flavours in food. There are chapters on two of the most common causes of taints: packaging and residues from cleaning and disinfection. A number of chapters discuss the various causes of off-flavours, from those caused by microbial action and oxidation to those caused by the Millard reaction and interactions between food components.

Chapters are entitled as follows:

Introduction
B. Baigre, Reading Scientific Services Ltd, UK

Sensory analytical methods in detecting taints and off-flavours in food
D. Kilcast, Leatherhead Food International, UK

Instrumental methods in detecting taints and off-flavours
W. J. Reid, Leatherhead Food International, UK

Packaging materials as a source of taints
T. Lord, Pira International, UK

Microbiologically-derived off-flavours
F. Whitfield, Food Science Australia

Oxidative rancidity as a source of off-flavours
R. Hamilton, formerly Liverpool John Moores University, UK
- Sources of further information and advice
- References

The Mallard reaction as a source of off-flavours
A. Arnoldi, University of Milan,

Off-flavours due to interactions between food components
E. Spinnler, INRA, France

Taints from cleaning and disinfecting agents
C. Olieman, NIZO Food Research, The Netherlands



For more information visit http://www.researchandmarkets.com/reports/c23023

Laura Wood
Senior Manager
Research and Markets
press@researchandmarkets.com
Fax: +353 1 4100 980