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| Reineccius, Gary. 1991. Off-flavors in foods. Critical Reviews in Food Science and Nutrition 29(6):381. | to Top |
| ABSTRACT the most common reason for consumer rejection of a product is an unacceptable flavor. Food flavor may become unacceptable due to many reasons. For example, the food may become contaiminated 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 snesory properties, mechanism of occurrence, and recent research developments for the commonly occurring off-flavors in foods. |
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