Taints and off-flavours in food:
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
Cambridge
Woodhead Publ.
2003
Boca Raton [u.a.] CRC Pr. |
| Edition: | 1. publ. |
| Series: | Woodhead Publishing in food science and technology
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | IX, 203 S. graph. Darst. |
| ISBN: | 1855734494 0849317444 |
Staff View
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| 245 | 1 | 0 | |a Taints and off-flavours in food |c ed. by Brian Baigrie |
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Record in the Search Index
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| adam_text | Titel: Taints and off-flavours in food
Autor: Baigrie, Brian
Jahr: 2003
Contents
List of contributors.........................................viii
1 Introduction.............................................1
B. Baigrie, Reading Scientific Services Ltd, UK
1.1 Defining off-flavours and taints.........................1
1.2 The structure of this book.............................3
1.3 References.........................................4
2 Sensory analytical methods in detecting taints
and off-flavours in food....................................5
D. Kilcast, Leatherhead Food International, UK
2.1 Introduction........................................5
2.2 Sensory test procedures..............................10
2.3 Types of test: difference/discrimination tests..............14
2.4 Types of test: quantitative and hedonic tests..............16
2.5 Data handling, analysis and presentation.................20
2.6 Choosing and interpreting sensory tests.................20
2.7 Applications of sensory testing........................23
2.8 Standardisation of test methods and instrumental methods . . 26
2.9 Ethical aspects.....................................28
2.10 Future trends......................................28
2.11 References........................................29
3 Instrumental methods in detecting taints and off-flavours.........31
W. J. Reid, Leatherhead Food International, UK
3.1 Introduction.......................................31
vi Contents
3.2 Liquid-based extraction techniques.....................32
3.3 Headspace extraction................................37
3.4 Solid phase microextraction (SPME)....................40
3.5 Gas chromatography and other methods.................42
3.6 Stir-bar sorptive extraction...........................47
3.7 Electronic noses....................................48
3.8 References........................................54
4 Packaging materials as a source of taints......................64
T. Lord, Pira International, UK
4.1 Introduction.......................................64
4.2 Main types of food packaging.........................66
4.3 Sources of taints....................................70
4.4 Chemicals responsible for taints.......................75
4.5 Main foodstuffs affected.............................78
4.6 Instrumental analysis of taints.........................80
4.7 Sample preparation techniques........................81
4.8 Sampling strategy...................................88
4.9 Examples of taint investigations.......................88
4.10 Preventing taints..................................101
4.11 Developments in taint monitoring: electronic noses.......104
4.12 Tracing the cause of a packaging taint..................106
4.13 Future packaging trends affecting taints................107
4.14 Sources of further information and advice...............108
4.15 References.......................................109
5 Microbiologically derived off-flavours.......................112
F. B. Whitfield, Food Science Australia, Australia
5.1 Introduction......................................112
5.2 Bacteria.........................................113
5.3 Aerobic bacteria...................................117
5.4 Facultative anaerobic bacteria........................125
5.5 Anaerobic bacteria.................................128
5.6 Actinomycetes....................................129
5.7 Fungi...........................................130
5.8 Future trends.....................................135
5.9 References.......................................136
6 Oxidative rancidity as a source of off-flavours.................140
/?. /. Hamilton, formerly of Liverpool John Moores University, UK
6.1 Introduction......................................140
6.2 Oxidation........................................142
6.3 Autoxidation.....................................143
6.4 Photo-oxidation...................................146
6.5 Lipoxygenase (LOX)...............................149
Contents vii
6.6 Ketonic rancidity and metal-catalysed lipid oxidation......151
6.7 Off-flavours from volatile lipid molecules...............152
6.8 Case study: lipid autoxidation and meat flavour
deterioration......................................153
6.9 Case study: lipid oxidation in fish......................156
6.10 Conclusions: preventing off-flavours...................157
6.11 Sources of further information and advice...............158
6.12 References.......................................158
7 The Maillard reaction as a source of off-flavours..............162
A. Arnoldi, University of Milan, Italy
7.1 Introduction......................................162
7.2 Mechanism of the Maillard reaction...................163
7.3 Relevant Maillard reaction products (MRPs) in food
flavour .......................................... 166
7.4 Food staling and off-flavours in particular foods..........170
7.5 References.......................................173
8 Off-flavours due to interactions between food components......176
E. Spinnler, INRA, France
8.1 Introduction......................................176
8.2 Flavour compound volatility in different food matrices .... 176
8.3 Flavour retention in different food matrices.............180
8.4 Off-flavours caused by reactions between components
in the food matrix.................................181
8.5 Bacterial interactions with the food matrix causing
off-flavours.......................................182
8.6 Bacterial interactions with additives causing off-flavours ... 183
8.7 Conclusion: identifying and preventing off-flavours........184
8.8 References.......................................186
9 Taints from cleaning and disinfecting agents..................189
C. Olieman, NIZO food research, The Netherlands
9.1 Introduction......................................189
9.2 Cleaning and disinfecting agents......................190
9.3 Testing the safety of cleaning and disinfecting agents......192
9.4 Testing cleaning and disinfecting agents for their
capacity to cause taints..............................193
9.5 Detecting cleaning and disinfecting agents in rinse water ... 193
9.6 Detecting cleaning and disinfecting agents in food........194
9.7 Measurement of active chlorine residues via chloroform .. . 195
9.8 Future trends.....................................197
9.9 References.......................................197
Index...................................................199
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| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
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| discipline | Chemie / Pharmazie Lebensmitteltechnologie |
| edition | 1. publ. |
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| spelling | Taints and off-flavours in food ed. by Brian Baigrie 1. publ. Cambridge Woodhead Publ. 2003 Boca Raton [u.a.] CRC Pr. IX, 203 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science and technology Flavor Food Analysis Food Sensory evaluation Verfärbung (DE-588)4278893-6 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Geschmacksfehler (DE-588)4558161-7 gnd rswk-swf Lebensmittelqualität (DE-588)4343361-3 gnd rswk-swf Lebensmittelanalyse (DE-588)4167032-2 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Verfärbung (DE-588)4278893-6 s DE-604 Geschmacksfehler (DE-588)4558161-7 s Lebensmittelqualität (DE-588)4343361-3 s Lebensmittelanalyse (DE-588)4167032-2 s Baigrie, Brian Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012816573&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Taints and off-flavours in food Flavor Food Analysis Food Sensory evaluation Verfärbung (DE-588)4278893-6 gnd Lebensmittel (DE-588)4034870-2 gnd Geschmacksfehler (DE-588)4558161-7 gnd Lebensmittelqualität (DE-588)4343361-3 gnd Lebensmittelanalyse (DE-588)4167032-2 gnd |
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| title | Taints and off-flavours in food |
| title_auth | Taints and off-flavours in food |
| title_exact_search | Taints and off-flavours in food |
| title_full | Taints and off-flavours in food ed. by Brian Baigrie |
| title_fullStr | Taints and off-flavours in food ed. by Brian Baigrie |
| title_full_unstemmed | Taints and off-flavours in food ed. by Brian Baigrie |
| title_short | Taints and off-flavours in food |
| title_sort | taints and off flavours in food |
| topic | Flavor Food Analysis Food Sensory evaluation Verfärbung (DE-588)4278893-6 gnd Lebensmittel (DE-588)4034870-2 gnd Geschmacksfehler (DE-588)4558161-7 gnd Lebensmittelqualität (DE-588)4343361-3 gnd Lebensmittelanalyse (DE-588)4167032-2 gnd |
| topic_facet | Flavor Food Analysis Food Sensory evaluation Verfärbung Lebensmittel Geschmacksfehler Lebensmittelqualität Lebensmittelanalyse Aufsatzsammlung |
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