Off-flavors present one of the major quality issues in the food industry and can result in significant economic damage to a company.
Flavors meaning the complex of the olfactory, gustatory and trigeminal sensations perceived during tasting.
While off flavors is an unpleasant odor or flavors imparted to food through internal deteriorative change.
When it happened the flavor is not natural or up to standard owing to deterioration or contamination.
Off flavors in food could develop due to:
*Internal food reactions – oxidation, Millard reactions, microorganisms
*External sources of contaminants – packaging materials, storage, transportation
The unpleasant odor quality of an off-flavor is mostly caused by only one, sometimes several volatile compounds with very low odor threshold values and the typical unpleasant odor taint of the spoiled food product. Off flavor can easily damage the quality image of a brand, and the confidence that the consumer has in it.
An off-flavor may be formed during production of the food, during its storage or by external contaminants.
Most off flavors in food develop as a result of hydrolytic, enzymatic and oxidative rancidity. Hydrolytic rancidity is associated with the presence of water.
Despite the low temperatures, a series of enzymatic and non-enzymatic chemical reactions take place in food especially vegetables during frozen storage. Their influence on quality is particularly important, because these reactions are associated with the appearance of off flavors and odors.
Off flavor in food: how it happened
