Taints and off-flavours in foods

Taints and off-flavours are a major problem for the food industry. Part one of this important collection reviews the major causes of taints and off-flavours, from oxidative rancidity and microbiologically-derived off-flavours, to packaging materials as a source of taints. Part two of the book discusses the range of techniques for detecting taints and off-flavours, from sensory analysis to instrumental techniques, including the development of new rapid, on-line sensors.