off-flavor

off-flavor

abnormal unappetizing flavor.
Mentioned in ?
References in periodicals archive ?
Results indicated that losses in major odorants, as well as the formation of methional from its precursor methionine during juice processing, accounted for the development of a cooked-like off-flavor in the industrially manufactured pineapple juice.
That's because high levels of these four compounds are suspected of contributing to off-flavor, Obenland says.
My findings will shed light on how the dairy industry can better control milk quality and off-flavor formation so that consumers can have a consistently fresh and clean-tasting milk consumption experience.
Other topics include microbial interactions in food fermentation, the secretion and components of saliva, food-borne pathogen detection based on ribosomal RNA, surface-enhanced Raman spectroscopy, and removal of off-flavor precursors in soy protein isolate.
SunPak LMQ inks exhibit very low odor, off-flavor and migration levels, and offer a comprehensive solution to brand owners and converters who are looking for ways to address migration concerns For food, pharmaceutical and tobacco applications.
SunPak LMQ inks exhibit very low odor, off-flavor and migration levels, and offer a comprehensive product line to brand owners and converters who are looking for ways to address migration concerns for food, pharmaceutical and tobacco applications.
Since most reactions that produce cooked flavors are fully inhibited or reduced by pressure, the concentration-related increase of many off-flavor compounds that occurs in conventionally heat-treated milk is not seen in milk made by PATP.
The sensory parameters were appearance color, odor, taste, off-flavor intensity and overall acceptability.
The smaller ones were a little off-flavor, but the larger shrimp were excellent; the crunchy tempura batter helped both.
PerkinElmer introduced a new GC (Gas Chromatography) system featuring the TurboMatrix Headspace Trap for analysis of off-flavor components in beer using flame ionization.
studies the biology of blue-green algae, called cyanobacteria, and other species that are the sources of geosmin, 2-MIB, and other off-flavor compounds.
For example, it is well known that naturally occurring soybean enzymes, called lipoxygenases, are released from their storage sites in the bean during crushing and react with soy oil leading to oxidation and off-flavor development from oil breakdown.