OFF-FLAVORS IN FOODS

被引：73

作者：

REINECCIUS, G

机构：

[1] Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1991年 / 29卷 / 06期

关键词：

D O I：

10.1080/10408399109527534

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The most common reason for consumer rejection of a food product is an unacceptable flavor. Food flavor may become unacceptable due to many reasons. For example, the food may become contaminated 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 sensory properties, mechanisms of occurrence, and recent research developments for the commonly occurring off-flavors in foods.

引用

页码：381 / 402

页数：22

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