Taint, food

Maarse H, Grosch W (1996) In Saxby MJ (ed) food Taints and Off-flavours. Blackie, London, p72... 

Maarse H (1993) In Food Taints and Off-Flavours (Saxby MJ, ed.) Blackie Academic and Professional, London, pp 63-88. 

M.J. Saxby, Food Taints and Off-flavours, 1st edn. (Blaclde Academic and Professional, Cambridge, 1993)... 

Solvent residues from printing and adhesives have the potential to cause food tainting. Typical solvents used in printing with characteristic, easily detectable odors are aliphatic esters, such as ethyl acetate, isopropyl acetate, and w-propyl acetate, the alcohols isopropyl alcohol and w-propyl alcohol and hydrocarbon mixtures, particularly aromatics. Regular tests are carried out by printers of food packaging to ensure that the concentrations of solvent residues are maintained below the odor and tainting threshold levels. The most widely used analytical technique to measure the levels of solvent residues is GC head-space analysis. Portions of the packaging are placed in sealed vials or other suitable containers and heated... 

Kilcast, D. (1996). Sensory evaluation of taints and off-flavors. In M. J. Saxby (Ed.), Food taints and off-flavors (2nd ed.) (pp. 1-40). Blackie Academic and Professional. 

Jelen, H.H. (2006) Solid-phase microextraction in the analysis of food taints and off-flavors. Journal of Chromatographic Science, 44, 399-415. 

Ridgway, K Lalljie, S.P.D., and Smith, R.M. (2009) Analysis of food taints and off-flavours a review. FoodAddit. Contam. Part A Chem. Anal Control Expo. Risk Assess., 27 (2), 146-168. 

Ashurst, P.R., Food Flavourings, 1st ed., Blackie Academ. Prof., New York, 1991. Ashurst, P.R., Food Flavorings, 3rd ed.. Aspen Publishers, Gaithersbmg, 1999. Ashurst, P.R., Food Flavorings, 2nd ed., Blackie Academ. Prof., New York, 1995. Saxby, M.J., Food Taints and Off-Flavours, 1st ed., Blackie Academ. Prof., New York, 1993. 

Saxby, M.J., Food Taints and Off-Flavours, 2nd ed., Blackie Academ. Prof., New York, 1996. 

FIGURE 7.1 A typical relationship between concentration of an odorant and percentage of the population that can perceive it. (From Kilcast, D., Food Taints and Off-Flavours, M.J. Saxby, Ed., Blackie Acad. Prof., London, 1996, p. 1. With permission.)... 

There are three examples of food tainting from paper-based packaging materials listed in Table 7.4. Paper or paper-based products come in contact with or form the... 

Polyunsaturated compounds readily hydroperoxidize and the hydroperoxides so formed act as initiators for both thermal oxidation and photooxidation. The incorporation of unsaturated fats into polyethylene has been used [31] to induce the oxidation of polyethylene in starch-filled polyethylene. The potential limitation of the use of prooxidants is that oxidation commences during processing and could lead to the formation of low molecular weight aldehydes and carboxylic acids (food taints) particularly in the presence of transition metal ions. 

Vapours Environment Food Taint, quality loss... 

Organic compounds sought include naturally derived materials, such as mycotoxins and off-flavours (produced by rancidification or spoilage), and man-made/industrial chemicals, e.g. pesticides, veterinary drugs, environmental contaminants (such as polychlorodibenzo-p-dioxins, polychlorinated biphenyls, polynuclear aromatic hydrocarbons, etc.) and food tainting compounds (e.g. 2,4,6-trichloro-anisole, the compound responsible for musty cork taint in wine, arising from the inappropriate use of wood preservatives). GC-MS and HPLC-API-MS are widely used for these types of analyses. Desirable food components present at trace levels, such as nutrients, are also determined using these techniques. 

IJ Jeon. Undesirable flavors in dairy products. In MJ Saxby, ed. Food Taints and Off-Flavours. London Chapman Hall, 1993. 

D Kilkast. Sensory evaluation of taints and off-flavours. In MJ Saxby, ed. Food Taints and Off-Flavours. Glasgow Chapman Hall, 1993, pp. 1-32. RC Mclver, GA Reineccius. Synthesis of 2-methoxy-3-alkylpyrazines by Pseudomonas perolens. In C Parliament, R Croteau, ed. Bioformation of Flavours, ACS Symposium Series 1989, pp 266-274. 

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