New Methods for Battling the Off-Flavor Nemesis

Topics:
Food and Beverage
Tags:
Dairy Management,
Food,
Food & Beverage,
Manufacturing,
Method
Source:
Dairy Management

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Overview: Sensory evaluation by trained dairy technologists traditionally has been the major method for evaluating off-flavor origins in dairy products. While this approach works well, it does suffer from shortcomings. The biggest problem with sensory analysis is the inability, in many cases, to identify with certainty the chemical and/or mechanism causing the off-flavor. New developments in chemical instrumentation and improved methods for extracting volatiles and semivolatiles from complex food systems are available to assist in the off-flavor elucidation process.

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