Taints: analysis and identification

Abstract

Taints and off flavors deteriorate the quality and acceptability of food products, being one of the most common reasons for consumer rejection of a certain food. Occurrence of taints causes significant financial loss to the industry. Consequently, the identification of taint compounds in foods is relevant to avoid the introduction of defective products to the market. The analysis represents a real analytical challenge due to the very low odor thresholds of taints and the often complex food matrixes. In this sense, efforts have been made to provide highly sensitive and selective analytical methods for the determination of taints, satisfying both industry needs and consumer demands.