COVID-19 Update: We are currently shipping orders daily. However, due to transit disruptions in some geographies, deliveries may be delayed. To provide all customers with timely access to content, we are offering 50% off Science and Technology Print & eBook bundle options. Terms & conditions.
Off-Flavors in Foods and Beverages - 1st Edition - ISBN: 9780444885586, 9781483291024

Off-Flavors in Foods and Beverages, Volume 28

1st Edition

Editor: G. Charalambous
eBook ISBN: 9781483291024
Imprint: Elsevier Science
Published Date: 11th May 1992
Sales tax will be calculated at check-out Price includes VAT/GST
Price includes VAT/GST

Institutional Subscription

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.

Table of Contents

Preface. List of Contributors.

Analysis of Grain Volatiles and Development of a Simple Chemical Assay for Fungal Infestation of Grain (R. Entz and C.E. Meloan). Off-Odors in Grain (L.M. Seitz and D.B. Sauer). Volatile Compounds and Off-Flavours Produced by Microorganisms in Cereals (C.E. Eriksson et al). Off-Flavors in Peanuts and Peanut Products (R.L. Ory et al). Off-Flavors in Rice and Rice Products (R.L. Ory and G.J. Flick, Jr.). Off-Flavors in Fish and Shellfish (G.C. Arganosa and G.J. Flick, Jr.). Undesirable Flavors of Meat (M.E. Bailey et al). Oxidized Flavor Compounds in Edible Oils (B.S. Mistry and D.B. Min). Off-Flavor Development in Citrus Juice Products (R.L. Rouseff et al). Acid-Catalyzed Reactions of Citrus Oils and Other Terpene-Containing Flavors (B.C. Clark, Jr. and T.S. Chamblee). Japanese Soy Sauce Flavor with Emphasis on Off-Flavors (N. Nunomura and M. Sasaki). Fruit Preparations - Development of a New Pressurizing Process (Y. Horie). Off-Flavors of Dairy Products (C.D. Azzara and L.B. Campbell). Off-Flavors in Tea (A.O. Chen et al). Constituents of the Essential Oil of Sideritis scardica (M.E. Komaitis et al). Rooibos Tea (M.E. Komaitis). Cocoa Off-Flavors (K.H. Ney). Off-Flavors in Beer (M. Kamimura and H. Kaneda). Off-Flavors of Sake (T. Ohba and H. Akiyama). Foreign and Undesirable Flavours in Wine (A. Rapp et al). 5-Ribonucleotides as Flavor Enhancers (K. Kotani et al). Bitter Flavor of Protein Hydrolysates and Synthetic Peptides (S. Tanimoto et al). Heterocycles by Thermal Degradation of Amadori Intermediates (G. Vernin et al). Food Irradiation: Volatiles in Flavors and Off-Flavors (H. Singh). Specification of a Computer Program for Off-Flavors (K.H. Ney). Chemometrics: the Use of Multivariate Methods for the Determination and Characterization of Off-Flavors (C. Zervos and R.H. Albert). Subject index.


This book, volume 28 in the Developments in Food Science Series, reviews the
latest information and up-to-date concepts concerning a great number of
aspects of flavor quality. Particular attention has been afforded to provide
a balance between food and beverage chemistry, biochemistry, microbiology,
nutritional, processing, packaging, storage, computer applications, and

Twenty six specialists were invited to discuss the present state of knowledge
in their particular fields. Together with their co-workers (totalling over
sixty well known researchers) the authors were drawn from the international
spectrum of academia, government institutes, and industry. Their presentations
included original research results, background reviews, and comprehensive

This informative and well documented book goes a long way to improving the
current knowledge in a complex area and certainly increase understanding of taste and odor, flavors and off-flavors of high quality foods and beverages.


© Elsevier Science 1992
11th May 1992
Elsevier Science
eBook ISBN:

Ratings and Reviews

About the Editor

G. Charalambous