Troubleshooting taints and finding off-flavours | Leatherhead Food Research

Troubleshooting taints and finding off-flavours

White paper explaining what manufacturers should do in the event of product taints, how to track the source of the problem and preventative measures.

A tainted flavour or odour of a product raises as much concern with manufacturers as a food safety issue; impacting the brand image and loss in sales. Angela Calder, Chemistry Scientist, explains what can be done to identify the taint by those who have high sensitivity to tainting compounds, the analytical techniques in the lab and how it pays to identify potential taint risks before they happen.

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