抄録
Off-flavors can be introduced to foodstuffs mainly in three stages, in producing raw materials, in manufacturing the product and during distribution. This paper provides typical cases off-flavor examples in each step. First, one case in spaghetti proved to be due to coumarin contamination in wheat fields. Next, 2-MIB off-flavor in chestnuts was caused in manufacturing processes. Finally, handling in the distribution stage was blamed in the case of p-DCB off-flavor in noodles. Understanding these cases, it is important to apply the knowledge to prevent other cases of off-flavor from occurring. Moreover, studies of off-flavors provide us with opportunities to improve quality of products and therefore consumer satisfaction.
