2014 Volume 45 Issue 5 Pages 351-371
The most important points when we deal with customers’ complaints about off-flavors in foods are carrying out the sensory analysis of odors in-site, sharing the result, then analyzing the odors by the sensory analysis and the instrumental analysis in the laboratory. As each analysis is not perfect, or each has its own limit, a comprehensive determination based on all information and analytical result can lead us to the resolution of the case precisely and quickly, including the cause of the off-flavor case. During these procedures it is necessary to keep the very off-flavor in the food properly.
There are 3 merits in introducing the sensory analysis of odors into the dealing process of customers’ complaints about off-flavors. We can determine the urgency of the case at the first step, detect the odors quickly, estimate the candidate compounds properly. To maintain the sensory analysis of odors, we have to make rules, educate the panel leader and panels and carry out periodic training. These efforts lead us to obtain confidence in our results and reliance from our customers.
When it comes to the instrumental analysis, we have to choose the most appropriate method for the condition or the requirement of the case, rapidity, easiness or accuracy. There are useful instruments for these purposes, such as SPME, GC/MS and GC-olfactometer. But, so far, these instruments are often fail to reach the lower limit of the sensory analysis. It is necessary to make the most of the results obtained from the sensory analysis and the instrumental analysis altogether. First we estimate the cause or the compounds of the off-flavor by he sensory analysis, then we confirm the estimation by the instrumental analysis, finally we can make a comprehensive determination.
