Classifications based on a literature survey of food odor complaints

Abstract

We attempted to categorize the trends in food odor complaints from the perspective of the causative substance, causative food, odor, causative process, and flow diagram analysis. A survey of 282 cases of food odor complaints from 1979 to 2019 revealed 203 causative foods, 86 causative substances, and 75 odor expressions. Of the 63 combinations counted, "ethylacetate and processed foods" was the most common. In 20 cases concerning items such as "sodium hypochlorite and beverages and alcoholic beverages," the causative process was identified 100 % of the time, while in 14 cases concerning items such as "diesel oil and agricultural, livestock, and marine products," the causative process was not identified, indicating a difference in the identification status of the causative process.