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کشاورزی::
طعم نامطلوب
Dimethyl trisulfide is the major cause of off-flavour in overcooked Brassica vegetables.
Recently, 3-methyl-2-butene-1-thiol (59), which has long been known to be a sweaty, skunky aroma compound usually associ- ated with the off-flavour of light-struck off-beer (Gros and Collin, 2012), was found to make an important contribution to the aroma of wine (San-Juan et al.
Analysis of taints and off-flavours
The technical definition of a taint in food is a contamination by a chemical from an external source, whereas an off-flavour is derived from internal deterioration of the food.
The purpose of analysis of taints and off-flavours in food is ultimately to determine the root cause of the issue, to pre- vent future occurrence and, in some cases, to enable a risk assessment to be made to ensure the safety of the product.
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