346 Chilled foods Smell characteristic Flake size D Orange intensity Smoky flavour Surface moistness Firm Ease of cutting Fig. 12.1 Differences in sensory profile between four different chilled smoked salmon. 12.3.3 Use of a trained panel for measurement of sensory quality Taint and off-flavours In foods these are a major threat to manufacturers and retailers, as it can become extremely dam d costly. a tainted product reaching the consumer can create problems for the food producer or retailer much more damaging than the complaint itself. Direct costs such as loss of production, cleaning of factory damaged commercial relationships between suppliers, manufacturers and retailers (e.g. de-listing by retailers), litigation proceedings and even factory shutdown may occur. Other more substantial financial implications may arise such as loss of customer goodwill and damaged brand image may manifest themselves through lower sales and loss of market share. Taint and off-flavours are caused by the presence of a chemical at very low concentration in a food product, usually a volatile organic compound, which imparts a flavour unacceptable to the consumer. Taint is an unpleasant odour or flavour imparted to food through external sources and off-flavour(or off-odour)is an unpleasant flavour (or odour) to food through internal changes, such as enzymatic or microbial activities. Unlimited sources of taint and off-flavours exist making it extremely difficult for manufacturers or retailers to control. Raw materials, packaging materials, factory environment (e.g. flooring, paint, cleaning agents), microbial spoilage are all known sources of taint and off-flavour. Water can also be a major source of contamination. It may contain chlorophenols or chloroanisol: this accounts for the largest number of known cases of taint ensory evaluation coupled with the use of sophisticated apparatus such as Gas Chromatography Mass Spectrometry (GCMS) is required to evaluate and identify the taint and its source. Such a combination was used by Farmer et al. (1995) to evaluate off-flavours in wild and farmed Atlantic salmon. The author found that the main difference was between wild salmon caught in rivers and those from the sea rather than between wild and farmed salmon. River-caught12.3.3 Use of a trained panel for measurement of sensory quality Taint and off-flavours In foods these are a major threat to manufacturers and retailers, as it can become extremely damaging and costly. A tainted product reaching the consumer can create problems for the food producer or retailer much more damaging than the complaint itself. Direct costs such as loss of production, cleaning of factory, damaged commercial relationships between suppliers, manufacturers and retailers (e.g. de-listing by retailers), litigation proceedings and even factory shutdown may occur. Other more substantial financial implications may arise, such as loss of customer goodwill and damaged brand image may manifest themselves through lower sales and loss of market share. Taint and off-flavours are caused by the presence of a chemical at very low concentration in a food product, usually a volatile organic compound, which imparts a flavour unacceptable to the consumer. Taint is an unpleasant odour or flavour imparted to food through external sources and off-flavour (or off-odour) is an unpleasant flavour (or odour) to food through internal changes, such as enzymatic or microbial activities. Unlimited sources of taint and off-flavours exist making it extremely difficult for manufacturers or retailers to control. Raw materials, packaging materials, factory environment (e.g. flooring, paint, cleaning agents), microbial spoilage are all known sources of taint and off-flavour. Water can also be a major source of contamination. It may contain chlorophenols or chloroanisol; this accounts for the largest number of known cases of taint. Sensory evaluation coupled with the use of sophisticated apparatus such as Gas Chromatography Mass Spectrometry (GCMS) is required to evaluate and identify the taint and its source. Such a combination was used by Farmer et al. (1995) to evaluate off-flavours in wild and farmed Atlantic salmon. The author found that the main difference was between wild salmon caught in rivers and those from the sea rather than between wild and farmed salmon. River-caught Fig. 12.1 Differences in sensory profile between four different chilled smoked salmon. 346 Chilled foods