Off-Flavours and Taints
 Taints and off-flavours can severely affect the organoleptic properties of a food product and render it unpalatable to the consumer.
RSSL is among the leading laboratories in the world for taint and off-flavour identification and a large number of analyses are carried out.
Taints in foods arise from external sources for example packaging, whereas off-flavours occur as a result of internal deteriorative chemical changes.
At RSSL we have highly trained sensory assessors who are particularly sensitive to a selection of taints and off-flavours. To complement this service we also have a range of analytical techniques to aid identification of the tainting compounds. We advise manufacturers considering changes to any aspect of their product packaging to undertake a preventative taint transfer test. This involves using a panel of trained assessors to determine if the change will lead to a taint problem over time.
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