Taint & Off Flavour Investigation

Identification of off-flavours and taints is a key analysis offered by RSSL's Emergency Response Service.

Our Flavour and Trace Analysis Laboratory has wide ranging expertise in assessing products and identifying the source and potential cause of taints and off-flavours.

Off-flavours may arise in products from internal changes, such as degradation caused by exposure to light or microbiological action.  Taints are caused by contamination from an external source, for example, a component of the packaging or environment.