Flavour, Taint and Off Flavour Analysis

RSSL is among the leading analytical laboratories in the world for taint and off-flavour identification.

RSSL can analyse for taints and off-flavours which can severely affect the organoleptic properties of a food product and render it unpalatable to the consumer. 

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

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

At RSSL, we also have highly trained sensory assessors who are particularly sensitive to a selection of taints and off-flavours. 

RSSL's flavour, taint and off flavours testing service is a key analysis offered under RSSL's Emergency Response Service (ERS).