27:) are taints in food products caused by the presence of undesirable compounds. They can originate in raw materials, from chemical changes during food processing and storage, and from micro-organisms. Off-flavours are a recurring issue in
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Collins, T. S. et al. (2012). Analysis of
Haloanisoles in Corks and Wines. In S. Toth & C. Mussinan (Eds.), Recent Advances in the Analysis of Food and Flavors (pp. 109–127). American Chemical Society.
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Robin, J. et al. (2006). Off flavour characterization and origin in French trout farming. Aquaculture, 260(1–4)
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Ridgway, K. (n.d.). Avoiding
Customer Complaints: Origins of Food Taints and Off-flavours. RSSL.
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46:, affecting the flavour of water for drinking and of fish growing in that water.
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Many more examples can be seen throughout food production sectors including in
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similarly affect water bodies, and are a recognised cause of off-flavour in
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62:can produce a ‘weedy’ off-flavour in
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38:Water bodies are often affected by
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25:see spelling differences
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58:such as
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19:or
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