It may be defined as a flavor that is not natural or up to standard owing to deterioration or contamination.
Off flavor can originate from single substances which are normally not present in the food in question. It also may cause by sometimes several volatile compound with very low threshold values.
Off-flavor may render a food inedible, but at least they reduce its organoleptic quality and consequently its economic value.
Rancidity, bitterness and soupiness, string acidity and moldiness belong to those types of off-flavor which have long been recognized.
Taints and off-flavors are not synonymous. Taints are defined as unpleasant odors or flavors imparted to food through external sources, whereas off-flavors are defined as unpleasant odors or flavors imparted to food through internal deteriorative changes.
Definition of off flavor
