ABSTRACT
While there are numerous articles in the literature on objectionable flavor in foods, an article by Goldenberg and Matheson [4], despite being dated, and a book edited by Saxby [2] have to be singled out as indispensable references. There has been less published on off-flavors in foods in recent years than in the 70s and 80s. In recent years most of this type of work has been done in industry, and industry is reluctant to publish their problems or solutions. Thus, many of the references will be twenty or more years old. Unfortunately, they are as relevant today as then.
