Off-flavours or off-flavors (see spelling differences) 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 drinking water supply and many food products.
Water bodies are often affected by geosmin and 2-methylisoborneol, affecting the flavour of water for drinking and of fish growing in that water.[1] Haloanisoles similarly affect water bodies, and are a recognised cause of off-flavour in wine.[2] Cows grazing on weeds such as wild garlic can produce a ‘weedy’ off-flavour in milk.[3]
Many more examples can be seen throughout food production sectors including in oats, coffee, glucose syrup and brewing.
References
[edit]- ^ Robin, J. et al. (2006). Off flavour characterization and origin in French trout farming. Aquaculture, 260(1–4)
- ^ 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.
- ^ Ridgway, K. (n.d.). Avoiding Customer Complaints: Origins of Food Taints and Off-flavours. RSSL.
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction