A Summary of Problem Areas in Aquatic Off-Flavour Research

Abstract

In spite of many important advances in the study of aquatic off-flavours, the absence of standardization in sensory methods as applied to water and fish is still an obstacle. The need for standardization is evident both in threshold techniques, flavour descriptors and scaling. The elucidation of biogenic off-flavours should be based on criteria which clearly define the character of evidence needed to establish causality.