This text investigates the chemical and biological origins of taints and off-flavours that compromise the sensory quality and safety of food products. Brian Baigre and his contributors provide a technical framework for identifying, analyzing, and mitigating sensory defects in industrial food production. The book synthesizes analytical chemistry, microbiology, and sensory evaluation techniques to help professionals troubleshoot quality control failures in the supply chain.

Experts recognize this work as a technical resource for food scientists and quality control managers dealing with sensory defects. Readers frequently note the high level of scientific density and the practical utility of the diagnostic procedures outlined in the text.