off-flavour BrE
off-flavor AmE

Fish from these ponds may have sufficient off-flavour to make them unmarketable.

Haloanisoles similarly affect water bodies, and are a recognised cause of off-flavour in wine.

Once you grind flax seed, there is greater risk of it developing an off-flavour and taste.

The acetaldehyde and ethanol give off-flavour to the product which are detrimental to the perceived quality.

Rough handling, even of unripe fruit, leads to bruising and an off-flavour.

Cows grazing on weeds such as wild garlic can produce a 'weedy' off-flavour in milk.

Residual chlorophyll gives canola oil an off-flavour.

The specific off-flavour that has been attributed to Z. bailii is related to HS.

Petroleum-like off-flavour in seasoned herring roe.

An undefined off-flavour was detected in syrup produced from sap flowing from tubing systems cleaned with bleach.

Megasphaera cerevisiae is a Gram-negative obligate anaerobe that causes turbidity and off-flavour and aroma in beer.

The presence of Clostridium tyrobutyricum in the developing cheese has the effect of producing butyric acid which causes an off-flavour, and excess hydrogen and carbon dioxide which causes internal pressures leading to slits and cracks.

Oat groats are high in fat (lipids) and once removed from their protective hulls and exposed to air, enzymatic (lipase) activity begins to break down the fat into free fatty acids, ultimately causing an off-flavour or rancidity.

The consumption of these compounds can produce several off-flavors.

Over all, half the butters I tasted were bland or had off-flavors.

Vietnamese farmers on the Mekong avoid the problem of off-flavor altogether.

They do vary in quality, and some have resinous, soapy off-flavors.

Some high-fat foods, such as milk and cheese, can acquire off-flavors after the treatment.

Fruits vary widely in how long they can be stored before developing off-flavors or rot.

The pulp is often starting to break down, turn mushy, and develop musty off-flavors.

But making good cider, with a bright, balanced, subtle apple taste and no off-flavors, is another thing.

Although it contains yeast nutrients, its presence can impart off-flavors in the finished beer.

Banana Legs was the loser again, with a mushy, sickly sweet, off-flavor.

Effect of processing methods on oxidative off-flavors of soybean milk.

In addition, if oxygen is introduced after the fermentation has started, it may not be completely utilized by the yeast and will later cause off-flavors.

The butters were allowed to soften, then a taste was taken from the inside of the stick, where oxidation and off-flavors develop last.

But they had some off-flavors.

Dirt and grit will not enhance the eye appeal and might even contribute off-flavors to the sauce.

It's also more likely to develop off-flavors when overmature, so locally grown fruits are best eaten in mid- to late winter.

The company says even now the gasifier is the only heater which can directly fire many foodstuffs without causing contamination and off-flavors.

Evaluation of adsorbent resins for removing off-flavors from downgraded maple syrup.

In general, chemists believe that the "off-flavors" that come from old beers are due to reactive oxygen species.

But if the tests or tasters find off-flavors, it is, in a sense, too late, at the end of the whiskey-making process, which lasts for years.

Managing catfish production to harvest leaner fish could minimize the impact of off-flavor on fish producers.

To fit consumer tastes, research into standardization to reduce off-flavors and ensure consistency between batches has been applied in modern production.

Off-flavours or off-flavors (see spelling differences) are taints in food products caused by the presence of undesirable compounds.

Beta acids may oxidize into compounds that can give beer off-flavors of rotten vegetables or cooked corn.

In beer brewing, autolysis causes undesired off-flavors.