We Japanese people can get many foods whenever we would like to have some foods. But we have distrust of food safety. When we feel some abnormal flavor from foods, we doubt food safety in case of no problem. We comprehend this flavor the important problem in food business. Such a flavor is called off-flavor in foods. We introduce some cases of off-flavor in foods and the methods of solution these problems.

　There are three types of off-flavor generating factor. ①off-flavor at the time of food production ②off-flavor at the time of food distribution ③off-flavor at the time of food preservation

　Off-flavor problem comes to the surface when the consumer appeals the abnormal flavor in food. So food supplier should conclude the origin of this off-flavor precisely. After they have organoleptic evaluation for this off-flavor, analysis of this flavor should be carried out with GC-MS method. Case by case food supplier need to decide food sale discontinuance or food collection.

　Such an off-flavor problem should be discussed on common ground, because food quality control is not secret different from food development. We established Food Off-flavor Study Group in 2012. We expect many people joining this party.