Misflavour

The flavour thresholds of the 239 compounds examined varied over a range of 2 x 10¹², and on occasion, compounds of high chemical purity (99% +) were organoleptically impure or even misflavoured.

This means that impurities present at the ppu level can easily misflavour the compound under study.

'Chemically pure' compounds may be strongly misflavoured by contaminants, and in some cases the threshold measured may inadvertently be that of an impurity.

Powders produced in those days were, compared with today's standards, of poor flowability and solubility, difficult to handle, dusty, and prone to misflavour as a result of degradation in the drying process.

Durhang had a way of making one ravenous, sufficient to overcome the dreadful misflavours of such malodorous staples.