Google Answers Logo
View Question
Q: Taste in canned(?) foods ( No Answer,   0 Comments )
Subject: Taste in canned(?) foods
Category: Health > Fitness and Nutrition
Asked by: johnson34501-ga
List Price: $10.00
Posted: 04 Apr 2006 16:59 PDT
Expires: 05 Apr 2006 15:29 PDT
Question ID: 715497
Very frequently in the Aramark-contracted mess hall here at The
Citadel, I find a taste in some of the food--the best way I can
characterise it is almost metallic, but also (i think) resembling the
formaldehyde that I've smelled dissecting animals in a biology lab. It
is most frequent in food that I am almost certain is canned- ravioli
(usually), chicken and dumplings (almost always), spaghetti (about
half the time), beef stew (usually), etc. I also associate the same
taste with foil-wrapped tuna.

I don't know what the taste actually is, whether it is spoilage or
excess of some kind of preservative.

My question is: what substance (and if applicable, what process)
causes that taste ?

I know that it is difficult to answer a question based on a particular
taste, but I hope I have provided enough information that the question
is answerable. Thank you.
There is no answer at this time.

There are no comments at this time.

Important Disclaimer: Answers and comments provided on Google Answers are general information, and are not intended to substitute for informed professional medical, psychiatric, psychological, tax, legal, investment, accounting, or other professional advice. Google does not endorse, and expressly disclaims liability for any product, manufacturer, distributor, service or service provider mentioned or any opinion expressed in answers or comments. Please read carefully the Google Answers Terms of Service.

If you feel that you have found inappropriate content, please let us know by emailing us at with the question ID listed above. Thank you.
Search Google Answers for
Google Answers  

Google Home - Answers FAQ - Terms of Service - Privacy Policy