Hello Lisa,
Good on you for maintaining door gaskets! And you are correct, new elastomers can impart flavor.
Assuming the gasket meets with your product contact material specifications,
try conditioning via immersion in viable yeast slurry, for 3 days. Use a vessel unrelated to current production.
Upon removal, repeat your sensory analysis procedure.
I'll be surprised if there isn't a TQ article or MBAA literature reference on yeast conditioning procedures, and if others don't share their tips.
Let us know how it turns out for Heater.
Best,
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David Ammons, PE
Retired Brewing Engineering Manager
Saint Louis MO
ammfamd2@gmail.com------------------------------