Document Detail


Identification and sensory evaluation of volatile compounds in oxidized porcine liver.
MedLine Citation:
PMID:  14733512     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Headspace solid phase microextraction (HS-SPME) was used to isolate the off-flavor volatile compounds, which are formed during the oxidation of porcine liver induced by iron. Poly(dimethylsiloxane)/divinylbenzene fiber was used in the HS-SPME. Changes in the volatile compounds of oxidized porcine liver and unsaturated fatty acids induced by iron were examined. Results showed that 1-octen-3-one (metallic), hexanol (weak metallic), 1-octen-3-ol (mushroomlike), (E)-2-nonenal (cardboardlike), and (E,E)-2,4-decadienal (fatty, oily) were the main contributors to the overall off-flavor of porcine liver. The results of the sensory evaluation revealed that oxidized arachidonic acid has a major impact on metallic and liverlike off-flavor and that when liverlike off-flavor is perceived, metallic is also included. Oxidized linolenic acid was the most important contributor to the objectionable fishy off-flavor. Oxidized porcine liver exhibited distinct metallic, liverlike, and weak fishy background notes. Liverlike flavor had a high correlation coefficient with odor characteristics such as metallic (0.839) and fishy (0.777). In this study, it was clearly observed that the stronger the metallic and fishy off-flavor the higher the perception of liverlike off-flavor.
Authors:
Sungim Im; Fumiyo Hayakawa; Tadao Kurata
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  52     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2004 Jan 
Date Detail:
Created Date:  2004-01-21     Completed Date:  2004-03-11     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  300-5     Citation Subset:  IM    
Affiliation:
Institute of Environmental Science for Human Life, Ochanomizu University, 2-1-1, Otsuka, Bunkyo-ku, Tokyo 112-8610, Japan.
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MeSH Terms
Descriptor/Qualifier:
Animals
Chromatography, Gas
Fatty Acids, Unsaturated / analysis
Fatty Acids, Volatile / analysis*,  chemistry
Gas Chromatography-Mass Spectrometry
Liver / chemistry*
Odors / analysis*
Oxidation-Reduction
Swine*
Taste*
Chemical
Reg. No./Substance:
0/Fatty Acids, Unsaturated; 0/Fatty Acids, Volatile

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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